Classic New York Style Cheesecake
A dense, rich, and incredibly creamy New York style cheesecake with a buttery graham cracker crust, baked to perfection in a water bath for that signature smooth texture and luxurious mouthfeel.
Ingredients
- •1 cup graham cracker crumbs
- •2 tablespoon granulated sugar
- •4 tablespoon unsalted butter, melted
- •16 oz cream cheese, full-fat, softened
- •0.75 cup granulated sugar
- •2 large large eggs, room temperature
- •1 large large egg yolk, room temperature
- •0.25 cup sour cream, full-fat, room temperature
- •1 teaspoon vanilla extract
- •1 teaspoon lemon zest
- •0.25 teaspoon salt
Instructions
- 1.
Preheat oven to 325°F (160°C). Prepare a 6-inch springform pan by wrapping its bottom and sides tightly with several layers of heavy-duty aluminum foil. This prevents water from seeping in during the water bath.
- 2.
For the crust: In a medium bowl, combine the graham cracker crumbs and 2 tablespoons granulated sugar. Pour in the melted butter and mix thoroughly until the crumbs are moist and evenly coated. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly on a wire rack.
- 3.
For the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened cream cheese on low speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides and bottom of the bowl frequently to ensure no lumps remain.
- 4.
Gradually add 0.75 cup granulated sugar to the cream cheese, continuing to beat on low speed until just combined. Do not overmix, as incorporating too much air can cause cracks later.
- 5.
Add the large eggs and the large egg yolk one at a time, mixing on low speed until just incorporated after each addition. Scrape down the bowl after each egg. Again, avoid overmixing.
- 6.
Stir in the sour cream, vanilla extract, lemon zest, and salt until just combined and the mixture is smooth. Ensure there are no streaks of unmixed ingredients.
- 7.
Pour the cheesecake filling over the cooled graham cracker crust in the prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles from the batter.
- 8.
Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath (bain-marie) creates a moist baking environment, which is crucial for a smooth, crack-free cheesecake.
- 9.
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Do not overbake, as it will continue to cook as it cools.
- 10.
Turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cheesecake cool in the water bath inside the oven for 1 hour. This gradual cooling prevents sudden temperature changes that can cause cracks.
- 11.
Remove the cheesecake from the water bath and carefully remove the aluminum foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours.
- 12.
Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. This chilling time is essential for the cheesecake to firm up, develop its full flavor, and achieve its signature dense texture.
Tips
- 💡**Room Temperature Ingredients are Key:** Ensure your cream cheese, eggs, and sour cream are at true room temperature. This allows them to combine smoothly without lumps and prevents overmixing.
- 💡**Do Not Overmix:** After adding the eggs, mix only until just combined. Overmixing incorporates too much air into the batter, which can cause the cheesecake to puff up, then collapse and crack during cooling.
- 💡**The Water Bath is Your Friend:** A water bath provides a moist, even cooking environment, which is crucial for preventing cracks and achieving that signature silky, creamy New York style texture.
- 💡**Gradual Cooling Prevents Cracks:** Avoid drastic temperature changes. Letting the cheesecake cool slowly in the oven with the door ajar, then at room temperature, and finally in the refrigerator significantly reduces the risk of cracks.
- 💡**For Perfect Slices:** Before slicing, run a thin, sharp knife under hot water and wipe it clean between each cut. This ensures clean, smooth slices.
Recipe from TheCookbook.ai
Created by Basil Roux