Ny Cheesecake Recipe

Preheat the 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 release.

Combine the graham cracker crumbs, granulated sugar, melted butter, and salt in a medium bowl. Mix until the 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 a flat glass to compact it.

Bake the crust for 8 minutes, then remove from the oven and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (163°C).

Bring all filling ingredients (cream cheese, sour cream, eggs, yolk) to room temperature for at least 1 hour before starting. This prevents lumps and overbeating.

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 creamy, about 2–3 minutes. Scrape down the bowl and paddle frequently.

Add the granulated sugar and salt and continue beating on medium-low until combined and smooth, about 1–2 minutes. Avoid incorporating too much air.

Add the sour cream, vanilla extract, and lemon zest (if using). Mix on low speed until uniform, about 30 seconds. Scrape down the bowl.

Sprinkle the flour over the mixture and mix briefly on low speed to incorporate.

With the mixer running on low, add eggs one at a time, mixing just until each is incorporated. After adding the yolk, stop mixing as soon as the batter is smooth. Do not overmix; keep speed low to minimize air incorporation.

Pour the filling onto the pre-baked crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, extending up the sides to prevent leaks. Place the wrapped pan into a large roasting pan and pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake in the preheated 325°F (163°C) oven until the edges are set but the center still jiggles slightly when shaken, about 55–70 minutes (oven times vary). Start checking at 50 minutes.

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

Remove the cheesecake from the oven and the water bath. Run a thin knife around the inside edge of the pan to loosen the cake (this prevents cracking as it cools). Let cool completely at room temperature for 1–2 hours, then refrigerate, still in the pan, for at least 6 hours or preferably overnight.

If using the sour cream topping, stir together the sour cream, powdered sugar, and vanilla extract until smooth.

Once the cheesecake has chilled and set, spread the topping evenly over the cold cheesecake. Return to the refrigerator for 15–30 minutes to set the topping.

Run a thin knife around the edge of the springform pan again, release the pan sides, and transfer the cheesecake to a serving plate. Garnish with fresh berries before serving.