New York Cheesecake

This classic New York cheesecake recipe creates a rich and creamy dessert that is perfect for any occasion.

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Prep Time 30

Cook Time 1 55

Cooling Time 8

Total Time 2 25

Course Dessert

Cuisine American

Servings slices

Calories 410 kcal

Equipment

9 or 10-in springform pan
Heavy-duty aluminum foil
Electric Mixer
Large roasting pan
wire rack

Ingredients

For the Crust

1.5 cups graham cracker crumbs from 12 whole crackers
5 tablespoons unsalted butter melted
2 tablespoons sugar
0.125 teaspoon salt

For the Filling

32 oz cream cheese at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest from 1 lemon
2 teaspoons fresh lemon juice from 1 lemon
0.25 teaspoon salt
6 large eggs
0.5 cup sour cream
Berry sauce for serving (optional)

Instructions

For the Crust

Preheat the oven to 375°F (190°C) and wrap a springform pan with heavy-duty aluminum foil. Spray the inside with nonstick cooking spray.
In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into an even layer on the bottom of the prepared pan. Bake for 10 minutes.
Reduce the oven temperature to 325°F (165°C). Set a kettle of water to boil.

For the Filling

In an electric mixer, beat the cream cheese, sugar, and flour on medium speed until smooth. Add vanilla, lemon zest, lemon juice, and salt; beat on low speed until combined.
Add the eggs one at a time on low speed, mixing until incorporated, then mix in the sour cream.
Transfer the batter to the crust, place the pan in a roasting pan, and add boiling water to the roasting pan until it comes about 1 inch up the side of the cheesecake pan.
Bake for 1 hour 30 minutes to 1 hour and 45 minutes until just set. Cool the cheesecake in the water bath for about 45 minutes.
Remove from the water bath, run a knife around the edges, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
To serve, remove the sides of the springform pan, slice with a sharp knife, and serve with berry sauce if desired.

Notes

The cheesecake can be stored in the fridge for up to two days or frozen for up to 3 months. Properly wrap to avoid condensation.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 35gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 310mgPotassium: 200mgSugar: 24gVitamin A: 900IUCalcium: 100mgIron: 1mg

Keyword baking, cheesecake, Classic Recipe, cream cheese, dessert, New York Cheesecake

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