New York Cheesecake

Name: New York Cheesecake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 10 servings
Cuisine: American
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

A classic dense and creamy baked cheesecake with a buttery graham cracker crust. Rich, tangy, and perfectly smooth - the definitive American cheesecake.

95 minMediumServes 10420 cal/serving

AmericanDessertOvenVegetarianLow CarbNut-FreePork-FreeNightshade-Free

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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

1

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
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.
3

Bake the crust for 10 minutes, then remove and let cool slightly. Reduce oven temperature to 300°F (150°C).
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.
5

Add 4 large eggs one at a time, mixing on low speed after each addition. Do not overmix.
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.
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).
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.
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.
10

Release the springform ring, slice, and serve chilled.

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Questions

What oven temperature does New York Cheesecake need?

For New York Cheesecake, the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 1 hour 5 minutes, in step 8. The oven is also used at 300 F (about 150 C) in step 3.

Why does New York Cheesecake bake in a water bath?

Step 7 reads: "Place the springform pan in a large roasting pan and fill with 1 inch of hot water (water bath)." The water holds the outside of the dish at a gentle, even temperature, so the custard sets without curdling or cracking. Step 7 sets it up; use hot tap water, not boiling.

What can I use instead of sour cream in New York Cheesecake?

The entry for New York Cheesecake calls for 1 cup sour cream, room temperature. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Is New York Cheesecake low-carb?

A serving of New York Cheesecake carries 5 g of carbohydrate. Against a strict 20 g keto day that is 25 percent of the budget; against a moderate 100 g low-carb day it is 5 percent.

Does New York Cheesecake contain eggs?

Yes: 4 large eggs, room temperature. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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