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, full-fat
- 1 cup granulated sugar
- 1/2 cup sour cream, full-fat
- 1/4 cup heavy cream
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- 1
Preheat your 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 the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min
- 3
Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool slightly while you prepare the filling.
⏱️ 10 min•🌡️ 350
- 4
Reduce oven temperature to 325°F (160°C).
⏱️ 1 min•🌡️ 325
- 5
For the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 6
Gradually add the 1 cup granulated sugar to the cream cheese, beating until just combined and smooth. Do not overmix.
⏱️ 2 min
- 7
Add the sour cream, heavy cream, vanilla extract, and lemon zest. Beat on low speed until just incorporated.
⏱️ 2 min
- 8
Add the eggs one at a time, beating on low speed after each addition just until the yolk disappears. Add the extra egg yolk and beat until just combined. Be careful not to incorporate too much air into the batter, as this can cause cracks.
⏱️ 3 min
- 9
Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan.
⏱️ 2 min
- 10
Carefully pour hot water into the roasting pan, reaching 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
- 11
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
- 12
Turn off the oven and leave the cheesecake in the water bath with the oven door ajar for 1 hour. This slow cooling process helps prevent cracking.
⏱️ 60 min
- 13
Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let cool completely on a wire rack at room temperature.
⏱️ 60 min
- 14
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, before serving. This allows the cheesecake to firm up and develop its full flavor.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Classic New York Cheesecake
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, full-fat
- 1 cup granulated sugar
- 1/2 cup sour cream, full-fat
- 1/4 cup heavy cream
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- 1
Preheat your 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 the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min - 3
Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool slightly while you prepare the filling.
⏱️ 10 min•🌡️ 350 - 4
Reduce oven temperature to 325°F (160°C).
⏱️ 1 min•🌡️ 325 - 5
For the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 6
Gradually add the 1 cup granulated sugar to the cream cheese, beating until just combined and smooth. Do not overmix.
⏱️ 2 min - 7
Add the sour cream, heavy cream, vanilla extract, and lemon zest. Beat on low speed until just incorporated.
⏱️ 2 min - 8
Add the eggs one at a time, beating on low speed after each addition just until the yolk disappears. Add the extra egg yolk and beat until just combined. Be careful not to incorporate too much air into the batter, as this can cause cracks.
⏱️ 3 min - 9
Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan.
⏱️ 2 min - 10
Carefully pour hot water into the roasting pan, reaching 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 - 11
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 - 12
Turn off the oven and leave the cheesecake in the water bath with the oven door ajar for 1 hour. This slow cooling process helps prevent cracking.
⏱️ 60 min - 13
Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let cool completely on a wire rack at room temperature.
⏱️ 60 min - 14
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, before serving. This allows the cheesecake to firm up and develop its full flavor.
⏱️ 120 min