Ny Style Cheescake Recipe

Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the outside with a double layer of heavy-duty aluminum foil (to protect from water if using a water bath). Lightly grease the inner sides of the pan.

Place graham cracker crumbs, granulated sugar and salt in a medium bowl. Melt the butter and pour over the crumbs. Stir until mixture is evenly moistened and resembles wet sand.

Press the 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 or a flat glass to compact it.

Bake crust for 8-10 minutes until fragrant and set. Remove from oven and reduce oven temperature to 325°F (160°C). Let crust cool slightly while you prepare the filling.

Reduce oven to 325°F (160°C) if not already set. Place 40 oz (five 8-oz blocks) of full-fat cream cheese in a large mixing bowl. Let cream cheese sit at room temperature until very soft (30–60 minutes) or warm briefly in 15-second bursts in the microwave if needed—soft cheese prevents lumps.

Using a stand mixer with the paddle attachment or a hand mixer on low speed, beat the softened cream cheese until smooth and free of lumps, about 2 minutes. Scrape down the bowl and beater frequently.

Add 1 1/4 cups granulated sugar and 1/2 tsp fine salt. Beat on low speed until incorporated, then increase to medium speed and beat about 1 minute more, scraping down the bowl again.

Add sour cream (1 cup), whole milk (2 tbsp), vanilla extract (2 tsp), and lemon zest if using. Mix on low just until blended.

Add the eggs (4 whole) one at a time, mixing on low speed and scraping down the bowl after each addition. Then add the 2 egg yolks and mix until combined. Do not overbeat—stop when mixture is smooth and just homogeneous to avoid incorporating excess air.

Sprinkle the 2 tablespoons of all-purpose flour over the batter and mix on low speed just until combined. Final batter should be smooth and creamy.

Pour the filling onto the slightly cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles; for best results, run a small offset spatula around the edge to deflate any edge bubbles.

Prepare a water bath (bain-marie): place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour enough hot (not boiling) water into the roasting pan to come about 1 inch up the sides of the springform pan. The water bath helps the cheesecake bake evenly and prevents cracking.

Bake at 325°F (160°C) for 55–75 minutes. Start checking at 55 minutes: the edges should be set and lightly puffed, center will still jiggle slightly when the pan is gently shaken (about 1–2 inches of jiggle). Avoid overbaking to prevent cracks and dryness.

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 45 minutes to 1 hour to reduce temperature shock (this further prevents cracking).

After the initial oven-cooling, carefully remove the springform pan from the water bath. Remove the foil and place the cheesecake on a wire rack to cool to room temperature, about 1–2 hours.

Cover the cooled cheesecake loosely with plastic wrap and refrigerate at least 8 hours, preferably overnight (12–24 hours) for the best texture and flavor development.

If using the sour cream topping, combine 1 cup sour cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract in a small bowl. Whisk until smooth and taste to adjust sweetness.

When the cheesecake has chilled, remove from refrigerator and release the springform ring. Spread the sour cream topping evenly over the top of the cheesecake, smoothing with an offset spatula. Return to refrigerator for 30 minutes to set the topping.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Leftovers can be refrigerated, covered, up to 5 days or frozen for up to 1 month (wrap tightly).