New York Cheesecake

1. 1
   prep

   Bring all cold ingredients to room temperature.

   Set out the cream cheese, sour cream, eggs, and egg yolks. Let them come to room temperature, about 2 hours. Cold ingredients cause lumps and overbeating.

   TIPCut the cream cheese into small cubes to speed up tempering. Properly tempered ingredients are the #1 secret to lump-free cheesecake.
2. 2
   prep

   Prepare the springform pan and preheat oven.

   1.Position oven rack to the lower-middle position. Preheat to 350°F (175°C).

   2.Wrap the outside bottom and sides of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water leakage.

   3.Lightly butter the inside bottom and sides of the pan.
3. 3
   mix · ~10 min

   Make the graham cracker crust.

   1.Combine graham cracker crumbs, 50 g sugar, and melted butter in a mixing bowl.

   2.Stir with a fork until the mixture resembles wet sand and holds together when pressed.

   3.Transfer to the prepared springform pan and press firmly into an even layer on the bottom and about 1 inch up the sides.

   4.Bake at 350°F for 10 minutes until fragrant and slightly darkened. Remove and let cool on a wire rack. Reduce oven temperature to 325°F (160°C).

   TIPUse the flat bottom of a glass or measuring cup to compress the crumbs into a dense, even crust that won't crumble when sliced.
4. 4
   mix · ~4 min

   Beat the cream cheese until perfectly smooth.

   1.In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until completely smooth and no lumps remain, about 4 minutes.

   2.Scrape down the bowl and paddle thoroughly with a silicone spatula.

   TIPKeep the speed on medium-low. High-speed beating whips air into the batter, which causes the cheesecake to rise and then crack.
5. 5
   mix · ~2 min

   Incorporate sugar and salt.

   1.Add the remaining 150 g sugar and salt to the cream cheese.

   2.Beat on medium-low speed until fully combined and the mixture feels silky, about 2 minutes.

   3.Scrape the bowl and paddle again.
6. 6
   mix · ~1 min

   Blend in sour cream, cream, lemon juice, and vanilla.

   1.Add 115 g of the sour cream, heavy cream, lemon juice, and vanilla extract.

   2.Mix on low speed until just combined and uniform, about 1 minute.

   3.Scrape the bowl thoroughly.
7. 7
   mix · ~5 min

   Add eggs one at a time.

   1.With the mixer on low speed, add the whole eggs one at a time, letting each incorporate fully before adding the next.

   2.Add the 2 egg yolks and mix just until the yellow streaks disappear.

   3.Remove the bowl from the mixer and give the batter a few gentle folds by hand with a spatula, scraping the bottom to catch any unmixed cream cheese.

   TIPThe moment the egg yolks disappear into the batter, stop mixing. Overmixed eggs fill the batter with air bubbles that cause cracks.
8. 8
   assemble · ~5 min

   Pour batter over the crust and prepare the water bath.

   1.Pour the filling over the cooled crust and spread into an even layer with a spatula.

   2.Tap the pan firmly against the counter 3 to 5 times to release any trapped air bubbles.

   3.Place the foil-wrapped springform pan inside the large roasting pan.

   4.Place the roasting pan on the oven rack and carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.

   TIPMake absolutely sure no water seeps through the foil layers. A leaky water bath makes a soggy crust.
9. 9
   bake · ~70 min

   Bake the cheesecake.

   Bake at 325°F for 60 to 70 minutes. The cheesecake is done when the edges are set and puffed but a 2- to 3-inch circle in the center still wobbles like set gelatin when the pan is gently shaken. An instant-read thermometer inserted 1 inch from the edge should register 150°F (65°C).

   TIPDo not open the oven door for the first 45 minutes. A sudden drop in temperature is the fastest way to cause a collapsed center.
10. 10
    bake · ~60 min

    Cool the cheesecake slowly in the turned-off oven.

    1.Turn off the oven and crack the door open about 2 inches.

    2.Let the cheesecake cool inside the oven for 1 hour.

    3.Remove from the oven and carefully lift the springform pan from the water bath. Discard the foil and set the pan on a wire rack.

    TIPA slow, gradual cooldown prevents the top from cracking as the cake settles.
11. 11
    mix · ~5 min

    Apply the sour cream topping.

    1.In a small bowl, whisk together the remaining 115 g sour cream and 1 tbsp sugar.

    2.Spread the topping in a thin, even layer over the top of the warm cheesecake.

    3.Return to the turned-off oven for 5 minutes to set the glaze.
12. 12
    rest · ~480 min

    Chill overnight before serving.

    Let the cheesecake cool to room temperature on the wire rack, about 1 hour. Cover loosely with plastic wrap and refrigerate for at least 8 hours, preferably overnight. The texture becomes dense, velvety, and sliceable only after a long, cold rest.

    TIPTo slice cleanly, dip a long, thin knife in hot water and wipe it dry between every cut. Cold cheesecake + hot knife = bakery-perfect slices.

Cuisines we love