New York Cheesecake

Dense, rich and creamy with a tangy finish and a buttery graham cracker crust. A water bath keeps the top smooth.

Prep

30 min

Cook

1 hr 20 min

Total

9 hr 50 min

incl. 8 hr chilling

Yield

12 servings

Ingredients

For the crust:
1½ cups graham cracker crumbs (about 10 full sheets)
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
For the filling:
4 packages cream cheese (8 oz each), at room temperature
1¼ cups granulated sugar
2 tbsp all-purpose flour
¼ tsp fine salt
1 cup sour cream, at room temperature
1 tbsp vanilla extract
1 tsp finely grated lemon zest
4 large eggs, at room temperature

Method

Heat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil.
Mix the crust ingredients, press firmly into the bottom of the pan and bake 10 minutes. Let cool.
Beat the cream cheese on low speed until smooth, scraping the bowl often. Beat in the sugar, flour and salt.
Mix in the sour cream, vanilla and lemon zest. Add the eggs one at a time on low speed, just until combined.
Pour the filling over the crust. Set the pan in a roasting pan and pour in hot water to come halfway up the sides.
Bake until the edges are set and the center still jiggles slightly, 60 to 70 minutes.
Turn off the oven, prop the door open a crack and leave the cheesecake inside for 1 hour.
Run a knife around the edge, cool to room temperature, then refrigerate at least 8 hours or overnight.

Kitchen note

Mix on low speed once the eggs go in. Whipping in air makes the cheesecake puff up and then crack.

Where it comes from

Jewish delis and diners in New York made the dense, cream cheese style famous in the early 1900s.