New York Style Cheesecake Recipe

Prepare pan

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

Combine the graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon salt in a bowl. Stir in the melted butter until evenly moistened and mixture holds together when pressed.

Press the crumb mixture into an even layer on the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan, using the bottom of a measuring cup for firm, even packing.

Bake the crust 8–10 minutes until set and fragrant. Remove from oven and let cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C).

Bring ingredients to room temperature: ensure the 32 oz cream cheese, 4 eggs and 1 cup sour cream are at room temperature for easier blending and a smoother filling.

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape the bowl as needed.

Add 1 cup granulated sugar and 1/4 teaspoon salt and beat on low until incorporated, about 1 minute. Increase speed to medium and beat just until smooth—do not overbeat.

Add the sour cream, 2 teaspoons vanilla extract and 1 teaspoon lemon zest (if using). Mix on low until combined.

Add the eggs one at a time, mixing briefly after each addition until just incorporated. Avoid whipping too much air into the batter—mix only until no streaks remain.

With mixer on low, fold in the 2 tablespoons flour just until blended. Scrape down the bowl and ensure a homogeneous, silky batter. Do not overmix.

Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula. Tap the pan gently on the counter a couple times to release any large air bubbles.

Prepare a water bath: wrap the outside of the springform pan tightly in two layers of heavy-duty foil (cover the bottom and sides up to the top) to prevent water from leaking in. Place the wrapped pan into a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken (it will continue to set while cooling). Avoid overbaking to prevent cracks.

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 the foil, and let cool completely on a wire rack for another hour. Then refrigerate, uncovered, for at least 6 hours or preferably overnight to fully set and develop flavor.

Run a thin knife around the edge of the pan before releasing the springform to avoid tearing. Remove the outer ring and transfer cheesecake to a serving plate. If you get small cracks, you can smooth them with a thin layer of sour cream or cover with compote.

Combine 2 cups mixed berries, 1/4 cup granulated sugar, 1 tablespoon lemon juice and 2 tablespoons water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook until the fruit starts to break down, about 5–7 minutes.

In a small bowl, stir 1 teaspoon cornstarch into 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering fruit and cook 1–2 more minutes until the compote thickens. Taste and adjust sweetness or lemon as needed.

Remove from heat and let cool to room temperature. The compote will thicken further as it cools. Spoon over slices of chilled cheesecake when serving.