New York Cheesecake
Dense, creamy, and tangy New York-style cheesecake with a buttery graham cracker crust and rich filling. A showstopping dessert that tastes like a professional bakery made it.
- Total time
- 60 min
- Servings
- 12
- Calories
- 445
- Protein
- 9g
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 32 oz cream cheese, room temperature
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 4 whole large eggs
- ½ cup sour cream, room temperature
- ¼ cup heavy cream, room temperature
- 1.5 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
Instructions
- 1
Preheat your oven to 350°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, covering the bottom and sides completely — this will keep water from seeping in during the water bath.
- 2
Make the crust: In a medium bowl, combine 2 cups of graham cracker crumbs, 0.25 cup of granulated sugar, and 6 tablespoons of melted unsalted butter. Stir until the mixture resembles wet sand with no dry pockets. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the bottom of a measuring cup to create an even layer. Bake for 6-8 minutes until just set and fragrant, then remove from the oven and let cool for 5 minutes while you prepare the filling.
- 3
In the bowl of a stand mixer fitted with the paddle attachment, add four 8-oz blocks of cream cheese that have been softened to room temperature for at least 30 minutes. Beat on medium-low speed for 3-4 minutes, scraping down the sides once halfway through, until the cream cheese is completely smooth and creamy. You should see no lumps or streaks — this prevents a grainy filling.
- 4
In a small bowl, whisk together 1 cup of granulated sugar, 2 tablespoons of cornstarch, and 0.25 teaspoon of salt. Add this dry mixture to the beaten cream cheese and mix on low speed for 1-2 minutes until just combined — do not overmix, as incorporating too much air creates cracks.
- 5
Crack 4 large eggs into a separate small bowl and whisk briefly until combined. With the mixer on low speed, add the eggs to the cream cheese mixture in three additions, mixing after each addition until just barely combined. Scrape down the bowl between additions. After all eggs are incorporated, add 0.5 cup of sour cream at room temperature, 0.25 cup of heavy cream at room temperature, 1.5 teaspoons of vanilla extract, and 1 tablespoon of fresh lemon juice. Mix on low speed for just 30 seconds until the filling is smooth and homogenous — overmixing at this stage incorporates excess air and causes the surface to crack during baking.
- 6
Pour the filling over the cooled crust, using a rubber spatula to spread it evenly. Tap the pan gently on the counter 3-4 times to release any large air bubbles, and use an offset spatula to smooth the top.
- 7
Set up a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Pour hot water from the kettle into the roasting pan until it reaches halfway up the sides of the springform pan — the water bath provides gentle, even heat that prevents the top from cracking.
- 8
Carefully transfer the roasting pan to the preheated 350°F oven and bake for 55-65 minutes. The cheesecake is done when the edges are set and barely jiggle when you gently shake the pan, but the center still has a slight wobble about the size of a quarter — this residual jiggle tells you the carryover cooking will bring it to the perfect creamy consistency. The internal temperature at the center should read 150°F on an instant-read thermometer.
- 9
Turn off the oven and prop the door open just 4 inches. Let the cheesecake sit in the cooling oven for 1 hour — this gradual temperature change prevents the top from cracking as it sets. After 1 hour, remove the cheesecake from the oven and let it cool completely on the counter for another 2 hours without moving it.
- 10
Run a thin offset spatula or butter knife around the perimeter of the cheesecake, gently pressing against the pan rather than the cake — this allows the cake to shrink slightly as it cools without cracking. Do this while the cake is still slightly warm, about 30-45 minutes after removing it from the oven.
- 11
Once completely cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 8 hours, preferably overnight — this resting period allows the flavors to meld and the texture to become perfectly dense and creamy.
- 12
To serve, remove the cheesecake from the refrigerator 30 minutes before serving to take the chill off. Run a thin warm knife (dip it in hot water and wipe dry between cuts) around the edge and under the cake, then release the springform. Use a clean, warm knife to slice into 12 equal pieces. Wipe the knife clean between each cut for pristine edges.
Tools you’ll need
- 9-inch springform pan
- heavy-duty aluminum foil
- large roasting pan
- stand mixer with paddle attachment
- medium bowl
- small bowl
- whisk
- rubber spatula
- offset spatula
- measuring cups and spoons
- instant-read thermometer
- kettle
- thin-bladed knife
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