If you’ve ever had Junior’s Cheesecake, you know how good a New York-style cheesecake can be. Thick and creamy with a golden top, each bite is decadent whether you serve it plain or with a topping. This recipe is adapted from the supposed original recipe (who actually knows!) but I prefer a more traditional graham cracker crust to their sponge cake bottom. FYI, if you’re wondering how many graham crackers you need to make the crust, it’s about 12 standard sized graham cracker sheets.
Makes one 9-inch cheesecake
Graham Cracker Crust
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/3 cup (66 grams) granulated sugar
- 6 tablespoons unsalted butter, melted
- Four 8-ounce packages (907 grams) cream cheese
- 1 2/3 cups (330 grams) granulated sugar
- 1/4 cup (30 grams) cornstarch
- 2 large eggs (100 grams)
- 2 teaspoons vanilla extract
- 3/4 cup (180 grams) heavy whipping cream
Make the Graham Cracker Crust
- Preheat the oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs and sugar. Pour the melted butter over the mixture, stirring to combine.
- Turn the mixture out into a 9-inch springform pan. Use the back of a measuring cup to press the mixture firmly and evenly into the bottom of the pan. Bake for 10 minutes or until the edges are golden. Remove and allow to cool while making the filling. Leave the oven on.
Make the Cheesecake Filling
- In a bowl fitted for an electric mixer with the paddle attachment, beat 1 package of cream cheese with 1/3 cup of sugar and the cornstarch on medium speed until creamy, about 3 minutes. Scrape down the sides of the bowl.
- Add another package of cream cheese and 1/3 cup of sugar, creaming for about 3 minutes and scraping down the sides. Repeat the process with the next 2 packages of cream cheese and the remaining cup of sugar until the entire mixture is uniform.
- Add the eggs, 1 at a time and mix until absorbed and then add the vanilla.
- Turn the mixer to medium-low and drizzle in the heavy cream, mixing until just combined.
Bake the Cheesecake
- Prior to adding the filling, cover the bottom of the springform pan in aluminum foil and place it in a larger shallow pan. Heat up some water in the microwave or on the stove to prepare a water bath.
- Pour the filling over the graham cracker crust, smoothing out the top. Place the pans in the oven and then fill the larger shallow pan with the water until it comes about halfway up the sides of the springform. Bake until the top is lightly golden brown and the center barely jiggles, about 75 minutes. Carefully remove the cheesecake from the water bath and allow to cool on a rack for 2 hours at room temperature.
- Cover the pan with plastic wrap and refrigerate overnight until completely cold. Unmold before slicing and serving. Leftovers can be covered and refrigerated for up to 3 days.