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Classic New York Cheesecake Recipe

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4.3 from 7 reviews

This Classic New York Cheesecake recipe delivers a rich, creamy, and beautifully textured dessert with a buttery graham cracker crust. Baked in a water bath to ensure a smooth and crack-free finish, this cheesecake combines cream cheese, sour cream, lemon zest, and a hint of vanilla for the perfect balance of flavor. Ideal for special occasions, it serves 8 and pairs wonderfully with an optional berry sauce for added freshness.

Ingredients

Crust

  • 1½ cups graham cracker crumbs (from 12 whole crackers)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1/8 teaspoon salt

Cheesecake Filling

  • 32 oz (four 8-oz blocks) cream cheese, at room temperature
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 4 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest (from 1 lemon)
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • ¼ teaspoon salt
  • 6 large eggs
  • ½ cup sour cream

Optional

  • Berry sauce, for serving

Instructions

  1. Prepare the crust: Preheat your oven to 375°F (190°C) and position the oven rack in the lower middle section. Wrap a 9- or 10-inch springform pan with heavy-duty aluminum foil, covering the bottom and sides well to prevent water seepage during the water bath. Spray the pan's inside with nonstick spray. Combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl, then press this mixture firmly and evenly into the bottom of the pan. Bake for 10 minutes until set, then remove from oven.
  2. Prepare the batter: Lower the oven temperature to 325°F (165°C). In a mixing bowl fitted with a paddle attachment, beat the cream cheese, sugar, and flour on medium speed until smooth, approximately 1 minute. Scrape the bowl to blend thoroughly. Add vanilla extract, lemon zest, lemon juice, and salt, mixing on low speed just to combine. Add eggs one at a time, mixing on low speed until incorporated, scraping the bowl as needed. Finally, blend in sour cream gently, avoiding overmixing.
  3. Set up the water bath and bake: Place the springform pan in a large roasting pan. Pour the batter onto the crust in the pan. Boil water in a kettle, then carefully pour it into the roasting pan around the cheesecake pan until it reaches about 1 inch up the sides. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes until the cheesecake is just set—slightly wobbly but not liquid. Cover loosely with foil if the top browns too quickly.
  4. Cool the cheesecake: Once baked, remove the roasting pan from the oven and place it on a wire rack. Leave the cheesecake in the water bath until the water is lukewarm, about 45 minutes. Remove the foil, then remove the springform pan from the water bath. Run a thin knife around the edges to prevent cracking and cover the cheesecake with plastic wrap. Refrigerate for at least 8 hours or overnight to fully set.
  5. Serve: Release the sides of the springform pan. Serve the cheesecake from the base or carefully transfer it to a serving platter using a thin spatula along the edges and large spatulas underneath. Slice with a sharp knife, cleaning the knife between cuts. Add optional berry sauce for a fruity accompaniment.

Notes

  • Wrapping the springform pan with heavy-duty foil is essential for preventing water from leaking into the cheesecake during baking.
  • Using a water bath helps the cheesecake bake evenly and avoid cracks.
  • Do not overmix the batter to maintain a creamy texture without incorporating too much air.
  • Cooling the cheesecake gradually in the water bath before refrigerating prevents cracks and improves texture.
  • The lemon zest and juice add bright flavor but can be omitted if desired.
  • Allowing the cheesecake to chill overnight improves the flavor and firmness.
  • Use a warm knife and wipe it clean between slices for neat, clean cuts.

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