Classic New York Cheesecake
Rich, dense, and ultra-creamy cheesecake on a buttery graham cracker crust, baked low and slow for a smooth, crack-free top. Plan ahead: it needs to chill overnight.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Total time
- 2 hrs
- Servings
- 12
- Difficulty
- Hard
Ingredients
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Instructions
Heat the oven to 350°F. Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil.
Stir together the graham crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan. Bake 10 minutes, then cool. Lower the oven to 325°F.
Beat the cream cheese on medium-low speed until completely smooth, about 2 minutes. Add the 1 1/4 cups sugar and flour and beat until combined, scraping the bowl.
Beat in the sour cream, vanilla, and lemon juice. Add the eggs one at a time on low speed, mixing just until each disappears. Avoid whipping in air.
Pour the filling over the crust. Set the springform pan in a larger roasting pan and pour hot water into the roasting pan to come about 1 inch up the sides.
Bake 70 to 80 minutes, until the edges are set and the center still jiggles slightly like gelatin when you nudge the pan.
Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Then run a thin knife around the edge and cool completely on a rack.
Cover and refrigerate at least 6 hours, preferably overnight, before slicing.
Tips and substitutions
- Room-temperature ingredients are key. Cold cream cheese makes a lumpy filling.
- For clean slices, dip a long knife in hot water and wipe it dry between cuts.
- The water bath and slow cool-down help prevent cracks. If one appears anyway, cover it with fruit topping.
- Keeps covered in the fridge up to 5 days, or freeze whole up to 2 months.
Nutrition (estimated)
| Calories | 480 |
|---|---|
| Protein | 8 g |
| Carbohydrates | 37 g |
| Fat | 34 g |
| Fiber | 0 g |
| Sodium | 330 mg |
Per serving, based on 12 servings. This is an estimate calculated from typical ingredients and will vary with the brands and amounts you use.
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