Classic New York Cheesecake
Classic New York Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- 1
Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 350
- 2
For the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and set aside.
⏱️ 15 min•🌡️ 350
- 3
Reduce oven temperature to 325°F (160°C).
⏱️ 1 min•🌡️ 325
- 4
For the filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 cup granulated sugar, beating until well combined and no lumps remain.
⏱️ 5 min
- 5
Beat in the sour cream, heavy cream, vanilla extract, and lemon zest until just combined. Do not overmix.
⏱️ 3 min
- 6
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Scrape down the sides of the bowl as needed. Be careful not to incorporate too much air into the batter, as this can cause cracks.
⏱️ 5 min
- 7
Pour the cheesecake filling over the baked crust in the springform pan. Place the springform pan into a larger roasting pan.
⏱️ 2 min
- 8
Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This creates a water bath (bain-marie) which helps the cheesecake cook evenly and prevents cracking.
⏱️ 2 min
- 9
Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Do not overbake.
⏱️ 75 min•🌡️ 325
- 10
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the water bath for 1 hour. This slow cooling process also helps prevent cracking.
⏱️ 60 min
- 11
Remove the cheesecake from the water bath and carefully remove the foil. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min
- 12
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the cheesecake to firm up and develop its full flavor.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Classic New York Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- 1
Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 350 - 2
For the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and set aside.
⏱️ 15 min•🌡️ 350 - 3
Reduce oven temperature to 325°F (160°C).
⏱️ 1 min•🌡️ 325 - 4
For the filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 cup granulated sugar, beating until well combined and no lumps remain.
⏱️ 5 min - 5
Beat in the sour cream, heavy cream, vanilla extract, and lemon zest until just combined. Do not overmix.
⏱️ 3 min - 6
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Scrape down the sides of the bowl as needed. Be careful not to incorporate too much air into the batter, as this can cause cracks.
⏱️ 5 min - 7
Pour the cheesecake filling over the baked crust in the springform pan. Place the springform pan into a larger roasting pan.
⏱️ 2 min - 8
Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This creates a water bath (bain-marie) which helps the cheesecake cook evenly and prevents cracking.
⏱️ 2 min - 9
Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Do not overbake.
⏱️ 75 min•🌡️ 325 - 10
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the water bath for 1 hour. This slow cooling process also helps prevent cracking.
⏱️ 60 min - 11
Remove the cheesecake from the water bath and carefully remove the foil. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min - 12
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the cheesecake to firm up and develop its full flavor.
⏱️ 180 min