Cheese Cake (n.y.style) Recipe

Prepare pan and oven

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper for easier removal.

Combine graham cracker crumbs, granulated sugar, and a pinch of salt in a medium bowl. Pour in the melted butter and mix with a fork until the mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact. Bake the crust for 8–10 minutes until set and slightly golden. Remove from oven and set aside to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Make sure the cream cheese is at room temperature to avoid lumps. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and free of lumps, scraping down the bowl as needed (about 2–3 minutes).

Add the granulated sugar and fine salt and continue to beat on medium speed until light and slightly fluffy, about 2 minutes.

Add the sour cream, heavy cream, vanilla extract, and lemon juice and mix on low speed just until combined. Stop and scrape the bowl.

With the mixer on low, add the eggs one at a time, mixing until each is incorporated before adding the next. Do not overbeat—mix only until combined. After eggs are incorporated, add the flour and mix briefly to incorporate and thicken the batter slightly.

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

Place the springform pan on a baking sheet. Bake at 325°F (160°C) for 50–65 minutes. The center should still have a slight jiggle (about 1 inch) when you gently shake the pan; edges will be set and may be lightly browned. Avoid overbaking to prevent cracking.

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce the chance of cracking.

Remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan (this helps prevent cracks as it cools). Let it cool to room temperature on a wire rack, then cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

If using the sour cream topping: whisk together 1/2 cup sour cream, 1 tablespoon powdered sugar, and 1/2 teaspoon vanilla until smooth. Spread over chilled cheesecake, then return to the refrigerator for 15–30 minutes to set.

Just before serving, top with fresh berries if desired. Release the springform and transfer the cheesecake to a serving plate. Slice with a hot, dry knife (wipe between cuts) for clean slices.