New York Cheesecake Recipe

Prep pan

Preheat oven to 350°F (175°C). Wrap the outside bottom and sides of a 9-inch springform pan with two layers of heavy-duty foil to prevent water from seeping in during the water bath.

Combine 1 3/4 cups graham cracker crumbs, 2 tablespoons granulated sugar, 1/4 teaspoon fine salt, and 6 tablespoons melted unsalted butter in a medium bowl. Stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and optionally 1/2-inch up the sides) of the prepared 9-inch springform pan using the bottom of a measuring cup or a flat glass to compact the crust.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing filling. Keep the oven on at 350°F (175°C).

Reduce oven temperature to 325°F (160°C). Place a large shallow roasting pan in the oven (for the water bath) while it heats so it’s hot when you add water.

Beat cream cheese

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the 32 oz room-temperature cream cheese on medium-low speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl and paddle as needed.

With the mixer on low, add 1 cup granulated sugar gradually and continue beating until combined and smooth, about 1 minute. Scrape down the bowl.

Mix in 1 cup room-temperature sour cream until smooth. Add 1 large egg at a time, mixing on low speed and scraping down the bowl after each addition; then add the extra yolk. Mix just until incorporated—do not overbeat to minimize air in the batter.

Add 2 tablespoons all-purpose flour, 1/2 teaspoon fine salt, and 2 teaspoons vanilla extract. Mix on low until combined and smooth, scraping the bowl so there are no streaks of cream cheese or flour.

Pour the filling over the cooled crust in the springform pan and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Prepare water bath and bake

Place the foil-wrapped springform pan into the hot roasting pan in the oven. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan (about 1–1.5 inches). Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking.

After 1 hour, remove the cheesecake from the water bath. Run a thin knife around the edge of the pan to loosen the cake from the sides (this prevents cracking as it cools). Cool completely on a wire rack for about 2 hours, then refrigerate, uncovered, for at least 8 hours or preferably overnight.

Make whipped cream

Chill a medium mixing bowl and beaters in the freezer for 10 minutes. Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overwhip.

Remove cheesecake from the springform pan and transfer to a serving plate. Spoon or pipe the whipped cream over the top of the cheesecake in an even layer or decorative swirls. Optionally chill for 15–30 minutes before serving to set the whipped cream.