Ultimate NY cheesecake recipe

Servings 10 people


  • 1 1/2 cups graham cracker ( about 10) crumps
  • 1 tbsp sugar
  • 6 tbsp unsalted butter melted

For the filling

  • 2 1/2 lbs or 1,2kg cream cheese room temperature
  • 1 1/2 cups sugar
  • 5 whole extra large eggs room temperature
  • 2 extra large egg yolks room temperature
  • 1/4 cup greek yogurt strained and as close to room temperature as you can
  • 1 tbsp lemon zest grated
  • 1 1/2 tsp or 2 capsules pure vanilla extract or powder

For the topping you may choose between fresh berries, caramel, raspberry or strawberry jelly, chocolate ganache or even any jam you like


  1. Preheat the oven at 350 degrees F or 175 degrees celcious.

    To make the crust, combine the graham crackers, the sugar, and melted butter until they are moistened and looks like wet sand. Pour the mixture in a 9 inch (22cm) springform pan and press  the crumbs with a mug or water cup into the bottom of the pan and about an inch or so up to the sides (2-3 cm or fingers high)

  2. Bake it for 8 minutes, remove from oven and let it cool to room temperature, about an hour. 

  3. Raise the oven temperature to 450 degrees Fahrenheit or 230 degrees celcious.

  4. To make the filling, cream the cream cheese and the sugar in the bowl of an electric mixture fitted with the paddle attachment on medium  to medium high speed (3-4) until well combined light and fluffy. That should take about 6 minutes.

  5. reduce the speed of the mixer to medium and add the eggs one at a time and then the egg yolks till they are all well incorporated. Make sure you scrape the bottom and the sides every minute or so the mixture is even. 

  6. Reduce the speed of the mixer to low and add the lemon zest, the greek yogurt and the vanilla. Make sure that the mix is very well incorporated and pour it in the cooled crust.

  7. Cover your springform pan with aluminum foil on the bottom and the sides and place in a bigger pan with hot, almost boiling  water.

  8. Bake the cheesecake at 450 Fahrenheit (230 celcious) for 15 minutes and then reduce the oven temperature to 225 degrees Fahrenheit ( 110 degrees celcious), and bake for another 1hour and 15 minutes. Then turn off the oven and open the door. Don't remove the cake from the oven. this is a big secret! The cheesecake will be jiggly in the middle and it will look almost not completely cooked. Leave the cheesecake in the oven for another 30 minutes.

  9.  Finally,take the cheesecake out of the oven, let cool completely in room temperature for 3 hours and then wrap with membrane and refrigerate it over night.

  10. The next day, remove the cheesecake from the springform pan, by carefully running a knife around and in between the pan and the cheesecake.Leave the cheesecake in the bottom of the pan and just remove the sides.

  11. F furthermore, for the topping, you may heat some berry jelly in very low heat till it becomes slightly runnier and  mix with some fresh strawberries and arrange on top.For the chocolate lovers, a chocolate ganache on top makes for a heavenly flavor.

Recipe Notes