Creamy and Decadent New York Cheesecake (No Waterbath)

This recipe, to me, is cheesecake at its finest and it's a frickin knockout. And don't worry, I already made every cheesecake-baking mistake so you won't have to.

🔪MY GEAR:

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RECIPE
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GRAHAM CRACKER CRUST
▪375g (3 8-packs) GRAHAM CRACKERS
▪110g or 1c walnuts, toasted
▪40g or 1/4c sugar
▪3g or 2/3tsp salt
▪30g or 1/4c flour
▪170g (1.5 sticks) butter, melted

Add ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter.

Spread into a greased 9” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. See video @2:10 for method. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan.

Par bake at 350F/175C for 10 minutes

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CHEESECAKE FILLING
▪900g/4 blocks cream cheese, room temperature
▪225g/8oz goat cheese, room temp
▪240g or 1c sugar
▪5g or 1tsp salt
▪30g or 1/4c corn starch
▪125g or 1/2c sour cream
▪Zest of 1 lemon
▪5g or 1tsp vanilla extract
▪5 whole large eggs + 2 yolks

Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined. Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well. With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added.

Pour mixture into fully cooled crust shell.

Bake at 325F/160C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes. Remove from the oven and allow to come to room temperature. Tent with foil and refrigerate for at least 10 hours.

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CHERRY TOPPING
▪350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen)
▪Pinch salt
▪150g or 2/3c sugar
▪1 lemon, zest and juice

Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use.
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🎧MUSIC:

CHAPTERS
0:00 Intro
:21 Graham cracker crust
3:31 Making and baking the custard
6:21 Misen chefs knife (ad)
7:22 Finishing the cheesecake bake
8:43 Cherry topping
10:40 Cheesecake plating time
12:05 Let's eat this thing

#cheesecake #newyorkcheesecake #dessert

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[TheGrim]

I'm still eating my cheesecake in the bath, you can't stop me

[maritime]

Dude….BRAVO!!! I’ve been doing a ton of baking for my wife lately. She’s pregnant with our first, so i like making little treats for her. I followed this recipe and we tried it this morning. On second bite my wife slowly looked up at me, lip quivering as if about to cry, and said, “I think this might be this is THE best cheesecake I’ve ever had…no bs! Can i get a hug?” This recipe legit made my lady’s day, so thank you!! 😊

[EB-znhs]

My wife went to culinary school and worked as a pastry chef at a fine dining restaurant for 12 years. She made this recipe for fathers day and said it was the best cheesecake that she had ever made and I agree.

[tclark]

I’ve been making cheesecake for like 15 years, and I’ve never thought of doing the sides first for the crust - mind blowing

[darthvader]

That turned out beautifully.
Looks delicious and decadent.

For those worried about cracking, here's what you need to do to prevent it

All ingredients should be at room temp when mixing.

Adding 1 egg at a time and only mixing long enough to incorporate is key.

Allow the batter the rest once poured into your crust for at least 3 minutes before baking.

Do these things, and your cheesecakes will never crack. I've produced over 100k cheesecakes and not one has ever cracked. (Thank you Chef Bruno Albouze) Bon a petit!

[ConnectingAnswers]

Consistently great content. Recipes that have clearly been worked and re-worked to make the most accessible and best version for home cooks. Please keep up the great work.

[bryanonthecoast]

My family requests your cheesecake each easter. I just made it for tomorrow, and every time I make it, I’m compelled to come back here to thank you for sharing this subtle and sophisticated recipe. From crust to coulis, the family can’t stop talking about it every year.

[acatinthecradle]

I made this yesterday. I didnt have goat cheese so I just added another 8oz cream cheese. I even made the fancy double crust! I was so proud of myself...😅 It came out beautiful and decadent! My family loved it. Thank you for another fantastic recipe. ❤

[brentboy]

My favorite part about this channel is how much I trust the content. I pick up techniques that work every time!

[johncspine]

I’m so glad you showed the crust technique..this eliminates the big, coarse amount of crust in the right angle part at the bottom edge of the crust, looks very professional!

[believelander]

Hey Bri! One thing I learned noticed around 10:45 is your crust kinda developed a fault line due to the cake's shrinkage. One thing I learned is that after your initial super-slow cooldown in the oven, get in there with a very thin spatula or a knife, like the one you use at 10:48, and ever so gently go all the way around the springform and JUST release the crust from the pan walls. This release lets the rest of the crust get sucked in and shrink neatly with the rest of the cake. Just found better results in how the vertical crust holds together using this method to let it shrink and stay formed to the cake throughout the chilling process. Great recipe though! Learned a few new things from yours, as always. Cheers!

[jerzy]

Hey Bri, one pro tip for the parchment paper part - don't cut it to the exact size of the spring form, instead get the the bigger piece, place it on the bottom and then close the side part of the form with the excess paper out the form. This way you'll prevent the paper from moving while preparing the crust + you don't need to bother about the correct size :)
BTW. thanks a lot for brilliant idea for upcoming weekend!

[Phunlyfe]

I made this recipe yesterday! The only thing I would probably modify is the amount of lemon zest. In my opinion, the zest of the entire lemon really makes the flavor of lemon become the primary flavor of the dessert and more puts it into the territory of a lemon cheesecake. I'd cut it down to half a lemon's worth of zest if anyone is to make this for the first time. Or if you like the flavor of lemon, more power to you. Still a delicious cheesecake nonetheless and I plan to make this again someday.

[Girlyfish]

For over 30 years I’ve been making my signature cheesecake for dinners, holidays, catering and even several wedding cakes. The glass trick ROCKS my world!!!
My most requested cheesecake is cherry with pecans in the crust. Weird.

[bennybodash]

Omg! I actually understand every step. They always looked so hard to make and comprehend the written instructions. I failed at trying to make them before. This is going to be my go to cheesecake recipe. Thank you so much for the clear and concise instructions. You’re awesome! 😘🙏

[sharom-ott]

Hello Brian. I looked up several cheesecake videos and some seemed more complicated than others. I found your video and decided to try it. I have made your recipe three times and each time it is spectacular. Everyone who has tried it tells me that it is the best cheesecake they have ever eaten. I followed your instructions exactly, with the goat cheese, with the nuts, everything. None have cracked and the flavor is a spectacle. Thank you!

[TonyCoyle]

I use heavy cream in place of the goats cheese/sour cream. It doesnt add significant sweetness, but does make the resulting cheesecake silky smooth. (also I have added key lime juice and zest... or lemon curd... yum)

[judithlambert]

I’ve made quite a few cheesecakes and I can’t wait to try this one. I’m intrigued by the goat cheese and yeah, no water bath! Can’t wait to give this a whirl! Thank you and keep those videos coming.

[oceanlbi]

Brian deserves alot of credit because of the many "trial" versions he does first, I've seen other recipes where he also made it several times before showing us the best version. Unreal to do that amount of work not to mention the expense of the ingredients!

[josuehernandez]

I watched about 8 different recipes for cheesecake today and this is by far my favourite one!! 😍
I'm a huge fan of the crust on the side of cheesecake. 😍