Amazing New York Cheesecake (Print Version)
A tall, creamy New York cheesecake with a buttery graham crust, sour cream tang, and a slow bake for clean slices.
# Ingredients:
For the crust
01 -
1 3/4 cups (210 g) graham cracker crumbs
02 -
2 tablespoons (25 g) granulated sugar
03 -
1/4 teaspoon fine salt
04 -
6 tablespoons (85 g) unsalted butter, melted
For the filling
05 -
4 packages (8 oz each, 904 g total) full-fat cream cheese, room temperature
06 -
4 tablespoons (57 g) unsalted butter, room temperature
07 -
1 1/3 cups (265 g) granulated sugar
08 -
2 tablespoons (16 g) cornstarch
09 -
1 cup (240 g) sour cream, room temperature
10 -
2 teaspoons vanilla extract
11 -
1 teaspoon finely grated lemon zest
12 -
2 teaspoons fresh lemon juice
13 -
5 large eggs, room temperature
For serving
14 -
Fresh berries or fruit sauce, optional
15 -
Whipped cream, optional
# Instructions:
01 -
Heat the oven to 325°F (165°C). Butter a 10-inch springform pan, line the bottom with parchment, and wrap the outside tightly with two layers of heavy-duty foil.
02 -
Stir graham crumbs, sugar, salt, and melted butter until evenly moistened. Press firmly into the bottom of the pan and bake for 10 minutes, then cool while you make the filling.
03 -
Lower the oven to 300°F (150°C). Beat the cream cheese, softened butter, sugar, and cornstarch on low to medium-low speed until smooth, scraping the bowl well.
04 -
Mix in the sour cream, vanilla, lemon zest, and lemon juice just until the batter is smooth and glossy.
05 -
Add the eggs one at a time on low speed, mixing only until each egg disappears. Scrape the bowl once more and tap it gently on the counter to release large air bubbles.
06 -
Pour the batter over the crust and smooth the top. Set the springform pan in a roasting pan, add hot water halfway up the sides, and bake for 90-105 minutes until the edges are set and the center still has a gentle wobble.
07 -
Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove from the water bath, cool to room temperature, then cover and refrigerate at least 8 hours or overnight.
# Notes:
01 -
Best made 1 day ahead for the cleanest slices.
02 -
Use brick-style full-fat cream cheese, not whipped cream cheese.
03 -
Let chilled slices stand 10-15 minutes before serving for a softer bite.