New York Cheesecake

New York Cheesecake

The benchmark American dessert: tall, dense, and ultra-creamy, set on a buttery graham-cracker base with a faint tang from the cream cheese. Baked low and slow in a water bath for that signature smooth, crack-free top.

Prep

25 min

Cook

80 min

Total

105 min

Serves

10

Difficulty

Medium

Recipe ingredients

• •200 g (7 oz) graham cracker crumbs, about 14 full sheets, finely crushed
• •75 g (5 Tbsp) unsalted butter, melted
• •30 g (2 Tbsp) granulated sugar, for the crust
• •900 g (2 lb) full-fat cream cheese, block style, softened to room temperature; do not use whipped tub spread
• •300 g (1½ cups) granulated sugar, for the filling
• •15 g (1 Tbsp + 1 tsp) cornstarch
• •200 g (¾ cup + 1 Tbsp) sour cream, full-fat
• •2 g (½ tsp) fine sea salt
• •10 g (2 tsp) vanilla extract
• •2 g (1 tsp) lemon zest, finely grated, optional but traditional
• •3 whole (3 large) eggs, room temperature
• •2 g (½ tsp) neutral oil or softened butter, for greasing the pan

Steps

1. 1 Heat the oven to 180°C (350°F). Grease a 23 cm (9-inch) springform pan on the sides and bottom, then wrap the outside of the pan in two layers of heavy-duty foil to keep the water bath out.
2. 2 Make the crust: stir graham crumbs, sugar, and melted butter together until the mixture looks like wet sand. Press firmly and evenly into the bottom of the pan and 2.5 cm (1 inch) up the sides. Bake 10 minutes, then reduce the oven to 160°C (325°F).
3. 3 In a stand mixer (or with a hand mixer), beat the softened cream cheese on medium-low for 3 to 4 minutes until completely smooth, scraping the bowl often. Beat in the sugar and cornstarch just until combined.
4. 4 Add the sour cream, salt, vanilla, and lemon zest; mix on low until smooth. Add the eggs one at a time, mixing on low just until each disappears. Do not overbeat, you want to keep air out so the cake does not puff and crack.
5. 5 Pour the filling into the warm crust and smooth the top. Set the springform inside a large roasting pan and place on the oven rack. Pour hot water into the roasting pan until it reaches about 2.5 cm (1 inch) up the sides of the springform.
6. 6 Bake at 160°C (325°F) for 70 to 80 minutes. The cheesecake is done when the edges are set but the center 5 cm (2 inches) still wobbles like soft-set Jell-O; the internal temperature in the center should read 70 to 74°C (158 to 165°F).
7. 7 Turn the oven off, crack the door open 5 cm (2 inches), and let the cheesecake cool in the oven for 1 hour. This slow cooling prevents cracks.
8. 8 Run a thin knife around the edge, remove the springform ring, and chill uncovered in the fridge for at least 6 hours, preferably overnight, before slicing with a hot, wiped-clean knife for clean slices.