Creamy and Decadent New York Cheesecake (No Waterbath)
Creamy and Decadent New York Cheesecake (No Waterbath) is a medium American recipe that serves 12. 770 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 40 min | Cook: 2 hrs 1 min | Total: 3 hrs 1 min
Cost: $28.56 total, $2.38 per serving
Ingredients
- 375 g Graham Crackers (crushed fine in food processor)
- 110 g Walnuts (lightly toasted at 350°F for 15 minutes)
- 40 g Granulated Sugar (for crust)
- 3 g Salt (fine sea salt for crust)
- 30 g All-Purpose Flour (adds structure to crust)
- 170 g Unsalted Butter (melted)
- 900 g Cream Cheese (room temperature, 4 blocks (8 oz each))
- 225 g Goat Cheese (soft, room temperature)
- 240 g Granulated Sugar (for filling)
- 5 g Salt (for filling)
- 30 g Cornstarch (stabilizes custard)
- 125 g Sour Cream (full‑fat)
- 1 Lemon (zest only, plus juice for sauce)
- 5 g Vanilla Extract (about 1 tsp)
- 5 Large Eggs (room temperature)
- 2 Egg Yolks (separated from extra eggs)
- 350 g Frozen Dark Cherries (unsweetened, pitted)
- 150 g Granulated Sugar (for cherry sauce)
- 1 pinch Salt (for cherry sauce)
Instructions
Toast Walnuts
Spread walnuts on a baking sheet and toast in a pre‑heated 350°F oven for about 15 minutes, stirring once halfway through.
Time: PT15M
Temperature: 350°F
Process Crust Ingredients
In the food processor, combine graham crackers, toasted walnuts, 40 g sugar, 3 g salt, and 30 g flour. Pulse until the mixture resembles fine sand.
Time: PT5M
Incorporate Butter
With the processor running, slowly drizzle in the melted butter. Stop, scrape the sides, and pulse again until fully combined.
Time: PT5M
Test Crust Consistency
Press a handful of the mixture firmly; it should hold together without crumbling. Adjust butter if needed.
Time: PT2M
Form Double‑Sided Crust
Line the springform pan with parchment, butter or spray the interior. Sprinkle about 60 % of the crumbs, then press with the flat‑bottom glass against the parchment to push crumbs up the sides. Add the remaining crumbs, spread evenly, and press again to a depth of ~½ in.
Time: PT10M
Par‑Bake Crust
Place the pan in the 350°F oven and bake for 10 minutes until the crust is set and lightly golden.
Time: PT10M
Temperature: 350°F
Prepare Cheesecake Filling
In the stand mixer, beat room‑temperature cream cheese and goat cheese on medium speed until smooth (≈2 min). Add 240 g sugar, 5 g salt, and 30 g cornstarch; mix 2 min. Scrape sides, then add sour cream, lemon zest, and vanilla; mix 2 min. Finally, add 5 eggs and 2 yolks one at a time, mixing just until incorporated (≈5 min).
Time: PT15M
Fill Crust
Pour the silky custard into the cooled crust, smoothing the top with a spatula.
Time: PT2M
Bake Cheesecake
Bake at 325°F for 1 hour. The center should be slightly jiggly (about 4 in across).
Time: PT1H
Temperature: 325°F
Oven‑Cool
Turn off the oven, leave the door closed, and let the cheesecake sit for 45 minutes to cool gradually.
Time: PT45M
Cool and Chill
Remove the cheesecake, let it reach room temperature, then tent with foil and refrigerate for at least 10 hours (preferably 24 h) before slicing.
Time: PT0M
Make Cherry Sauce
Combine frozen cherries, 150 g sugar, a pinch of salt, lemon zest and juice in a 10‑in non‑stick pan. Bring to high heat, then boil for 5‑6 minutes until the mixture thickens to a syrupy consistency (223‑226°F).
Time: PT6M
Cool Sauce
Transfer sauce to a bowl, let it cool to room temperature, then refrigerate for at least 2 hours.
Time: PT0M
Serve
Release the springform, warm a chef’s knife in hot water and slice. Top each slice with a spoonful of chilled cherry sauce.
Time: PT5M
Nutrition Facts
- Calories
- 770
- Protein
- 12 g
- Carbohydrates
- 70 g
- Fat
- 45 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains nuts, Contains gluten
Allergens: Dairy, Eggs, Tree nuts, Gluten
Ingredient Substitutions
- Instead of Graham Crackers: Vanilla wafers, Animal crackers
- Instead of Walnuts: Pecans, Almonds
- Instead of Granulated Sugar: Caster sugar
- Instead of All-Purpose Flour: Cake flour
- Instead of Unsalted Butter: Margarine
- Instead of Goat Cheese: Additional cream cheese
- Instead of Cornstarch: Tapioca starch
- Instead of Sour Cream: Greek yogurt
- Instead of Vanilla Extract: Vanilla bean
- Instead of Frozen Dark Cherries: Fresh dark cherries (pitted)
Equipment Needed
- Food Processor
- Mixing Bowl
- Stand Mixer with Paddle Attachment
- 9‑Inch Springform Pan
- Parchment Paper
- Flat‑Bottom Glass with Straight Sides
- Spatula or Spoon
- Oven
- 10‑Inch Non‑Stick Pan
- Microplane Zester
- Chef's Knife
- Container of Warm Water (optional)
- Cake Spatula (optional)
Critical Steps — Do Not Skip
- Toast Walnuts
- Form Double‑Sided Crust
- Par‑Bake Crust
- Prepare Cheesecake Filling
- Bake Cheesecake
- Oven‑Cool
- Make Cherry Sauce
- Serve
Chef Tips from the Video
- Toast the walnuts on a parchment sheet to prevent smoke.
- Use a flat‑bottom glass with straight sides for the most even side‑wall press.
- For an extra glossy finish, brush the top of the cheesecake with a thin layer of melted butter before the final 5‑minute bake.
Troubleshooting
Crust crumbles after pressing.
Add a tablespoon more melted butter and re‑press; ensure butter is fully incorporated.
Cheesecake cracks during cooling.
Allow the cake to cool gradually in the turned‑off oven with the door closed, and use the double‑sided crust which insulates the filling.
Filling is too runny after baking.
Make sure the eggs are fully incorporated but not over‑mixed, and verify the oven temperature is accurate.
Storage
Refrigerator: Up to 5 days, tightly covered.
Freezer: Wrap slices individually in plastic and freeze up to 1 month.
Room temperature: Not recommended; cheesecake should stay chilled.
Make-Ahead Tips
- The crust can be prepared and baked up to 2 days ahead; keep refrigerated.
- Filling can be mixed, covered, and refrigerated before baking.
- Cherry sauce improves after chilling; make it a day ahead.
Frequently Asked Questions
What is the cultural significance and history of cheesecake in American cuisine?
Cheesecake has roots in ancient Greece but became a staple of American dessert culture in the 19th century, especially after the invention of cream cheese in New York. It is now a classic celebratory dessert served at birthdays, holidays, and gatherings across the United States.
What are the traditional regional variations of cheesecake in the United States?
Regional styles include New York‑style dense cheesecake, Chicago’s lighter version, and the Southern cream cheese‑based cheesecake. This recipe blends a New York‑style richness with a unique double graham‑cracker crust for added texture.
How is a double‑sided crust traditionally served with cheesecake in American dessert culture?
A double‑sided crust is not traditional but has become popular among modern bakers for its extra crunch and visual appeal. It is typically presented as a tall, uniform ring that frames each slice, giving a striking contrast between crust and creamy filling.
What occasions or celebrations is cheesecake traditionally associated with in American culture?
Cheesecake is a go‑to dessert for birthdays, anniversaries, Thanksgiving, and holiday parties. Its rich flavor and elegant appearance make it suitable for both casual gatherings and formal events.
What authentic traditional ingredients are used in classic American cheesecake versus acceptable substitutes?
Classic American cheesecake relies on cream cheese, sugar, eggs, and a graham‑cracker crust. Substitutes like goat cheese add tang, while vanilla wafers or animal crackers can replace graham crackers for a different flavor profile.
What other American dishes pair well with this double‑crust goat cheese cheesecake?
Pair it with a light fruit compote, fresh berries, or a drizzle of caramel sauce. A glass of dessert wine, such as a late‑harvest Riesling, or a cold brew coffee also complements the richness.
What makes this double‑crust goat cheese cheesecake special in American cheesecake cuisine?
The two‑sided graham‑cracker‑walnut crust adds extra crunch and helps insulate the custard, reducing the risk of cracks. The addition of goat cheese introduces a subtle tang that balances the reduced sugar, creating a more nuanced flavor.
What are the most common mistakes to avoid when making this double‑crust goat cheese cheesecake?
Common errors include over‑mixing the filling after adding eggs, which traps air and leads to cracks, and under‑pressing the crust, which can cause it to crumble. Also, skipping the gradual oven‑cooling step often results in a cracked top.
Why does this cheesecake recipe use a two‑sided crust instead of a traditional single bottom crust?
The double crust provides structural support and extra insulation, which moderates temperature changes during baking and cooling. This helps keep the custard from cracking and adds a satisfying textural contrast in each bite.
Can I make this double‑crust goat cheese cheesecake ahead of time and how should I store it?
Yes. Bake and cool the crust, then cover and refrigerate for up to 2 days. Prepare the filling, bake, and chill the cheesecake. Once fully set, keep it covered in the refrigerator for up to 5 days or freeze slices for longer storage.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on detailed, technique‑driven cooking tutorials, often highlighting common mistakes and how to avoid them while creating restaurant‑quality dishes at home.
How does the YouTube channel Brian Lagerstrom's approach to American dessert cooking differ from other cooking channels?
Brian Lagerstrom emphasizes troubleshooting and explains the science behind each step, such as why a water bath may fail for his cheesecake. He combines candid trial‑and‑error storytelling with precise, repeatable methods, setting his style apart from more polished but less explanatory channels.
Last updated: August 14, 2026
