New York Cheesecake
The quintessential dessert, this New York cheesecake is dense, rich, and incredibly creamy. With a buttery graham cracker crust and a tangy cream cheese filling, it's a timeless classic that's worth every single minute of effort.
For 12 servings
7 steps. 65 minutes total.
- 1
Step 1
- a.Prepare Oven and Pan (5 minutes)
- b.Position a rack in the middle of the oven and preheat to 350°F (175°C).
- c.Tightly wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil. This creates a waterproof seal for the water bath.
- 2
Step 2
- a.Make and Bake the Crust (15 minutes)
- b.In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix with a fork until the texture resembles wet sand.
- c.Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of the prepared pan.
- d.Bake for 10 minutes. Let the crust cool on a wire rack while you prepare the filling.
- e.Reduce the oven temperature to 325°F (160°C).
- 3
Step 3
- a.Create the Cream Cheese Base (5 minutes)
- b.In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for about 2-3 minutes until completely smooth and free of lumps. Scrape down the sides and bottom of the bowl frequently.
- 4
Step 4
- a.Complete the Filling (5 minutes)
- b.Add the 1.5 cups of granulated sugar and salt, and beat on medium-low speed until smooth.
- c.Mix in the sour cream, heavy cream, vanilla extract, lemon juice, and lemon zest on low speed until just combined.
- d.Add the flour and mix on low until just incorporated. Do not overmix.
- e.Add the room-temperature eggs one at a time, mixing on low speed just until the yolk disappears after each addition. Overmixing at this stage can cause cracks.
- 5
Step 5
- a.Bake in a Water Bath (65 minutes)
- b.Pour the filling into the cooled crust and smooth the top with a spatula.
- c.Place the foil-wrapped pan in a large roasting pan. Carefully pour boiling water into the roasting pan to come about 1.5 inches up the sides of the springform pan.
- d.Bake for 60-70 minutes. The cheesecake is done when the edges are set and the center 2-3 inches still has a slight jiggle (like Jell-O).
- 6
Step 6
- a.Slowly Cool the Cheesecake (8+ hours)
- b.Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This prevents drastic temperature changes that cause cracking.
- c.Carefully remove the cheesecake from the water bath and the roasting pan. Remove the foil and place the pan on a wire rack to cool completely to room temperature, about 2-3 hours.
- d.Once at room temperature, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, but preferably overnight for the best flavor and texture.
- 7
Step 7
- a.Serve (5 minutes)
- b.Before serving, run a thin, sharp knife around the edge of the cheesecake to loosen it from the pan, then release the springform collar.
- c.For clean slices, dip a long knife in hot water and wipe it dry before each cut.
- d.Serve chilled, plain or with your favorite topping like fresh berries, fruit coulis, or whipped cream.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Room temperature ingredients are non-negotiable for a smooth, lump-free filling. Take your cream cheese, eggs, and sour cream out at least 2 hours before you begin.
- 2Do not overmix the batter after adding the eggs. Overmixing incorporates air, which can cause the cheesecake to puff up and then crack as it cools.
- 3The water bath (bain-marie) is essential for a creamy texture and an even bake. It provides moist heat, preventing the cheesecake from drying out or cracking.
- 4The slow cooling process is just as important as the baking. Rushing it will almost certainly cause cracks.
- 5For clean slices, dip a long, sharp knife in hot water and wipe it dry before each cut.
- 6Cheesecake tastes best after chilling overnight. This allows the flavors to meld and the texture to set perfectly.
- 7To ensure a lump-free filling, make sure to scrape the bowl and paddle attachment frequently during mixing.
Adapt it for your goals.
Chocolate Cheesecake
Melt 8 ounces of semi-sweet chocolate and mix it into the batter after the sugar for a rich chocolate version.
Fruit SwirlFruit Swirl
Gently swirl 1/2 cup of your favorite fruit puree (like raspberry or strawberry) into the top of the batter before baking.
Oreo CrustOreo Crust
Substitute the graham cracker crumbs with an equal amount of finely crushed Oreo cookies (filling included) and reduce the sugar in the crust to 2 tablespoons.
Key Lime CheesecakeKey Lime Cheesecake
Replace the lemon juice and zest with an equal amount of key lime juice and zest for a tropical twist.
Why this is on our healthy list.
Source of Calcium
The high content of cream cheese and sour cream makes this cheesecake a decent source of calcium, which is essential for strong bones and teeth.
Provides Energy
As a calorie-dense food, cheesecake provides a quick and significant source of energy from its carbohydrate and fat content.
Mood-Lifting Treat
Enjoying a delicious, comforting dessert like cheesecake can have a positive effect on mood and mental well-being when consumed mindfully as an occasional treat.
Frequently asked questions
Cracking is usually caused by overmixing (especially after adding eggs), overbaking, or cooling too quickly. Following the instructions for room temperature ingredients, minimal mixing, using a water bath, and slow cooling will greatly reduce the risk of cracks.