New York Cheesecake
A classic dense and creamy baked cheesecake with a buttery graham cracker crust. Rich, tangy, and perfectly smooth — the definitive American cheesecake.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tbsp unsalted butter, melted
- 32 oz cream cheese, softened
- 1 cup granulated sugar (for filling)
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1 tsp lemon zest, finely grated
- 1/4 tsp salt
Instructions
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1
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
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2
In a bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar (for crust), and 6 tbsp melted unsalted butter. Press firmly into the bottom of the prepared pan.
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3
Bake the crust for 10 minutes, then remove and let cool slightly. Reduce oven temperature to 300°F (150°C).
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4
In a large bowl, beat 32 oz softened cream cheese on medium speed until smooth, about 2 minutes. Add 1 cup granulated sugar (for filling) and beat until fully combined.
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5
Add 4 large eggs one at a time, mixing on low speed after each addition. Do not overmix.
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6
Add 1 cup sour cream, 1/4 cup heavy cream, 2 tsp vanilla extract, 1 tsp finely grated lemon zest, and 1/4 tsp salt. Mix on low until just combined and smooth.
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7
Pour the filling over the cooled crust. Place the springform pan in a large roasting pan and fill with 1 inch of hot water (water bath).
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8
Bake for 55-65 minutes until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
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9
Remove from water bath, run a knife around the edge, and let cool to room temperature. Refrigerate for at least 4 hours, or overnight.
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10
Release the springform ring, slice, and serve chilled.