New York Cheese Cake Recipe

Prepare pan and combine crumbs

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Wrap the outside of the pan base with a double layer of heavy-duty aluminum foil (to protect from water if using a water bath). In a medium bowl, combine graham cracker crumbs, granulated sugar and fine salt. Pour melted butter over crumbs and stir until mixture resembles wet sand and holds together when pressed.

Press and bake crust

Press crumb mixture evenly into the bottom and about 1 inch up the sides of the prepared springform pan using the back of a measuring cup or glass. Bake crust for 8-10 minutes until set and golden. Remove from oven and reduce oven temperature to 325°F (165°C). Let crust cool while you make the filling.

Soften and beat cream cheese

Reduce oven temperature to 325°F (165°C) if you haven't already. In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and hand mixer), beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2-3 minutes. Scrape down the bowl and paddle as needed.

Add sugars and sour cream

With the mixer on low speed, add the granulated sugar and light brown sugar and beat until incorporated and smooth, about 1-2 minutes. Add the sour cream, whole milk, and vanilla extract and mix on low until smooth, scraping the bowl once or twice.

Incorporate eggs

Reduce mixer speed to low. Add eggs one at a time, beating just until each is incorporated—do not overbeat. Add the extra yolk and mix until combined. Overmixing will incorporate too much air and can cause cracks.

Finish filling and pour

Sift in the all-purpose flour and fine salt and mix on low until just combined and smooth. Give the batter a final gentle stir with a spatula to ensure no lumps remain. Pour the filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air pockets.

Bake in a water bath (recommended)

Place the wrapped springform pan into a larger roasting pan. Pour hot (not boiling) water into the roasting pan so that it comes about halfway up the side of the springform pan. Carefully transfer to the oven and bake at 325°F (165°C) for 55-70 minutes. The center should still wobble slightly when shaken; the edges will be set and lightly puffed.

Alternative dry bake

If you prefer not to use a water bath, bake the cheesecake directly on a middle rack on a baking sheet for the same time (55-70 minutes). To help prevent cracks, keep oven door closed and avoid rapid temperature changes.

Cool gradually

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After an hour, remove the cheesecake from the water bath and unwrap foil if used. Run a thin knife around the edge to loosen from the pan (this helps prevent cracks as it cools). Cool to room temperature on a wire rack, about 1-2 hours.

Chill

Cover the cooled cheesecake tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, to fully set and develop flavor.

Prepare topping

If using the sour cream topping, whisk together 1/2 cup sour cream with 1 tablespoon powdered sugar and 1 teaspoon lemon zest until smooth. Spread evenly over chilled cheesecake or dollop on individual slices. Arrange fresh berries on top or serve on the side.

Serve

Release the springform ring and transfer cheesecake to a serving plate. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Keeps well refrigerated for up to 4-5 days.