This Jellycat New York Cheesecake is a dense, ultra-creamy, and tangy cheesecake inspired by the classic New York style, named for its jiggly, jelly-like center when freshly baked. It uses a buttery graham cracker crust and a rich cream cheese filling that bakes low and slow for a smooth, crack-free top. The result is a decadent dessert that slices cleanly and tastes even better after a night in the fridge.
Ingredients
- For the crust:
- 1 ½ cups (150 g) graham cracker crumbs (about 10 full sheets)
- ¼ cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- For the filling:
- 4 packages (32 oz / 900 g) full-fat cream cheese, softened
- 1 ⅓ cups (265 g) granulated sugar
- 2 tablespoons (16 g) all-purpose flour
- 1 tablespoon (15 ml) vanilla extract
- 2 teaspoons (10 ml) fresh lemon juice
- 1 cup (240 ml) sour cream, at room temperature
- 4 large eggs, at room temperature
- 1 large egg yolk, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch (23 cm) springform pan with a double layer of heavy-duty aluminum foil, covering the bottom and up the sides. Lightly grease the inside of the pan.
- In a medium bowl, mix the graham cracker crumbs, ¼ cup (50 g) sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan, going slightly up the sides about 1 inch (2.5 cm). Bake for 10 minutes, then set aside to cool while you make the filling. Reduce the oven temperature to 325°F (163°C).
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the bowl and beaters.
- Add the 1 ⅓ cups (265 g) sugar and flour, and beat on low speed just until combined. Scrape the bowl again.
- Add the vanilla and lemon juice, then the sour cream, and beat on low until smooth.
- Add the eggs and egg yolk one at a time, beating on low speed after each addition just until incorporated. Do not overmix. Scrape the bowl one last time and give it a gentle stir with a spatula.
- Pour the filling over the cooled crust. Place the springform pan in a large roasting pan. Place the roasting pan on the oven rack, then carefully pour hot water into the roasting pan until it comes about 1 inch (2.5 cm) up the sides of the springform pan.
- Bake at 325°F (163°C) for 1 hour 20 minutes to 1 hour 30 minutes, until the edges are set and the center still jiggles slightly when gently shaken. The internal temperature should read 150°F (66°C) on an instant-read thermometer (the cheesecake will continue to cook as it cools).
- Turn off the oven, crack the oven door open, and let the cheesecake cool in the water bath for 1 hour. This gentle cooling helps prevent cracking.
- Remove the cheesecake from the water bath and discard the foil. Run a thin knife around the edge of the pan to loosen the cheesecake, then let it cool completely on a wire rack for about 1 hour.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.
Tips
- Room temperature ingredients: Bring cream cheese, eggs, sour cream, and egg yolk to room temperature before mixing. This ensures a smooth, lump-free batter and a silky texture.
- Don’t overmix: Overbeating incorporates too much air, which can cause cracks during baking. Mix on low speed and stop as soon as each ingredient is incorporated.
- Water bath: The water bath provides gentle, even heat and moisture, which is the best defense against cracks and a sunken center. Make sure the foil is secure so water doesn’t leak into the crust.
- Chill thoroughly: The cheesecake needs at least 4 hours in the fridge to set fully. Cutting it too early will result in a messy, gooey slice.
Serving Suggestions
Serve chilled, straight from the refrigerator. For the cleanest slices, dip a sharp knife in hot water, wipe it dry, and make each cut. Top with fresh berries, a drizzle of raspberry sauce, or a dollop of whipped cream. It pairs beautifully with coffee or a dessert wine.
Variations
- Chocolate Swirl: Melt 4 oz (115 g) semi-sweet chocolate, cool slightly, and swirl it into the batter before baking.
- Lemon: Increase lemon juice to 3 tablespoons (45 ml) and add 1 tablespoon (6 g) of lemon zest for a brighter citrus flavor.
- Berry Topping: After chilling, top with a homemade strawberry or blueberry compote.
- Gluten-Free: Use gluten-free graham crackers or a gluten-free cookie crust (like gluten-free shortbread).
Storage and Reheating
Store leftover cheesecake in the refrigerator, covered, for up to 5 days. To freeze, wrap the whole cheesecake or individual slices tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Do not reheat the cheesecake—it is meant to be enjoyed cold. If you prefer a slightly warmer texture, let a slice sit at room temperature for 10 minutes before eating.
Frequently Asked Questions
Why did my cheesecake crack? Cracks are usually caused by overmixing, overbaking, or a sudden temperature change. To avoid this, mix on low speed, bake until the center is just slightly jiggly, and cool gradually in the oven with the door cracked open.
Can I use low-fat cream cheese? Yes, but the texture will be less rich and may be slightly softer. Full-fat cream cheese is recommended for the classic New York style.
How do I know when it’s done? The edges should be set and slightly puffed, and the center should jiggle like jelly when you shake the pan. An instant-read thermometer should read 150°F (66°C) in the center.
Can I skip the water bath? You can, but the cheesecake is more likely to crack and may brown unevenly. If you skip it, place a pan of hot water on the lower oven rack to add moisture.
Why is my cheesecake too brown on top? If the top browns too quickly, tent it loosely with foil for the last 20 minutes of baking. Also, make sure your oven temperature is accurate.
Can I make this cheesecake in a regular pie pan? Yes, but the baking time will be shorter (about 50-60 minutes) because the cheesecake is thinner. Check for doneness at 50 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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