New York Cheesecake
A dense, creamy New York cheesecake with a graham cracker crust, sour cream, vanilla, and a little fresh lemon.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
- 1 pinch salt
Filling
- 32 ounces full-fat cream cheese softened
- 1 cup full-fat sour cream room temperature
- 1 1/4 cup granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest optional
- 1/4 teaspoon fine salt
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the graham cracker crumbs, sugar, melted butter, and pinch of salt. Press the crumbs firmly across the bottom of the pan. Bake for 8 minutes and cool slightly.
- Beat the softened cream cheese and sugar on low speed until smooth, scraping the bowl. Mix in the sour cream, vanilla, lemon juice, and optional zest just until combined.
- Add the eggs one at a time on low speed, stopping as soon as each is incorporated. Pour the batter over the crust. Wrap the springform pan tightly and place it in a roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake for 70 to 85 minutes, until the outer edges are set and the center moves as one gentle, soft circle when nudged. A liquid-looking center needs more time.
- Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Remove it from the water bath and cool to room temperature, then refrigerate for at least 6 hours or overnight before slicing.
Notes
Use room-temperature ingredients and mix the eggs gently to avoid excess air. Keep the water bath below the rim of the springform pan. A soft wobble in the center is the cue to stop baking.