Ina Garten New York Cheesecake Recipe

This Ina Garten New York Cheesecake recipe is creamy and rich, which uses classic cream cheese and a buttery graham cracker crust. It’s a foolproof dessert for holidays, birthdays, or any special occasion, ready in about 6 hours and 55 minutes.

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Ina Garten New York Cheesecake Recipe Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 2 pounds (four 8-ounce packages) of cream cheese, softened
• 1 1/2 cups granulated sugar
• 5 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 1/4 cup sour cream
• 1 tablespoon grated lemon zest (from 1 large lemon)
• 1 teaspoon pure vanilla extract

Optional Toppings:

• Fresh berries (strawberries, blueberries, or raspberries)
• Fruit compote or jam
• Whipped cream

How To Make Ina Garten New York Cheesecake Recipe

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan and bake for 8–10 minutes. Let cool completely.
2. Make the filling: Beat softened cream cheese and sugar on medium speed until smooth and fluffy (3–5 minutes). Add eggs and yolks one at a time, scraping the bowl as needed. Mix in sour cream, lemon zest, and vanilla until combined.
3. Assemble and bake: Pour filling over cooled crust. Wrap the pan in foil and place inside a larger roasting pan. Add hot water to the roasting pan, reaching halfway up the springform pan. Bake for 1 hour 15 minutes, until edges are set and center jiggles slightly.
4. Cool slowly: Turn off oven, crack door slightly, and let cheesecake cool inside for 1 hour to prevent cracks.
5. Chill and serve: Refrigerate for at least 4 hours or overnight. Remove from pan, top with berries or whipped cream, and serve chilled.

Recipe Tips

• How to prevent cracks: Cool the cheesecake gradually and always bake in a water bath.
• Can I skip the water bath? It’s not recommended—this step ensures a creamy texture and even baking.
• Best crust alternatives: Swap graham crackers for crushed digestive biscuits or vanilla wafers.
• How to slice cleanly: Dip a sharp knife in hot water and wipe dry between each cut.
• Can I make it ahead? Yes, cheesecake tastes even better the next day after chilling overnight.

What To Serve With Ina Garten New York Cheesecake

This cheesecake pairs beautifully with fresh fruit or light toppings:

• Fresh berry mix with powdered sugar
• Raspberry or strawberry sauce
• Whipped cream or crème fraîche
• Chocolate ganache drizzle

How To Store Ina Garten New York Cheesecake

Refrigerate: Store covered in the refrigerator for up to 5 days.
Freeze: Wrap slices or the whole cheesecake tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge before serving.

Ina Garten New York Cheesecake Nutrition Facts

• Calories: ~480
• Protein: ~8g
• Carbohydrates: ~35g
• Fat: ~33g
• Sugar: ~27g
• Fiber: ~1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cheesecake without lemon zest?
Yes, omit the lemon zest for a more classic vanilla flavor.

Why is my cheesecake still jiggly after baking?
It’s normal for the center to jiggle slightly; it will firm up as it cools and chills.

Can I use low-fat cream cheese?
Full-fat cream cheese is best for rich flavor and texture; low-fat may result in a softer cheesecake.

How long should I chill cheesecake before serving?
At least 4 hours, but overnight is best for the flavors to develop fully.

Try More Recipes:

• Ina Garten Lemon Meringue Pie Recipe
• Ina Garten Banana Pudding Recipe
• Ina Garten Chocolate Bundt Cake Recipe