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Cheesecake · New York Style

New York-Style Cheesecake

Dense, creamy and tall, with a buttery graham cracker crust and a hint of lemon. A gentle water bath and a slow cool in the oven keep the top smooth and free of cracks.

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Prep
30 min
Cook
1 hr 25 min
Total
9 hr 55 min
Serves
12 · one 9-inch cheesecake
Level
Medium

Ingredients

Crust

  • 10 graham crackers, full sheets, finely crushed (about 1 1/2 cups crumbs)
  • 2 tbsp sugar
  • ⅜ cup butter, melted
  • 1 pinch kosher salt

Filling

  • 4 packages cream cheese, 8 ounces each, softened
  • 1 ¼ cups sugar
  • 2 tbsp all-purpose flour
  • ¼ tsp kosher salt
  • 1 cup sour cream, at room temperature
  • 2 tsp vanilla extract
  • 1 tsp lemon zest
  • 4 large eggs, at room temperature

Steps

  1. Heat the oven to 350°F with a rack in the middle. Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil so water can't seep in.
  2. Crush the graham crackers into fine crumbs in a food processor, or in a sealed bag with a rolling pin.
  3. Stir the crumbs, sugar, melted butter and salt until it looks like wet sand, then press it firmly into the bottom of the pan with a flat-bottomed cup.
  4. Bake the crust until fragrant and set, then let it cool while you make the filling. Lower the oven to 325°F.
  5. Beat the cream cheese on low speed until completely smooth, scraping the bowl and beater twice.
  6. Add the sugar, flour and salt and beat on low until smooth, then mix in the sour cream, vanilla and lemon zest.
  7. Add the eggs one at a time on low speed, mixing only until each disappears. Too much beating adds air that makes the top crack.
  8. Pour the filling over the crust and set the springform in a roasting pan. Boil water in a kettle and pour it into the roasting pan until it comes halfway up the sides of the springform.
  9. Bake until the edges are set and slightly puffed and the center 3 inches still jiggle like gelatin when you nudge the pan.
  10. Turn off the oven, prop the door open a crack and leave the cheesecake inside so it cools slowly.
  11. Lift it out of the water, remove the foil, run a thin knife around the edge and cool on a rack to room temperature.
  12. Cover and refrigerate until firm all the way through, at least 6 hours or overnight, before releasing the ring and slicing.

Tip: Let the cream cheese, sour cream and eggs come to room temperature first; cold cream cheese leaves lumps.

Tip: For clean slices, dip a long knife in hot water and wipe it dry between cuts.

Storage: Refrigerate, covered, up to 5 days, or freeze wrapped slices up to 2 months and thaw in the fridge.

Make ahead: Bake it 1 or 2 days ahead; the flavor and texture are best after a full night in the fridge.

Estimated nutrition per serving: 530 calories · protein 8 g · carbohydrates 39 g · fiber 0 g · sugars 30 g · fat 38 g (saturated 22 g) · sodium 420 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.