New York Cheesecake Recipe

Preheat oven to 350°F (175°C). Prepare a 9-inch (23 cm) springform pan by wrapping the outside bottom and sides with a double layer of heavy-duty aluminum foil to make the pan water-tight for a water bath.

Pulse graham crackers in a food processor until fine (or place in a zip-top bag and crush with a rolling pin). Transfer crumbs to a bowl and stir in 2 tablespoons granulated sugar and 1/4 teaspoon salt.

Add melted butter and mix until crumbs are evenly moistened and hold together when pressed. Press mixture firmly and evenly into the bottom (and optionally 1/2 inch up) of the prepared springform pan using the bottom of a measuring cup or a glass.

Bake crust 8-10 minutes until set and fragrant. Remove from oven and let cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Lower oven to 325°F (160°C) if not already set. Place a kettle on to boil water for the water bath.

Beat cream cheese

In a large mixing bowl or the 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 and beater frequently.

Add sugar and stabilizers

With mixer on low, add 1 cup granulated sugar and 2 tablespoons flour (or cornstarch) gradually, then increase to medium speed and beat until fully incorporated and silky, about 1 minute. Scrape bowl.

Incorporate dairy and flavor

Add 1 cup sour cream, 2 tablespoons whole milk, 2 teaspoons vanilla extract, and 1 tablespoon lemon juice. Mix on low-medium until smooth, scraping down sides as needed.

Add eggs

With mixer on low speed, add the 4 whole eggs one at a time, beating just until each is incorporated. Add the additional egg yolk and mix briefly. Avoid overbeating; the batter should be smooth and slightly thick but not aerated.

Stir in 1/4 teaspoon fine sea salt by hand with a rubber spatula and give one final gentle fold to ensure homogeneity. Pour batter over cooled crust and smooth the top with an offset spatula.

Place the filled springform pan inside a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath. This moderates oven temperature and prevents cracking.

Bake at 325°F (160°C) for 55–70 minutes. The center should still wobble slightly (about 3 inches) when gently shaken; edges should be set and lightly puffed. If the top is browning too quickly, tent loosely with foil after 30 minutes.

Turn off oven and crack the door slightly. Let cheesecake cool in the oven for 1 hour to reduce sudden temperature change that causes cracks.

Remove cheesecake from oven and water bath. Run a thin knife around the edge of the pan to loosen. Let cool to room temperature on a wire rack, then refrigerate, still in the pan, at least 8 hours or preferably overnight (12–24 hours) to fully set and develop flavor.

If using a sour cream topping: whisk 1/2 cup sour cream with 2 teaspoons powdered sugar and 1/4 teaspoon vanilla until smooth. Spread over chilled cheesecake evenly.

Chill the topped cheesecake another 30 minutes to set the topping. Remove sides of springform pan, transfer to a serving plate, and garnish with fresh berries if desired. Slice with a hot, clean knife (run under hot water and wipe dry between cuts) for neat slices.