Classic New York Cheesecake
Fairway MarketClassic 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
- 32 ounces cream cheese, full-fat, softened at room temperature
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream, full-fat, room temperature
- 1/4 cup heavy cream, room temperature
- 4 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract, Fairway's pure vanilla extract
- 1 teaspoon lemon zest, finely grated
- 1/4 teaspoon salt
For the Sour Cream Topping (Optional)
- 1 cup sour cream, full-fat
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath. This is crucial for a perfectly creamy New York cheesecake.
⏱️ 5 min•🌡️ 350
- 2
Prepare 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 evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a glass to really pack it down. Bake for 10 minutes.
⏱️ 15 min•🌡️ 350
- 3
While the crust bakes, prepare 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. Make sure there are no lumps – this is key to a silky cheesecake.
⏱️ 5 min
- 4
Gradually add the 1 1/4 cups granulated sugar to the cream cheese, beating until just combined. Scrape down the sides of the bowl. Beat in the all-purpose flour, then the sour cream, heavy cream, vanilla extract, lemon zest, and salt until smooth.
⏱️ 5 min
- 5
Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix once the eggs are added, as this can incorporate too much air and lead to cracks. Stir in the extra egg yolk.
⏱️ 5 min
- 6
Pour the cheesecake filling over the pre-baked crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This water bath (bain-marie) ensures even cooking and prevents cracking.
⏱️ 5 min
- 7
Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour. This slow cooling prevents cracking.
⏱️ 135 min•🌡️ 350
- 8
Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let it cool completely on a wire rack at room temperature for at least 1 hour.
⏱️ 60 min
- 9
If making the optional sour cream topping: In a small bowl, whisk together the sour cream, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract. Spread evenly over the cooled cheesecake. Chill the cheesecake, uncovered, in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set completely and develop its rich flavor. Fairway's cheese counter experts would approve of this patient chilling!
⏱️ 240 min
- 10
To serve, run a thin knife around the edge of the pan before releasing the springform. Slice with a hot, dry knife for clean cuts. Enjoy this iconic taste of New York!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fairway MarketClassic 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
- 32 ounces cream cheese, full-fat, softened at room temperature
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream, full-fat, room temperature
- 1/4 cup heavy cream, room temperature
- 4 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract, Fairway's pure vanilla extract
- 1 teaspoon lemon zest, finely grated
- 1/4 teaspoon salt
For the Sour Cream Topping (Optional)
- 1 cup sour cream, full-fat
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath. This is crucial for a perfectly creamy New York cheesecake.
⏱️ 5 min•🌡️ 350 - 2
Prepare 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 evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a glass to really pack it down. Bake for 10 minutes.
⏱️ 15 min•🌡️ 350 - 3
While the crust bakes, prepare 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. Make sure there are no lumps – this is key to a silky cheesecake.
⏱️ 5 min - 4
Gradually add the 1 1/4 cups granulated sugar to the cream cheese, beating until just combined. Scrape down the sides of the bowl. Beat in the all-purpose flour, then the sour cream, heavy cream, vanilla extract, lemon zest, and salt until smooth.
⏱️ 5 min - 5
Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix once the eggs are added, as this can incorporate too much air and lead to cracks. Stir in the extra egg yolk.
⏱️ 5 min - 6
Pour the cheesecake filling over the pre-baked crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This water bath (bain-marie) ensures even cooking and prevents cracking.
⏱️ 5 min - 7
Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour. This slow cooling prevents cracking.
⏱️ 135 min•🌡️ 350 - 8
Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let it cool completely on a wire rack at room temperature for at least 1 hour.
⏱️ 60 min - 9
If making the optional sour cream topping: In a small bowl, whisk together the sour cream, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract. Spread evenly over the cooled cheesecake. Chill the cheesecake, uncovered, in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set completely and develop its rich flavor. Fairway's cheese counter experts would approve of this patient chilling!
⏱️ 240 min - 10
To serve, run a thin knife around the edge of the pan before releasing the springform. Slice with a hot, dry knife for clean cuts. Enjoy this iconic taste of New York!
⏱️ 5 min