New York Style Cheesecake Recipe

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, 2 tablespoons granulated sugar, melted butter and 1/4 teaspoon salt in a medium bowl. Stir until 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 of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact the crust.

Bake crust for 10 minutes until set. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (163°C).

Bring all filling ingredients (cream cheese, sugar, sour cream, heavy cream, eggs, egg yolk, vanilla, lemon juice, flour and 1/4 teaspoon salt) to room temperature before starting — this ensures a smooth batter and prevents overmixing.

Beat cream cheese

Place the room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Beat on medium-low speed until smooth and free of lumps, about 2–3 minutes, scraping the sides and bottom frequently.

Add sugar

Add 1 cup granulated sugar and continue beating on medium-low until sugar is incorporated and mixture is creamy, about 1–2 minutes. Scrape bowl.

Incorporate wet ingredients

Add sour cream and heavy cream and beat on low just until combined. Add eggs and yolk one at a time, mixing on low speed after each addition until just incorporated — do not overbeat to avoid adding excess air.

Finish batter

Add vanilla extract, lemon juice, flour and 1/4 teaspoon salt. Mix on low speed until smooth and homogeneous, scraping the bowl as needed. Total mixing time after eggs should be limited to keep batter smooth and not airy.

Pour the filling into the cooled crust. Run a small spatula through the batter in a figure-eight pattern to remove any large air pockets. Gently tap the pan on the counter to settle the batter.

Prepare water bath

Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake

Bake at 325°F (163°C) for 55–70 minutes. The center should still have a slight jiggle (about 2 inches) when gently shaken — the edges will be set and slightly puffed. Avoid overbaking to prevent cracks.

Cool gradually

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce temperature shock and minimize cracking.

Remove the cheesecake from the water bath, unwrap foil, and cool completely on a wire rack for 1–2 hours more. Once at room temperature, chill uncovered in the refrigerator for at least 8 hours or overnight (best for texture and flavor).

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

Top with fresh berries just before serving, if desired.