Salted New York-Style Cheesecake with Chocolate Ganache

Another great Hanukkah/Christmas desert. Also works for other celebrations.

Salted New York-Style Cheesecake with Chocolate Ganache

Yields: one 9″ springform pan (10–12 slices)
Total Time: ~6 hr (active: 45 min; bake: 1 hr; chill: ≥4 hr)

Ingredients

Crust

• 1 ½ cups (150 g) graham-cracker crumbs (about 10 sheets)

• 3 Tbsp granulated sugar

• 5 Tbsp (70 g) unsalted butter, melted

Cheesecake Filling

• 4 (8 oz/227 g) blocks full-fat cream cheese, room temperature

• 1 cup (200 g) granulated sugar

• ¼ cup (50 g) sour cream, room temperature

• ¼ cup (60 ml) heavy cream, room temperature

• 3 large eggs, room temperature

• 1 tsp pure vanilla extract

• 1 Tbsp all-purpose flour

• ½ tsp fine sea salt

Chocolate Ganache

• 6 oz (170 g) semisweet or bittersweet chocolate, finely chopped

• ⅔ cup (160 ml) heavy cream

• 1 Tbsp (14 g) unsalted butter, room temperature

To Finish

• Flaky sea salt (e.g., Maldon) for sprinkling

Equipment

• 9″ springform pan

• Mixer (stand or hand)

• Small saucepan or microwave-safe bowl

• Candy thermometer

• Roasting pan + heavy-duty foil (for water bath)

• Offset spatula or spoon

Instructions

1. Prepare & Pre-bake the Crust

1. Preheat oven to 350 °F (175 °C).

2. In a bowl, stir graham-cracker crumbs, sugar, and melted butter until moistened.

3. Press mixture into bottom (and optionally ½″ up the sides) of the springform pan.

4. Bake 8–10 min. Cool on a rack while you lower oven to 325 °F (160 °C).

2. Make the Cheesecake Filling

1. Beat cream cheese on medium until smooth (~2 min).

2. Add sugar gradually; beat until fluffy (~1–2 min).

3. Scrape bowl; mix in sour cream, heavy cream, vanilla, flour, and salt on low until combined.

4. With mixer on low, add eggs one at a time, mixing just until incorporated.

3. Bake in a Water Bath

1. Wrap pan bottom in two layers of foil.

2. Pour filling over cooled crust; smooth top.

3. Place in roasting pan; add hot water until it reaches ~1″ up springform sides.

4. Bake 55–70 min, until edges are set and center jiggles slightly.

5. Turn off oven, crack door, and let cheesecake rest inside 1 hr.

4. Chill

1. Remove from water bath; unwrap foil.

2. Run a thin knife around edge to prevent cracks.

3. Cool to room temperature. Cover and refrigerate ≥4 hr (overnight is best).

5. Make & Apply Ganache

1. Place chopped chocolate in a heatproof bowl.

2. Heat cream until just simmering; pour over chocolate.

3. Wait 1 min, then stir until smooth. Stir in butter.

4. Let cool ~10 min until slightly thickened but pourable.

5. Set cheesecake on a wire rack over a sheet. Pour ganache over top, letting drips form naturally.

6. Sprinkle with flaky sea salt.

6. Serve

• Slice with a hot, clean knife (wipe between cuts).

• Store leftovers covered in fridge up to 5 days.

Tips & Variations

• Crack-free surface: Don’t over-beat; use the water bath.

• Extra richness: Fold in 2 Tbsp finely chopped white chocolate to the filling.

• Sweeter ganache: Use half milk chocolate, half semisweet.

• Flavor twists: Swirl in fruit puree or fold in finely chopped nuts before baking.

Enjoy your indulgent, salty-sweet cheesecake!