New York Cheesecake Recipe

Desserts

1. 1

   Prepare crust

   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill the crust for 10-15 minutes to set.

2. 2

   Bake crust

   Bake the crust in the preheated oven for about 10 minutes, then remove and let cool on a rack while you prepare the filling.

3. 3

   Make filling

   In a large mixer or with a hand mixer, beat the cream cheese on medium speed until smooth and creamy. Add 1.5 cups of sugar gradually, beating until fully incorporated and fluffy. Beat in sour cream and vanilla extract until the mixture is smooth. Add eggs one at a time on low speed, mixing just until each is incorporated. Gently fold in lemon zest (if using) and heavy cream until the filling is homogeneous. Do not overmix.

4. 4

   Assemble and bake with water bath

   Pour the filling over the cooled crust. Wrap the outside of the springform pan with two layers of heavy-duty foil to seal and place the pan in a larger roasting pan. Fill the outer pan with hot water until it comes about halfway up the sides of the springform (water bath). Bake at 325°F (165°C) for 60-75 minutes, or until the center jiggles slightly when nudged.

5. 5

   Cool and chill

   Turn off the oven and crack the door; let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath, then let it cool to room temperature on a wire rack. Refrigerate at least 4 hours, preferably overnight, before serving. Run a knife around the edge before unmolding or slicing.