New York Cheesecake

A tall, dense cheesecake with a graham cracker crust and tangy cream cheese filling. Bake it ahead for holidays, birthdays, or dinner parties.

Instructions

1. 1

   Heat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with foil if you plan to set it in a water bath, then lightly grease the inside.

2. 2

   Stir the graham cracker crumbs, 1/4 cup (50 g) sugar, and melted butter until the crumbs look evenly moistened like wet sand. Press firmly into the bottom and about 1 inch up the sides of the pan, then bake for 10 minutes until lightly fragrant and set.

3. 3

   Let the crust cool slightly. Meanwhile, beat the cream cheese on low speed for 2-3 minutes until completely smooth, scraping the bowl and paddle several times so no lumps remain.

4. 4

   Beat in 1 cup (200 g) sugar and the flour on low speed until combined, then mix in the vanilla, lemon juice, and sour cream just until smooth. Add the eggs one at a time on low speed, mixing only until each egg disappears into the batter.

5. 5

   Pour the filling into the crust and tap the pan gently on the counter to release large air bubbles. Set the pan in a large roasting pan and add hot water halfway up the sides for a water bath, or place a pan of hot water on the oven rack below for gentler heat.

6. 6

   Bake for 70-80 minutes until the outer 2 inches look set and the center still has a slight wobble when nudged. Do not wait for the center to look fully firm.

7. 7

   Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour so it cools gradually. The surface should look set and may sink just slightly as it cools.

8. 8

   Remove the cheesecake from the oven and water bath, run a thin knife around the edge, and cool completely at room temperature for about 1 hour. Cover and refrigerate for at least 6 hours, preferably overnight, until thoroughly chilled and firm enough to slice cleanly.

9. 9

   Unmold just before serving. For the neatest slices, dip a long knife in hot water, wipe it dry, and clean it between cuts.

Tips for the Best New York Cheesecake

• Use full-fat brick cream cheese, not whipped or spreadable tub cream cheese, for the dense texture New York cheesecake is known for.
• Room-temperature cream cheese, sour cream, and eggs blend more smoothly and help prevent a lumpy batter.
• Mix on low speed and stop as soon as the batter is smooth; too much beating adds air, which can cause the cheesecake to puff and crack.
• A water bath gives the most even baking, but if you want a simpler setup, place a pan of hot water on the rack below the cheesecake to add moisture to the oven.
• If the top cracks, chill the cheesecake well and serve it plain or with fruit topping; the texture will still be correct.
• Make it a day ahead. The flavor improves and the slices are cleaner after an overnight chill.

Storage and Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, chill it fully, then wrap whole or in slices and freeze for up to 2 months. Thaw overnight in the refrigerator before serving; it is best served cold or after 15-20 minutes at cool room temperature.

Frequently Asked Questions

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