Cheesecake (New York style)

Name: Cheesecake (New York style)
Cook time: 480 min
Total time: 480 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups Graham Cracker Crumbs, about 12 full sheets; 2 tbsp Granulated Sugar; 5 tbsp Unsalted Butter, melted; 32oz Cream Cheese, full-fat, softened; 1 1/4 cups Granulated Sugar; 1 cups Sour Cream, room temperature; 4 large Eggs, room temperature; 2 tsp Vanilla Extract; 1 tbsp Lemon Juice, fresh; 1 tsp Lemon Zest, finely grated; 2 tbsp All-purpose Flour; 1/4 tsp Salt, fine; 1 pinch of Salt

This classic New York–style cheesecake features a crisp, buttery graham crust and a luxuriously dense, silky filling brightened by a touch of lemon. It’s rich yet balanced, making it an elegant centerpiece for any celebration or a simple, indulgent dessert for the weekend.

This classic New York–style cheesecake features a crisp, buttery graham crust and a luxuriously dense, silky filling brightened by... Show more

Traditional American Recipe ·

Health Grade

E · Indulgent

Rating

4.6

Time

8 hrs

Price

0,79 €

Calories

531 kcal

vegetarian

potluck

holiday/special occasion

american

Method

Wrap the pan

Tightly wrap the outside of a 9-inch springform pan with two layers of foil so the water bath stays out, then set it aside.

Preheat the oven

Set the oven to 325° F and let it fully heat while you make the crust and filling.

Mix the crust

In a bowl, stir together graham cracker crumbs, granulated sugar, melted unsalted butter, and salt until the crumbs look evenly moistened and hold together when you squeeze a handful. Press the mixture firmly into the bottom of the springform pan and just a little up the sides, using the bottom of a measuring cup to make it level.

Bake the crust

Bake the crust for 10 minutes until it smells toasty and the edges are just starting to turn golden. Set it aside while you make the filling.

Beat the filling

In a large bowl, beat the softened full-fat cream cheese with an electric mixer until completely smooth, scraping down the bowl so there are no lumps left. Beat in the remaining granulated sugar, then the room-temperature sour cream, room-temperature eggs one at a time, vanilla extract, fresh lemon juice, finely grated lemon zest, all-purpose flour, and the fine salt, mixing just until the batter looks glossy and even.

Bake cheesecake

Pour the filling into the crust and smooth the top. Set the pan inside the larger roasting pan, pour in enough hot water to come about halfway up the sides of the springform pan, and bake for 65 to 75 minutes until the edges look set and the center still has a slight wobble when you gently jiggle the pan.

Cool slowly

Turn off the oven, crack the door open a few inches, and leave the cheesecake inside for 1 hour. Remove it to a rack, then let it cool until just warm, about 1 hour more, so it settles gently without sinking.

Chill the cheesecake

Cover the cheesecake and refrigerate it for at least 4 hours, or overnight if you want the cleanest slices, until it is fully set and cold all the way through.

Slice and serve

Run a thin knife around the inside edge of the pan, release the springform ring, and lift off the sides. Cut the chilled cheesecake with a warm, dry knife, wiping the blade between slices, and serve cold.