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New York Cheesecake Recipe

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★★★★★

4.4 from 50 reviews

A classic New York Style Cheesecake that is fluffy, rich, and fool-proof. This recipe features a graham cracker crust and a smooth cream cheese filling with a hint of lemon zest, baked in a water bath for the perfect texture and minimal cracking.

Ingredients

Scale

For the Crust

  • 1½ cups graham cracker crumbs (213 grams, from about 14 cracker sheets)
  • 5 tablespoons unsalted butter (71 grams, melted)
  • 2 tablespoons brown sugar (27 grams)
  • ⅛ teaspoon kosher salt

For the Filling

  • 40 ounces full-fat cream cheese (1,134 grams, room temperature, about 5 bricks)
  • 1⅓ cups granulated sugar (267 grams)
  • ½ teaspoon kosher salt
  • 5 large eggs (250 grams, room temperature)
  • 1 cup sour cream (227 grams, room temperature)
  • 2 teaspoons pure vanilla extract (8 grams)
  • 1 teaspoon lemon zest (2 grams)

Instructions

  1. Prepare and Bake the Crust: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with butter. In a bowl, mix graham cracker crumbs, melted butter, brown sugar, and kosher salt until combined. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake for 12-15 minutes or until golden. Remove from oven and allow to cool.
  2. Lower Oven Temperature: Reduce oven temperature to 325°F (163°C).
  3. Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until perfectly smooth and free of lumps. With the mixer running, gradually add the granulated sugar and beat until light and fluffy, about 3 minutes. Add the kosher salt and mix briefly. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, and lemon zest until just combined.
  4. Prepare Pan for Water Bath: Tightly wrap the outside bottom and sides of the springform pan with heavy-duty aluminum foil to prevent leaks during baking.
  5. Fill Pan and Set Up Water Bath: Pour the cheesecake filling into the crust-lined springform pan, smoothing the top evenly. Place the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan to reach halfway up the sides of the springform pan.
  6. Bake the Cheesecake: Bake in the preheated oven for 1 hour 30 minutes to 1 hour 45 minutes, until the cheesecake is mostly set with a slight wobble in the center. If the top begins to brown too much, tent with foil.
  7. Cool the Cheesecake: After baking, leave the oven door slightly open and let the cheesecake cool inside for about 1 hour. Then remove the pan from the water bath, unwrap the foil, and transfer to a wire rack. Run a knife around the edges to loosen the cheesecake and let it cool completely.
  8. Chill: Cover the cooled cheesecake with plastic wrap and refrigerate for at least 8 hours to fully set and develop flavor.

Notes

  • You can substitute teddy grahams, vanilla wafers, or Biscoff cookies for graham crackers in the crust.
  • Regular granulated sugar may be used instead of brown sugar in the crust.
  • Light cream cheese or Neufchatel can be used for a lower-fat version, but will alter flavor and texture.
  • Plain or Greek yogurt can replace sour cream with slight flavor changes.
  • Grease the springform pan to prevent cracking and sticking.
  • Use room temperature ingredients for best results, ideally about 2 hours at room temp before mixing.
  • Crush whole graham crackers in a food processor or blender if needed.
  • Press crust firmly using the bottom of a dry measuring cup for an even layer.
  • Beat cream cheese until smooth to avoid lumps.
  • Avoid overmixing cheesecake batter to prevent cracks and prevent excess air incorporation.
  • Use heavy duty or double layers of foil to wrap pan to avoid water leaks in the water bath.
  • Do not overbake; center should be slightly wobbly when done.
  • Let cheesecake rest in oven after baking with door propped open to prevent cracking.
  • Cool on a wire rack to speed cooling, or on a hot pad if preferred.
  • For clean slices, dip knife in hot water and wipe clean between cuts.
  • Store in airtight container refrigerated up to 5 days or freeze up to 1 month.

Keywords: New York cheesecake, classic cheesecake, creamy cheesecake, graham cracker crust, rich dessert

Find it online: https://foodarohub.com/new-york-cheesecake-recipe/