Classic New York Cheesecake

Quick facts

Ingredients

• 2 cups graham cracker crumbs
• 3 tbsp granulated sugar
• 6 tbsp unsalted butter, melted
• 32 oz full-fat cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 1 cup sour cream, room temperature
• 1 tbsp vanilla extract
• 1 tbsp lemon juice
• 4 large eggs, room temperature
• 2 tbsp all-purpose flour
• 1/4 tsp kosher salt

Step-by-step method

1. Heat oven to 350°F/177°C. Wrap the outside of a 9-inch springform pan with two layers of heavy foil. Mix graham crumbs, 3 tablespoons sugar and melted butter. Press firmly into the bottom and slightly up the sides. Bake 10 minutes, then cool.

2. Reduce oven to 325°F/163°C. Beat cream cheese on low-medium speed until smooth. Add 1 1/4 cups sugar and beat only until combined, scraping the bowl. Excessive whipping introduces air that can cause cracking.

3. Mix in sour cream, vanilla, lemon juice, flour and salt. Add eggs one at a time on low speed, mixing just until each disappears into the batter.

4. Pour onto the crust. Set the springform pan in a larger roasting pan and add hot water to come about 1 inch up the outside. Bake 70–85 minutes until the outer 2–3 inches are set but the center still has a gentle wobble.

5. Turn off the oven, crack the door and leave cheesecake inside 1 hour. Remove from water bath, cool to room temperature, then refrigerate at least 6 hours or overnight.

6. Run a thin knife around the edge before releasing the springform. For clean slices, dip a sharp knife in hot water, wipe dry and repeat between cuts.

How to know it is done

Use the visual cues described in the method and, when appropriate, an instant-read thermometer. Do not rely on time alone because ingredient size, oven calibration and cookware can change the cooking rate.

Tips for the best result

• Room-temperature dairy blends with less beating and therefore less trapped air.
• A cheesecake can be fully baked even while the center still wobbles slightly; it firms during cooling.
• Do not rush chilling. Overnight refrigeration gives the cleanest texture and slices.

Variations and substitutions

You can adjust heat and seasonings to taste. When substituting a major ingredient or dairy product, keep a similar quantity and fat/moisture level so the final texture stays close to the original.

Storage and reheating

Cover and refrigerate up to 5 days. Freeze individual slices tightly wrapped up to 2 months; thaw overnight in the refrigerator.

Approximate nutrition per serving

Approximately 560 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.