Martha Stewart’s New York-style cheesecake is a beloved classic that reflects her signature approach to cooking: elegant, foolproof, and deeply rooted in tradition.
This rich, creamy dessert has become one of her signature dishes and is often associated with her classic, elevated take on American comfort food. It features a dense, smooth filling and a graham cracker crust, often topped with sour cream or fruit.
It's not just any cheesecake – it’s the cheesecake that many home-baking enthusiasts associate with luxury, simplicity, and timeless flavor. Pair it with our favorite ice cream recipes for the ultimate treat.
Martha Stewart's New York-style cheesecake
So why is Martha's cheesecake so irresistible? The secret is the generous amount of cream cheese (2½ pounds!), resulting in a dense yet incredibly creamy filling. The addition of eggs and egg yolks adds richness, while a touch of heavy cream smooths everything out to perfection.
A little lemon zest and vanilla extract are folded in, giving it subtle aromatic complexity. It’s a delicate balance of richness and freshness – never overly sweet.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs (Honey Maid crackers from Amazon are top-rated)
- 2 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 2 ½ pounds (five 8-oz packages) cream cheese, room temperature
- 1 ½ cups sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 5 large eggs, room temperature
- 2 large egg yolks
- ¼ cup heavy cream
Method
- 1. Prepare the crust:
- Preheat oven to 375°F (190°C).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Remove and cool. Reduce oven to 325°F (163°C).
- 2. Make the filling:
- Beat cream cheese on medium speed until fluffy and smooth (about 3–5 minutes).
- Add sugar gradually, beating well.
- Beat in flour, lemon zest, and vanilla.
- Add eggs and yolks one at a time, beating after each addition.
- Mix in heavy cream just until combined.
- 3. Bake the cheesecake:
- Pour the filling into the cooled crust.
- Place the springform pan in a large roasting pan (we rate the Farberware non-stick steel roaster from Amazon) and pour in hot water to come halfway up the sides (a water bath helps prevent cracks).
- Bake at 325°F for about 1 hour and 45 minutes to 2 hours, or until the center is just set and slightly wobbly.
- 4. Cool & chill:
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
- Remove from oven, cool completely at room temp, then refrigerate for at least 6 hours (preferably overnight).
The key to success according to Martha is patience. A long chill in the fridge (6+ hours or overnight) ensures the perfect set. It's part of the ritual – and the reward is a cheesecake that slices clean and holds its shape beautifully.
