Martha's New York-Style Cheesecake | Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled... | By Martha Stewart | Mirror Style Cheesecake. Well, it's rich. It's smooth. It has a graham cracker crust. It's really good. The ultimate cheesecake. Well, today, we're going to show you a cheesecake that is not only ultra, ultra, ultra delicious because it is the best of its kind but one that doesn't crack when you bake it. We're using a spring form pan. This is what a spring form pan looks like. The bottom comes out now to secure this even more, we're going to aluminum foil Not in the pan. Around the pan. And another piece. Do a crisscross crimp this up around the pan. This is only to prevent any leakage whatsoever. Now, we're going to butter the pan with very soft butter. So, the crust does not stick and the cake will release easily. So, now the crust, graham crackers. These are called old-fashioned original. They don't have honey. They don't have cinnamon. They don't have chocolate. Just break em up a little bit and put them into the food processor. We need 12 graham crackers and two tablespoons of sugar. So easy. Grind these up. You really want this find the ground. No lumps. And now add your melted butter and it's six tablespoons melted butter cooled. And don't forget a pinch of salt. We'll just put a pinch all the salt that can fit between your first three fingers. There. Very simple. Very good. Put all of that right in your prepared spring form pan. Now just take this meat pounder. Just pound very quickly. You can use the back of your hand here and you'll get a nice crust but it won't be as smooth. So, there that is a very nice crust. Now, put your chilled crust right into a 350° oven for about 15 minutes. Hold on. And now for the cheese filling. It might scare you. You need seven packages of Philadelphia cream cheese. But this 10 inch cake serves a lot of people. And this should be at room temperature. Notice it's very soft. So, beat this until it is nice and soft and you're going to mix in another bowl while this softens up even more all-purpose flour, a/ 2 a cup and two and 1/ 4 cups of sugar. A whisk is almost as good as a sifter for doing jobs like this and this is going to be mixed in with one cup of sour cream also at room temperature. One and a half teaspoons of pure vanilla extract. When you're baking, you might as well use the best. And we're going to add a little bit of the flour sugar mixture a little bit of the sour cream and an egg. We're going to have five eggs. Pour them in one by one. And then a little bit of the flour mixture. Little more of the sour cream. Two eggs. Continue alternating the ingredients until they are all incorporated into the mix. While this is mixing, make sure that you have a tea kettle full of water because you're going to use that boiling water to fill your pan and I have a pan already here. This will be filled. This is the baked crust. You can see how firm it is that will be a very nice base for the cheesecake itself. Mm it's heavy. It's 56 ounces of cream cheese. Don't bother adding it all up. You're going to probably not want to think about the calories that are in this cake. Now if you want to gill the lily you can add a little bit of lemon zest to your butter. Just add a another dimension. But there you have it. Isn't that just beautiful? Now you can pour the water right here or you can put it in the oven and then pour. Actually I'm going to pour it while it's here. And I love my new tea kettle. Oh, this is the best. So big. Hard to find a big tea kettle these days. Halfway up the pan. There, that looks good. And right into the middle or lower third of your oven for 45 minutes at 350 degrees then reduce the heat to 325 and continue baking about 30 minutes longer and guess what you're going to know something that most of your friends don't know a cheesecake without a crack this is the New York Cheesecake baked to perfection notice no crack an essential aspect of this particular recipe and I'm going to release it very carefully from the spring form pan. The pan was prepared well enough so that it releases very well. Oh, how gorgeous. I'm just going to place this with the bottom right on the pedestal. Adorned or unadorned, that is a gorgeous cheesecake and when you taste it, you're going to know that that is the best New York Cheesecake recipe.