Classic New York Cheesecake
This classic cheesecake recipe creates a luscious, creamy dessert with a golden graham cracker crust and a subtly tangy filling. Baked gently in a water bath for a smooth texture and no cracks, it’s ideal for celebrations or a luxurious everyday treat.
Equipment
- 1 springform pan (9- or 10-inch)
- Heavy-duty aluminum foil (18-inch sheets, 2 sheets)
- Electric mixer with paddle attachment
- Large roasting pan (to hold water bath)
- Sharp knife (for slicing)
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs from about 12 full crackers
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- ⅛ teaspoon fine salt
For the Cheesecake Filling:
- 32 ounces cream cheese four 8-ounce blocks, softened to room temperature
- 2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons pure vanilla extract
- 1 teaspoon lemon zest about 1 lemon
- 2 teaspoons freshly squeezed lemon juice
- ¼ teaspoon salt
- 6 large eggs
- ½ cup sour cream
Instructions
- Prepare the Pan and Oven: Start by preheating your oven to 375°F (190°C). Position a rack in the lower-middle section of your oven. To prevent water from seeping into your cheesecake during baking, wrap the outside of a 9- or 10-inch springform pan securely with two large sheets of heavy-duty aluminum foil, ensuring no seams are exposed on the bottom or sides. Lightly grease the inside of the pan with nonstick spray.
- Make and Bake the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir thoroughly until the crumbs are evenly coated and hold together when pressed. Transfer the mixture into the prepared pan and press firmly and evenly into the bottom to form a compact crust layer. Bake for about 10 minutes until it’s set and lightly golden. Remove from the oven and lower the temperature to 325°F (163°C). Set a kettle of water to boil.
- Prepare the Cheesecake Batter: Using a stand mixer fitted with a paddle attachment (or a handheld mixer with beaters), beat the softened cream cheese on medium speed until smooth and free of lumps, about 1 minute. Add the sugar and flour and continue beating until fully incorporated, scraping the bowl occasionally to avoid any unmixed bits. Add vanilla extract, lemon zest, lemon juice, and salt, mixing gently on low speed until just combined.
- Incorporate the Eggs: Add the eggs one at a time, mixing on low speed after each addition until blended. Avoid overmixing to prevent excess air bubbles, which can cause cracking. Finally, fold in the sour cream until the batter is uniform and silky.
- Set up the Water Bath and Bake: Confirm your oven has cooled to 325°F. Place the wrapped springform pan inside a large roasting pan. Pour the batter over the crust. Carefully pour boiling water into the roasting pan until it reaches about one inch up the sides of the springform pan, creating a gentle water bath that will help bake the cheesecake evenly and prevent cracks.
- Bake and Monitor: Bake for approximately 90 to 105 minutes. The cheesecake should be mostly set but will still have a slight wobble in the center when gently shaken. If the top begins to brown too much, loosely cover it with foil to protect it. Once baked, remove the roasting pan from the oven and place it on a cooling rack.
- Cool Gradually: Allow the cheesecake to cool in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water and carefully unwrap the foil. Run a thin knife around the edge of the cake to loosen it from the pan to avoid cracking during cooling. Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight for best texture and flavor.
- Serve and Store: Before serving, remove the sides of the springform pan. You may serve the cheesecake directly on the base or transfer it to a serving plate with a long, thin spatula and two wide spatulas to keep it intact. For clean slices, use a sharp knife wiped between cuts. Add fresh berries or sauce if desired.
Notes
- Water Bath Wrapping: Wrapping the springform pan with heavy-duty foil is crucial to avoid water leakage during the water bath bake. Double layering the foil with no seams exposed offers the best protection.
- Room Temperature Ingredients: Using cream cheese at room temperature ensures a smooth batter without lumps, so plan ahead for easier mixing.
- Avoid Overmixing: Mixing on low speed and only until ingredients combine prevents air incorporation, reducing cracks and keeping the cheesecake dense and creamy.
- Make-Ahead Option: The cheesecake can be prepared and chilled in the pan up to two days in advance, tightly wrapped with plastic wrap for freshness.
- Freezing: Freeze the fully cooled cheesecake by first firming it unwrapped in the freezer, then wrapping tightly with foil or freezer wrap. Thaw in the refrigerator overnight before serving.
