New York Cheesecake
Experience the ultimate decadence with this rich, ultra-creamy, and perfectly dense New York cheesecake sitting on a buttery graham cracker crust.
Ingredients
- •1 1/2 cups graham cracker crumbs (about 150g)
- •1/3 cup unsalted butter, melted
- •3 tablespoons granulated sugar (for the crust)
- •32 oz cream cheese, softened to room temperature (four 8-oz blocks)
- •1 cup granulated sugar
- •1 tablespoon all-purpose flour
- •1 teaspoon pure vanilla extract
- •1 tablespoon fresh lemon juice
- •3 large eggs, room temperature
- •1 cup sour cream, room temperature
Instructions
- 1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and wrap the outside of a 9-inch springform pan securely in heavy-duty aluminum foil to prevent leaks.
- 2
Mix the graham cracker crumbs, melted butter, and 3 tablespoons of sugar in a bowl until the mixture resembles wet sand.
- 3
Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan, then bake for 10 minutes and let it cool.
- 4
In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
- 5
Gradually add the 1 cup of sugar and the flour, beating until thoroughly combined and fluffy.
- 6
Mix in the vanilla extract and lemon juice.
- 7
Add the eggs one at a time, beating on low speed just until incorporated after each addition; do not overmix or the cheesecake will crack.
- 8
Gently fold in the sour cream until the batter is completely smooth and uniform.
- 9
Pour the cheesecake batter over the slightly cooled crust and smooth the top with a spatula.
- 10
Place the foil-wrapped springform pan inside a large roasting pan and fill the roasting pan with boiling water to reach about 1 inch up the sides of the springform pan.
- 11
Bake for 65 to 75 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken.
- 12
Turn off the oven, crack the oven door open, and leave the cheesecake inside to cool gradually for 1 hour.
- 13
Remove the cheesecake from the water bath, run a thin knife around the edges to loosen it from the pan, and chill in the refrigerator for at least 6 hours or overnight before serving.
💡 Chef tips
- Ensure all dairy ingredients and eggs are at room temperature to prevent lumps and ensure a smooth, crack-free batter.
- Never skip the water bath (bain-marie); it provides gentle, even heat that prevents the surface of the cheesecake from drying out and cracking.
- Store the cheesecake covered in the refrigerator for up to 5 days, or freeze it tightly wrapped for up to 2 months.
✅ How it should turn out
The finished cheesecake should be ultra-smooth, dense, and velvety with a rich, tangy sweetness and a crisp, buttery crust.