Creamy and Decadent New York Cheesecake (No Waterbath)

This recipe, to me, is cheesecake at its finest and it’s a frickin knockout. And don’t worry, I already made every cheesecake-baking mistake so you won’t have to. Upgrade your kitchen with Misen’s cookware and knives. Go to and use promo code LAGERSTROM to get 20% off your first order. ☕Enjoy this content and want to show support? Consider buying me a “coffee“ here: 📸INSTAGRAM: 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: INSTANT READ THERMOMETER: ESCALI DIGITAL SCALE: HALF SHEET PAN RACK: KITCHEN AID MIXER: MICROPLANE: ------ RECIPE ------ GRAHAM CRACKER CRUST ▪375g (3 8-packs) GRAHAM CRACKERS ▪110g or 1c walnuts, toasted ▪40g or 1/4c sugar ▪3g or 2/3tsp salt ▪30g or 1/4c flour ▪170g (1.5 sticks) butter, melted Add ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter. Spread into a greased 9” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. See video @2:10 for method. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan. Par bake at 350F/175C for 10 minutes --- CHEESECAKE FILLING ▪900g/4 blocks cream cheese, room temperature ▪225g/8oz goat cheese, room temp ▪240g or 1c sugar ▪5g or 1tsp salt ▪30g or 1/4c corn starch ▪125g or 1/2c sour cream ▪Zest of 1 lemon ▪5g or 1tsp vanilla extract ▪5 whole large eggs 2 yolks Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined. Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well. With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added. Pour mixture into fully cooled crust shell. Bake at 325F/160C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes. Remove from the oven and allow to come to room temperature. Tent with foil and refrigerate for at least 10 hours. --- CHERRY TOPPING ▪350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen) ▪Pinch salt ▪150g or 2/3c sugar ▪1 lemon, zest and juice Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use. --- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: CHAPTERS 0:00 Intro :21 Graham cracker crust 3:31 Making and baking the custard 6:21 Misen chefs knife (ad) 7:22 Finishing the cheesecake bake 8:43 Cherry topping 10:40 Cheesecake plating time 12:05 Let’s eat this thing #cheesecake #newyorkcheesecake #dessert **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!