Ny Style Cheesecake Recipe

Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the outside base and sides with a double layer of heavy-duty aluminum foil to prevent water from leaking in during the water bath. Lightly grease the inside of the pan.

In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until crumbs are evenly moistened and hold together when pressed.

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 glass. Aim for a compact, even layer.

Bake the crust for 8 minutes, then remove from oven and set aside to cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Room temperature ingredients

Ensure cream cheese, eggs, sour cream, and other refrigerated ingredients are at room temperature (about 60 minutes) to prevent lumps and overmixing.

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

With the mixer running on low, add the granulated sugar gradually and continue beating until incorporated and the mixture is smooth, about 1–2 minutes. Avoid whipping in too much air.

Add the sour cream, whole milk, vanilla extract, lemon zest (if using), flour, and salt. Mix on low speed until combined and smooth, scraping down the bowl as needed.

Add the eggs one at a time, mixing on low speed and just until each is incorporated. After adding the final whole egg, add the yolk and mix until just combined. Do not overmix; the batter should be smooth and slightly dense. Total mixing time after eggs should be 30–45 seconds per addition on low.

Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare a large roasting pan or baking dish to hold the springform pan for a water bath. Place the wrapped springform pan in the center of the roasting pan. Carefully pour very hot (not boiling) water into the roasting pan until it reaches about halfway up the outside of the springform pan (about 1 inch of water). Be careful not to splash water into the cheesecake.

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and lightly golden while the center still slightly jiggles when the pan is gently shaken. The temperature at the center should read about 150–155°F (65–68°C) if using an instant-read thermometer.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that cause cracking.

After one hour, remove the cheesecake from the water bath and peel away the foil. Place the springform pan on a wire rack and let cool to near room temperature, about 1–1.5 hours.

Once cooled, run a thin knife around the edge to loosen (optional) and then refrigerate the cheesecake, uncovered or loosely covered, for at least 8 hours or preferably overnight to fully set and develop flavor.

If using the sour cream topping, whisk together 1/2 cup sour cream, powdered sugar, and 1/2 tsp vanilla until smooth.

Spread the topping evenly over the chilled cheesecake. Return to refrigerator for 15–30 minutes to set before releasing the springform and serving.

When ready to serve, remove the outer ring of the springform pan. For clean slices, wipe a long knife between cuts with a warm, dry towel. Serve plain or with fruit compote, fresh berries, or chocolate drizzle if desired.