How do you make Alex Guarnaschelli cheesecake?

New York–style cheesecake gets a grapefruit-marmalade topping

Alex Guarnaschelli’s New York–style cheesecake pairs the classic cues of the style—a silky cream cheese filling and a graham cracker crust—with a bright, citrus-forward finish.

The key difference from plain cheesecake is the topping: pink grapefruit plus marmalade. That combination matters because it balances the dessert’s richness. Cream cheese desserts can taste heavy if the flavor layer is only sweet, so adding grapefruit’s tartness creates contrast, while marmalade contributes rounded fruit sweetness and a jammy texture.

For home bakers, this approach suggests a general technique for updating traditional cheesecakes without changing the underlying foundation: keep the dependable New York–style structure (cream cheese filling + graham crust), then swap the “top flavor” for something acidic and fragrant.

What’s clear from the recipe description:

• The crust is made with graham crackers.
• The filling is cream-cheese based and designed to be smooth.
• The topping specifically includes pink grapefruit and marmalade, delivering a citrusy punch.

This is likely to appeal to readers who want a cheesecake that tastes fresher rather than cloying, and for summer gatherings where citrus flavors read as lighter.

If you’re searching for guidance, the most relevant queries will combine “New York–style cheesecake,” “pink grapefruit,” and “marmalade,” since those terms are the distinguishing elements in this version. Beyond that, you can use your existing New York–style cheesecake method and focus on getting the topping component right—particularly the balance between grapefruit tartness and the sweetness/viscosity of marmalade.