New York Style Cheesecake Recipe

Prepare pan and crust

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan. Wrap the outside of the pan in a double layer of heavy-duty aluminum foil, extending up the sides by several inches (this prevents water from seeping in during the water bath).

Combine 1 1/2 cups graham cracker crumbs and 2 tsp sugar in a medium bowl. Melt 6 tbs unsalted butter and pour over crumbs. Add 1 tsp fine salt and stir until mixture resembles wet sand and holds together when pressed.

Press crumbs evenly into the bottom (and optionally 1/2" up the sides) of the prepared springform pan using the bottom of a measuring cup or glass. Bake crust for 8–10 minutes until set and slightly fragrant. Remove from oven and reduce oven temperature to 325°F (160°C). Let crust cool while making filling.

Bring ingredients to room temperature

Ensure all filling ingredients (cream cheese, eggs, sour cream, milk) are at room temperature — this allows for a smooth, lump-free batter and reduces mixing time.

Beat cream cheese and sugar

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, place 36 oz room-temperature cream cheese and 1 3/4 cups granulated sugar. Beat on medium-low speed until very smooth and creamy, about 2–3 minutes, scraping down the bowl and paddle as needed. Do not overbeat or incorporate too much air.

Add sour cream and dry ingredients

Add 1 cup room-temperature sour cream, 2 tbs all-purpose flour, 2 tbs whole milk, 2 tsp vanilla extract, and 1 tsp lemon zest (if using). Beat on low speed until incorporated and smooth, about 20–30 seconds, scraping the bowl once.

Incorporate eggs

With the mixer on low, add 4 room-temperature whole eggs one at a time, mixing until each egg is just incorporated before adding the next. Then add 1 additional egg yolk and mix until combined. Total mixing time after adding eggs should be brief — just until homogeneous to avoid adding air.

Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release large air bubbles. Place the springform pan into a large roasting pan or baking dish to prepare for a water bath.

Prepare the water bath

Boil enough water to have hot water ready. Carefully place the wrapped springform pan into the center of the roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (approximately 1 to 1.5 inches deep).

Bake

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken (the center should move like jello). Avoid overbaking to prevent cracks.

Cool gradually

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to cool gradually and minimize cracking. After 1 hour, remove the pan from the water bath and unwrap the foil. Place the cheesecake on a wire rack and let cool to room temperature, about 1–2 hours more.

Chill

Once the cheesecake is at room temperature, refrigerate it (uncovered or lightly covered) for at least 8 hours, preferably overnight. This firms the texture and improves flavor.

Optional sour cream topping

If using the topping, whisk together 1/2 cup sour cream and 1 tbs powdered sugar until smooth. Spread the topping over the chilled cheesecake and return to the refrigerator for 15–30 minutes to set.

Serve

Run a thin knife around the edge of the springform to loosen before unclipping the band. Transfer to a serving plate. Top slices with fresh berries or berry compote as desired. Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices.