Ny Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan sides only (not the bottom) with a little butter or nonstick spray. Line the outside of the pan with a double layer of heavy-duty foil, extending up the sides, to protect from water if using a water bath.

Combine crumbs and sugar in a medium bowl. Stir in melted butter until mixture resembles wet sand. If using the optional finely ground graham cracker, add it for a denser crust.

Press the crumb mixture firmly and evenly into the bottom (and about 1 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass. Aim for an even thickness.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C).

Bring the cream cheese to room temperature for at least 1 hour. Preheat the oven to 325°F (160°C) if you lowered it earlier. Place a rack in the lower third of the oven.

Mix cream cheese and sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a large 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 frequently to ensure even mixing. With the mixer running on low, add the granulated sugar and continue to beat until creamy, about 1–2 minutes more; avoid overbeating to limit incorporated air.

Add sour cream, eggs, and flavorings

Add the sour cream, vanilla extract, lemon zest (if using), flour, and kosher salt. Mix on low until incorporated. Add the whole eggs one at a time, mixing briefly after each addition just until combined. Add the egg yolks and mix until smooth. The total time beating after adding eggs should be minimal (just to combine) to prevent excess air.

Stop the mixer, scrape down the bowl and paddle thoroughly. Strain the batter through a fine mesh sieve into a large measuring cup or bowl to remove any remaining lumps and ensure a silky texture (optional but recommended).

Pour the filling onto the warm crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release large air bubbles.

Place the prepared springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the outside of the springform pan (water bath). The foil around the pan should keep water from seeping in.

Bake at 325°F (160°C) for 50–70 minutes. The center should still wobble slightly when you gently shake the pan; edges will be set and lightly puffed. Avoid baking until completely firm to prevent cracks.

Turn the oven off and crack the oven door. Let the cheesecake cool in the oven for 1 hour to slowly reduce temperature and minimize cracking.

After the hour, remove the cheesecake from the water bath and discard the foil. Run a thin knife around the inner edge of the springform to loosen the cake (optional; wait until fully chilled to remove the ring). Place the cheesecake on a wire rack and cool to room temperature for 1–2 hours.

Chill the cheesecake in the refrigerator, uncovered, for at least 8 hours or overnight to set fully and develop flavor.

For the optional sour cream topping: Whisk together 1/2 cup sour cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla until smooth. Spread evenly over the chilled cheesecake.

Chill the cheesecake an additional 30 minutes after topping to set the topping before serving.