New York-style cheesecake is a beloved dessert renowned for its luxurious, creamy, and dense texture. While it may appear challenging to make, this foolproof recipe guarantees a cheesecake that can compete with the finest in New York City. With easy-to-follow steps, even beginners can achieve this classic dessert masterpiece.
Ingredients
For the Crust:
- 3 cups graham cracker crumbs (about 24 whole crackers)
- 10 tablespoons unsalted butter, melted
- 4 tablespoons sugar
- ¼ teaspoon salt
For the Filling:
- 64 ounces (eight 8-ounce blocks) cream cheese, at room temperature
- 4 cups sugar
- 6 tablespoons all-purpose flour
- 8 teaspoons vanilla extract
- 2 teaspoons lemon zest (from 2 lemons)
- 4 teaspoons fresh lemon juice
- ½ teaspoon salt
- 12 large eggs
- 1 cup sour cream
Equipment Needed
- 9- or 10-inch springform pan (consider using two pans or one larger pan for doubled ingredients)
- Heavy-duty aluminum foil
- Electric mixer (stand or handheld)
- Large roasting pan
Instructions
1. Prepare the Pan and Oven
- Preheat the oven to 375°F (190°C).
- Wrap the exterior of the springform pan with two layers of heavy-duty aluminum foil to ensure the bottom and sides are completely sealed. This prevents water from seeping in during baking.
- Lightly grease the inside of the pan with nonstick cooking spray.
2. Make the Crust
- In a medium-sized bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly moistened.
- Firmly press the mixture into the bottom of the prepared springform pan to form a solid crust.
- Bake the crust for 10 minutes, or until set. Remove from the oven and let cool. Reduce the oven temperature to 325°F (163°C).
3. Prepare the Filling
- In a large mixing bowl, beat the cream cheese, sugar, and flour on medium speed until smooth and creamy, about 1 minute.
- Add vanilla extract, lemon zest, lemon juice, and salt. Mix on low speed until just combined.
- Add eggs one at a time, mixing on low speed after each addition.
- Gently fold in the sour cream, ensuring the batter is smooth and uniform. Be careful not to over-mix to avoid air bubbles, which can cause cracking.
4. Assemble and Bake
- Pour the prepared cheesecake batter over the cooled crust in the springform pan.
- Place the springform pan inside a large roasting pan.
- Carefully add boiling water to the roasting pan, filling it to about 1 inch up the sides of the springform pan. This water bath ensures even baking and minimizes cracks.
- Bake at 325°F (163°C) for 1 hour 30 minutes to 1 hour 45 minutes, or until the cheesecake is set but slightly jiggly in the center. If the top begins to brown too much, tent it loosely with foil.
5. Cool and Chill
- Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 45 minutes.
- Take the springform pan out of the water bath, discard the foil, and run a thin knife around the edge to loosen the cheesecake from the pan.
- Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight to set completely and develop its full flavor.
6. Serve
- Remove the sides of the springform pan before serving.
- For clean slices, dip a sharp knife in hot water, wipe it dry, and slice. Repeat as needed.
- Enjoy plain or with toppings like fresh berries, berry sauce, or whipped cream.
Tips for Success
- Room Temperature Ingredients: Always use room temperature cream cheese, eggs, and sour cream for a silky-smooth batter.
- Avoid Over-Mixing: Mix only until ingredients are just combined to minimize air incorporation and prevent cracks.
- Water Bath: Ensure the springform pan is tightly wrapped in foil to prevent water from leaking in. The water bath creates a humid environment for even baking.
- Chill Thoroughly: Allowing the cheesecake to chill overnight enhances its texture and flavor, making it easier to slice perfectly.
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