Ny Style Cheesecake Recipe

Preheat oven to 350°F (175°C). Prepare a 9-inch (23 cm) springform pan by lightly greasing the sides and bottom. Line the bottom with a round of parchment paper for easier release.

In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon kosher salt. Melt 6 tablespoons unsalted butter and pour over crumbs. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup to pack tightly. Bake crust for 8–10 minutes until set and fragrant. Remove from oven and set aside to cool while making filling. Reduce oven temperature to 325°F (160°C).

Lower oven temperature to 325°F (160°C) if not already set. Place a large shallow roasting pan in the oven (for a water bath) while you prepare the filling.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat 48 ounces room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl and beater as needed.

Add 1.5 cups granulated sugar and 2 tablespoons all-purpose flour to the cream cheese. Beat on low to combine, then increase to medium and mix until smooth, about 1–2 minutes. Scrape down sides.

Add eggs one at a time, mixing on low speed and scraping the bowl between additions. After the 5 whole eggs, add 1 egg yolk and mix until incorporated. Avoid overbeating; just mix until combined.

Add 1 cup sour cream, 1/2 cup heavy cream, 2 teaspoons vanilla extract, 1 tablespoon fresh lemon juice and 1/2 teaspoon kosher salt. Mix on low speed until smooth and homogeneous, scraping the bowl once. The batter should be thick but pourable.

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 large air bubbles.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering the bottom and at least 2–3 inches up the sides to prevent leaks. Place the foil-wrapped pan in the preheated roasting pan in the oven and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

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. Total time will vary with oven; begin checking at 50 minutes. Avoid opening the oven during baking.

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

Cover the cheesecake loosely with plastic wrap and refrigerate at least 8 hours or preferably overnight (12–24 hours) to fully set and develop flavor.

If using caramel sauce: warm 1 cup caramel sauce gently in a small saucepan or microwave until pourable. If you want salted caramel, stir in 1/2 teaspoon coarse sea salt to taste. Pour or spoon caramel over chilled cheesecake when ready to serve, allowing some to drip down the sides, or serve on the side.

If using strawberry sauce: warm 1 cup strawberry sauce (or prepare by simmering 10–12 ounces hulled strawberries with 1/3 cup sugar and 1 tablespoon lemon juice until thickened) then cool slightly. Spoon over slices or serve alongside. Garnish with fresh halved strawberries if desired.

To unmold and slice: run a thin knife around the inside edge of the springform pan to loosen. Release the ring and transfer the cheesecake to a serving plate if desired. For clean slices, dip a sharp knife in hot water, wipe dry, then slice; repeat wiping between cuts. Cut into 10 even slices.

Serve chilled with your choice of caramel or strawberry sauce. Leftovers keep tightly covered in the refrigerator for up to 5 days.