New York Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil up the sides to prevent water from seeping in during the water bath.

Mix crumbs and sugar: In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon salt.

Add butter: Pour in 6 tablespoons melted unsalted butter and stir until the mixture is evenly moistened and holds together when pressed.

Form crust: 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 to compact it.

Bake crust: Bake in the preheated oven for 10 minutes. Remove and set aside to cool while you make the filling. Keep oven on.

Lower mixer speed: Place 32 oz room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Beat on low speed just until smooth, about 30–45 seconds, scraping the bowl often to avoid overmixing.

Add sugar and sour cream: Add 1 cup granulated sugar and 1/2 cup sour cream and continue beating on low-medium speed until smooth and fully incorporated, about 1 minute. Scrape the bowl.

Add vanilla and flour: Mix in 2 teaspoons vanilla extract and 2 tablespoons all-purpose flour until combined.

Add eggs: Add the eggs one at a time (4 large eggs), mixing on low speed and just until combined after each addition. Then add 1 egg yolk and mix until incorporated. Do not overbeat—avoid adding too much air.

Finish and strain: Stir in 1 teaspoon lemon juice if using. For an ultra-smooth texture, pass the batter through a fine-mesh sieve into a clean bowl to remove any lumps and air pockets.

Assemble for baking: Pour the batter into the cooled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.

Prepare water bath: Place the wrapped springform pan into a large roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan (about 1–2 inches).

Bake: Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Rotate the roasting pan halfway through baking if your oven has hot spots.

Cool gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After an hour, remove the cheesecake from the water bath and remove the foil. Run a thin knife around the interior edge of the pan to loosen the cake from the sides to prevent sticking as it cools.

Chill: Refrigerate the cheesecake, still in the springform pan, for at least 6 hours or preferably overnight (8–12 hours) until fully set.

Freezing/softening ice cream: If the vanilla ice cream is very hard, set it out for 5–10 minutes to soften slightly for easier scooping. Alternatively, scoop 2 cups of ice cream into a chilled bowl and return to freezer until ready to plate if you prefer firm scoops.

Prepare raspberries: Rinse 2 cups fresh raspberries gently and drain on paper towels. If you like a sauce, warm 1/2 cup raspberry sauce (or homemade raspberry coulis) in a small saucepan over low heat for a minute; keep warm or cool depending on desired serving temperature.

Release cheesecake: Remove the chilled cheesecake from the refrigerator. Release and remove the springform ring and transfer the cheesecake to a serving plate if desired.

Plate: Cut the cheesecake into 10–12 slices. Place a slice on each dessert plate. Add a generous tablespoon of warmed or room-temperature raspberry sauce over or beside the slice. Top or accompany with a scoop (about 1/4–1/3 cup) of vanilla ice cream per plate and scatter fresh raspberries around the slice. Optionally dust with 1 teaspoon powdered sugar and garnish with mint leaves.

Serve immediately: Serve plates right away so the ice cream remains cold while the cheesecake is creamy. Leftover cheesecake can be stored covered in the refrigerator for up to 4 days; keep ice cream separate in the freezer.