New York Cheesecake Recipe

Prepare pan and crumb mixture

Preheat oven to 350°F (175°C). Lightly butter the bottom and sides of a 9-inch springform pan. In a medium bowl combine graham cracker crumbs, 2 tbsp granulated sugar, melted butter, and salt until evenly moistened; mixture should hold together when pressed.

Form and bake crust

Press crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup. Bake on the middle rack for 8-10 minutes until set and fragrant. Remove from oven and reduce oven temperature to 325°F (160°C). Let crust cool while preparing filling.

Bring ingredients to room temperature

Ensure cream cheese, sour cream, heavy cream, eggs and yolk are at room temperature (about 60 minutes out). This prevents lumps and overmixing.

Beat cream cheese and sugar

Lower oven to 325°F (160°C) if not already. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2-3 minutes. Scrape down the bowl.

Incorporate sugar and flour

Add 1 cup granulated sugar and the 2 tbsp flour. Beat on medium-low until combined, about 1 minute, scraping the bowl once. Avoid high speed to limit air incorporation.

Add dairy and flavor

With mixer on low speed, add sour cream and heavy cream in two additions, mixing just until combined and smooth. Scrape the bowl. Add vanilla extract and lemon zest and mix briefly.

Add eggs gently

Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Add the extra egg yolk last and beat just until incorporated. The batter should be smooth, satiny and slightly pourable—do not overmix or whip too much air into the batter.

Assemble in pan

Pour the filling onto the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles. Wipe any batter from the rim so the springform can seal later.

Prepare water bath

Wrap the outside bottom and about 2 inches up the sides of the springform pan in 2-3 layers of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped springform pan inside a large roasting pan. Pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform (about 1 to 1.5 inches).

Bake slowly

Carefully transfer the roasting pan to the oven and bake at 325°F (160°C) for 55-70 minutes. The center should still have a slight wobble (like jello) when gently shaken; edges will be set and slightly puffed. Avoid overbaking to keep a satiny texture.

Cool gradually

Turn off the oven and crack the door open about 1-2 inches. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After an hour, remove the roasting pan from the oven and lift the springform out of the water bath. Remove foil and place cheesecake on a wire rack to cool to room temperature (1-2 hours).

Chill

Once at room temperature, cover loosely with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to fully set and develop flavor.

Prepare topping

About 15 minutes before serving, in a small bowl whisk together 1 cup sour cream, 2 tbsp powdered sugar and 1 tsp vanilla until smooth and slightly thickened.

Apply topping and serve

Remove chilled cheesecake from the springform pan and transfer to a serving plate. Spread the sour cream topping evenly over the cheesecake if using. For clean slices, chill for 15 minutes after topping. Run a sharp knife under hot water, dry it, and slice; wipe between cuts. Serve chilled.

Notes: If you observe small cracks, they are normal; they can be covered with the sour cream topping or fresh fruit. For best texture, avoid incorporating excess air by mixing on low speed and using room-temperature ingredients. Leftover cheesecake will keep refrigerated for 4-5 days or can be frozen (well wrapped) for up to 1 month.