For my 36th birthday, I wanted to make a New York Style Cheesecake from scratch. This blog is all about how to make a Cheesecake and the Graham Cracker crust from scratch. This Cheesecake turned out moist, dense and amazingly delicious with a fantastically crumbly crust.
Published March 10, 2023
Disclosure
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Cost
Buying a Cheesecake from the store is not cheap, especially a New York Style Cheesecake that is taller than average.
2 1/2 pounds cream cheese $8.75
1 1/2 cups sugar $0.43
1/8 teaspoons salt $0.01
1/3 cup sour cream OR Greek yogurt $0.32
2 teaspoons lemon juice $0.02
2 teaspoons Homemade Vanilla Extract $0.06
6 large eggs PLUS 2 egg yolks $2.16
The cost to make this crust was $1.48.
In total, this recipe cost $11.75 for a tall New York Style Cheesecake, and $13.23 for a Cheesecake with homemade Graham Cracker Crust.
Did you know you can buy a Cheesecake on Amazon? Click the link below for a David’s Original NY Style Cheesecake for $49.34.
Caramel Topping
On top of the Cheesecake, when it was done and cooled, there was a great desire for a caramel topping.
Caramel, when made from scratch, is very easy and only three ingredients.
4 tablespoons Butter
4 tablespoons Brown Sugar
Heavy cream
Measure and then add the brown sugar and butter to a medium pot.
Turn the temperature to medium-high and let the butter melt, then mix the butter and brown sugar together.
Let the mixture come to a boil, with the ingredients bubbling until it turns a mahogany color and fragrant.
When the mixture is bubbling, remove the pot from the stove and slowly add the heavy cream, whisking constantly.
It will steam and bubble, just keep stirring to combine the ingredients, and the caramel will form.
Pour out the caramel into a bowl and then let it rest to cool.
When ready, drizzle the top of the Cheesecake with the caramel and then serve.
Recipe
Graham Cracker Crust Ingredients
8 whole Graham Crackers
7 tablespoons butter, melted and cooled
3 tablespoons sugar
Cheesecake Ingredients
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar (10 1/2 ounces)
1/8 teaspoons salt
1/3 cup sour cream OR Greek yogurt
2 teaspoons lemon juice
2 teaspoons Homemade Vanilla Extract
6 large eggs PLUS 2 egg yolks, room temperature
Directions
1. Firstly, preheat the oven to 500 degrees Fahrenheit, then unwrap the cream cheese to all of them to come to room temperature.
2. Secondly, in the bowl of a KitchenAid mixer with the paddle attachment, beat the cream cheese on medium-low until smooth, around 1-3 minutes. Scrape down the edges as needed with a spatula.
3. Thirdly, to the smooth cream cheese, add 3/4 cup sugar and the salt and beat until incorporated, around 1-3 minutes.
4. Fourth, add the rest of the sugar and beat until incorporated, around 1 to 3 minutes.
5. To the cream cheese mixture, add lemon juice, sour cream and vanilla, then beat for 1 to 3 minutes to blend well.
6. Beat in the eggs, two at a time, until they are just incorporated, around 1 to 3 minutes.
7. To the inside of the springform pan, use a basting brush to brush the remaining 1 tablespoon melted butter.
The melted butter is left over from making the crust.
8. Place the springform pan with the pre-baked crust onto a rimmed baking sheet.
9. Carefully pour the filling into the springform pan, using a spatula to level out the ingredients until smooth.
10. Place the Cheesecake with the pan into the oven in the middle rack and bake for 10 minutes.
11. Then, without opening the oven door, lower the temperature to 200 degrees Fahrenheit, and continue to bake the Cheesecake until the temperature reaches 150 degrees Fahrenheit, around 1 1/2 hours.
12. Once the Cheesecake reaches 150 degrees with a thermometer, remove it from the oven and rest it on a cooling rack.
13. Run a knife around the edge of the pan.
14. Cool the Cheesecake until just barely warm, 2 1/2 to 3 hours, then run a knife along the edge of the pan again.
15. Wrap the Cheesecake tightly in plastic wrap and then place it in the refrigerator until cold, around 3 hours.
16, To unmold the Cheesecake, wrap a wet and hot towel around the springform cake pan and let it sit for 1 minute.
17. Remove the pan edge and then slide the cake onto a platter. Then let the Cheesecake rest for 30 minutes before serving.
In addition to making a Cheesecake, I wanted it to be covered in a drizzle of homemade caramel.
Caramel is easy to make, but one of those things that does take time and trials to make work.
Graham Cracker Crust Recipe
Ingredients
1 1/2-2 cups Graham Crackers (8 full sheets)
7 tablespoons butter, melted
3 tablespoons sugar
Graham Cracker Crust Directions
1. Firstly, preheat the oven to 325 degrees Fahrenheit.
2. Secondly, melt the 7 tablespoons butter in a microwave safe bowl, then set aside.
3. Thirdly, in a medium bowl, add the Graham Crackers and then crush them with the bottom of a cup, or process them in a Cuisinart Food Processor.
4. Fourthly, add 3 tablespoons sugar and then mix it well in the Food Processor until blended well.
5. Fifthly, add the melted butter to the crushed Graham Crackers, then mix it well with a fork until completely blended.
6. Place a 9-inch pie plate on the countertop, then turn out the mixture into the pie plate.
7. Press the mixture into the bottom of the pie plate making sure the mixture is the same thickness all over the springform pan base.
8. Bake the pie crust for 8-10 minutes to set the crust, or until just fragrant.
9. Finally, remove the pie crust from the oven and let it cool completely before use.
Cheesecake Recipe
Cheesecake Ingredients
8 whole Graham Crackers
7 tablespoons butter, melted and cooled
3 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar (10 1/2 ounces)
1/8 teaspoons salt
1/3 cup sour cream OR Greek yogurt
2 teaspoons lemon juice
2 teaspoons Homemade Vanilla Extract
6 large eggs PLUS 2 egg yolks, room temperature
Cheesecake Directions
1. Firstly, preheat the oven to 500 degrees Fahrenheit.
2. Secondly, in the bowl of a KitchenAid mixer with the paddle attachment, beat the cream cheese on medium-low until smooth, around 1-3 minutes. Scrape down the edges as needed with a spatula.
3. Thirdly, to the smooth cream cheese, add 3/4 cup sugar and the salt and beat until incorporated, around 1-3 minutes.
4. Fourth, add the rest of the sugar and beat until incorporated, around 1 to 3 minutes.
5. To the cream cheese mixture, add lemon juice, sour cream and vanilla, then beat for 1 to 3 minutes to blend well.
6. Beat in the eggs, two at a time, until they are just incorporated, around 1 to 3 minutes.
7. To the inside of the springform pan, use a basting brush to brush the remaining 1 tablespoon melted butter.
8. Place the springform pan with the pre-baked crust onto a rimmed baking sheet.
9. Carefully pour the filling into the springform pan, using a spatula to level out the ingredients until smooth.
10. Place the Cheesecake with the pan into the oven in the middle rack, and bake for 10 minutes.
11. Then, without opening the oven door, lower the temperature to 200 degrees Fahrenheit, and continue to bake the Cheesecake until the temperature reaches 150 degrees Fahrenheit, around 1 1/2 hours.
12. Once the Cheesecake reaches 150 degrees with a thermometer, remove it from the oven and rest it on a cooling rack.
13. Run a knife around the edge of the pan.
14. Cool the Cheesecake until just barely warm, 2 1/2 to 3 hours, then run a knife along the edge of the pan again.
15. Wrap the Cheesecake tightly in plastic wrap and then place it in the refrigerator until cold, around 3 hours.
16, To unmold the Cheesecake, wrap a wet and hot towel around the springform cake pan and let it sit for 1 minute.
17. Remove the pan edge and then slide the cake onto a platter. Then let the Cheesecake rest for 30 minutes before serving.
~Monica
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