Ny Style Cheesecake Recipe

Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, 2 tbsp granulated sugar and 1 tsp fine sea salt in a medium bowl. Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1/4–1/2 inch) of the prepared springform pan using the bottom of a measuring cup or glass. Refrigerate the crust while preparing the filling for 15 minutes to set.

Bake the crust in the preheated oven for 8–10 minutes until fragrant and slightly darkened. Remove from oven and reduce oven temperature to 300°F (150°C). Let crust cool while you make the filling.

Reduce oven temperature to 300°F (150°C) if not already set. Arrange a rack in the lower third of the oven. Prepare a large roasting pan for a water bath (see step later).

Prepare cream cheese

Place the room-temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric hand mixer). Beat on low-medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl and paddle frequently.

Add sugar and flour

With the mixer on low speed, add the 1.5 cups granulated sugar gradually and beat until combined and smooth, about 1–2 minutes. Add the 2 tablespoons flour and 1 teaspoon fine sea salt and mix briefly to incorporate.

Add dairy

Add the 1 cup sour cream and 2 teaspoons vanilla. Beat on low speed until combined, then scrape the bowl. This helps maintain a dense, smooth texture.

Incorporate eggs

Ensure eggs and yolk are at room temperature. Add eggs one at a time on low speed, mixing just until each is incorporated—do not overbeat. After the last egg, mix only until smooth, about 20–30 seconds. Finish by folding in the lemon zest (if using) by hand.

Strain the batter through a fine-mesh sieve into a large measuring cup or bowl to remove any remaining lumps and to ensure an ultra-smooth filling. Pour the batter into the prepared, cooled crust and smooth the top with an offset spatula.

Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering the sides and bottom (to keep water out). Place the wrapped pan into the prepared roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan, creating a water bath (bain-marie).

Bake at 300°F (150°C) for 55–70 minutes. The center should be slightly wobbly when the pan is gently shaken; edges should be set and faintly puffed. Avoid overbaking — a small jiggle is desired for a creamy interior.

Turn off the oven and crack the oven door. Let the cheesecake cool inside the oven for 1 hour to minimize cracking. After 1 hour, remove the cheesecake from the water bath and unwrap the foil. Cool the cake completely at room temperature on a wire rack for another hour.

If using the sour cream topping: whisk 1 cup sour cream with 2 tbsp powdered sugar and 1/2 tsp vanilla until smooth. Spread the topping evenly over the cooled cheesecake. Return to the oven (turned off) with the door ajar and let sit 10 minutes to set the topping, or chill directly.

Cover the cheesecake loosely with plastic wrap and refrigerate at least 12 hours, preferably 24 hours, before removing from the springform pan and slicing. Long chill time yields the best texture and flavor.

If you did not apply the topping before chilling, combine 1 cup sour cream, 2 tbsp powdered sugar and 1/2 tsp vanilla. Spread over the chilled cheesecake and refrigerate 30 minutes to set before slicing.

To serve, run a thin-bladed knife under hot water, dry it, then slice through the chilled cheesecake with a single smooth stroke. Wipe the knife clean and reheat between slices for clean edges.

Store leftovers tightly covered in the refrigerator for up to 5 days, or freeze individual slices for up to 1 month.