American · Free recipe
New York Cheesecake
Dense, tangy, and tall, this cheesecake bakes low and slow in a water bath so the edges stay creamy and the top stays uncracked. Sour cream and a touch of lemon zest keep the rich cream cheese filling bright, while a pressed graham crust gives each wedge a crisp base.
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Serves
- 12
- Level
- Hard
Method
-
Heat the oven to 350F. Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil, mix the crumbs, butter, and 2 tbsp sugar, and press the mixture firmly into the bottom of the pan.
-
Bake the crust for 10 minutes until fragrant, then lower the oven to 325F and put a kettle of water on to boil.
-
Beat the cream cheese on medium-low for 2 minutes until completely smooth, scraping the bowl and paddle twice, then beat in the remaining sugar, flour, and salt.
-
Add the sour cream, vanilla, and lemon zest, then the eggs and yolk one at a time on low speed, mixing only until each disappears to avoid whipping in air.
-
Pour the filling over the crust, set the springform in a roasting pan, and pour boiling water into the roasting pan until it comes 1 inch up the sides.
-
Bake for 75 to 80 minutes, until the outer 2 inches are set and the center jiggles slightly as a whole, then turn off the oven, prop the door open, and leave the cake inside for 1 hour.
-
Run a knife around the edge, cool to room temperature, and refrigerate for at least 8 hours before unmolding and slicing with a hot, dry knife.
Zest note from the test kitchen
Pull the cream cheese out of the fridge a full 3 hours ahead; cold lumps never beat smooth, and chasing them is what adds the air that cracks the top.
