New York Cheesecake
Dense, creamy, towering cheesecake on a buttery graham crust. The New York deli classic, rich enough to end arguments.
Peek at the ingredients
Ingredients 11 ingredients
- 2 cups graham cracker crumbs (about 14 crackers)
- 1/2 cup butter, melted
- 2 tbsp sugar (for crust)
- 32 oz cream cheese (4 blocks), room temperature
- 1.5 cups sugar
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 1/4 cup all-purpose flour
- 1/4 tsp salt
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Method
- 1
Heat the oven to 325F. Mix the graham crumbs, melted butter, and 2 tablespoons sugar. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
- 2
Bake the crust 10 minutes until set. Cool. Wrap the outside of the pan tightly in two layers of heavy foil to waterproof it.
- 3
Beat the cream cheese on medium-low until completely smooth, about 3 minutes. Scrape the bowl twice. No lumps can remain.
- 4
Add the 1.5 cups sugar, flour, and salt. Beat until just combined.
- 5
Add the eggs one at a time on low speed, mixing only until each disappears. Overbeating incorporates air, and air causes cracks.
- 6
Stir in the sour cream, vanilla, and lemon zest by hand until smooth.
- 7
Pour into the crust. Place the foiled pan in a roasting pan and fill with 1 inch of hot water.
- 8
Bake 1 hour 15 minutes until the edges are set but the center still wobbles slightly when nudged. Turn off the oven, crack the door, and cool inside for 1 hour. Refrigerate uncovered overnight before slicing.
