Description
Classic New York Cheesecake featuring a rich, creamy filling on a crisp graham cracker crust. This recipe uses a water bath baking method to ensure a smooth texture and crack-free finish. Perfectly balanced with a hint of lemon and vanilla, this dessert is ideal for special occasions or indulgent treats.
Ingredients
Crust
- 300 g Graham Cracker Crumbs (approx. 20 sleeves)
- 120 g Unsalted butter
- Pinch of salt
Filling
- 900 g Cream cheese (full fat, room temperature)
- 250 g Granulated sugar
- 230 g Sour cream (full fat, room temperature)
- 1 tablespoon Lemon juice (freshly squeezed)
- 3 teaspoon Vanilla extract
- Pinch of salt
- 4 Eggs (lightly whisked, room temperature)
Instructions
- Prepare the crust: Melt the butter gently until liquid and let it cool slightly. Crush the graham crackers into fine crumbs using a food processor or rolling pin.
- Mix the crust: Stir salt into the crumbs, then add melted butter and mix until it feels like wet sand.
- Press the crust: Evenly press the crumb mixture into the bottom and sides of an ungreased 8- or 9-inch springform pan. Chill in fridge or freezer.
- Bake the crust: Bake at 350°F (175°C) for 8–10 minutes until lightly golden. Let cool completely in pan.
- Prepare the water bath: Preheat oven to 325°F (165°C) without fan. Set a larger roasting pan aside. Wrap the springform pan with 4-5 layers of heavy-duty aluminum foil and optionally inside an oven-safe bag to prevent leaks.
- Make the batter: In a stand mixer with paddle attachment, cream room temperature cream cheese on medium-low speed for 2 minutes. Scrape bowl.
- Add sugar and mix: Add granulated sugar and mix for 2 more minutes until smooth and silky. Scrape bowl again.
- Combine remaining filling ingredients: Add sour cream, lemon juice, vanilla, and salt. Mix on low speed for about 10 seconds until just combined. Scrape bowl.
- Add eggs: Lightly whisk eggs and slowly add to mixture on low speed. Mix only until incorporated, about 30 seconds; do not whip.
- Assemble cheesecake: Pour batter into cooled crust. Tap pan to release air bubbles, then place springform pan into the roasting pan.
- Add water to bath: Boil water and carefully pour into roasting pan until it reaches about one-third up the sides of the springform pan.
- Bake cheesecake: Bake at 325°F (165°C) for 60–75 minutes until edges are set and center slightly jiggly.
- Cool in oven: Turn off oven but leave cheesecake inside closed oven for 60 minutes to cool gently.
- Remove and cool further: Remove from water bath, unwrap foil, place on wire rack and cool to room temperature for 1 hour.
- Chill: Refrigerate cheesecake at least 6 hours or overnight until fully set.
- Serve: Let cheesecake sit at room temperature 20–30 minutes before slicing with a hot, clean knife. Serve plain or with desired toppings like fresh fruit, whipped cream, or sauces.
- Store leftovers: Cover cheesecake tightly and refrigerate up to 3–4 days. For freezing, wrap whole cheesecake or slices in plastic wrap and foil; freeze up to 2–3 months. Thaw overnight in refrigerator before serving.
Notes
- Use full-fat cream cheese and sour cream at room temperature for best texture.
- Do not overmix the batter after adding eggs to avoid incorporating too much air.
- Water bath prevents cracking and ensures even baking.
- Wrapping springform pan securely prevents water leaks during baking.
- Letting cheesecake sit before slicing improves texture and presentation.
- Use a sharp knife warmed in hot water for clean slices.
- Chill cheesecake thoroughly for best flavor and firmness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
