New York Cheesecake Recipe

Prepare pan and crumbs

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan. Wrap the outside bottom and lower sides of the pan with a double layer of aluminum foil to prevent water from leaking in during the water bath.

Combine graham cracker crumbs, granulated sugar, and fine salt in a medium bowl. Melt the butter and pour over crumbs; stir until evenly moistened and mixture holds together when pressed.

Press the crumb mixture 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 flat glass to compact the crust. Bake crust for 8 minutes until set and slightly darker. Remove from oven and reduce oven temperature to 325°F (160°C). Let crust cool slightly while preparing filling.

Beat cream cheese

Lower oven to 325°F (160°C) if not already. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and handheld mixer), beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2 to 3 minutes. Scrape down the bowl and paddle frequently to ensure even mixing.

Add sugar and dry

With the mixer on low, add the granulated sugar gradually and mix until incorporated and the texture is silky, about 1 to 2 minutes. Add the all-purpose flour and fine salt and mix briefly to combine.

Incorporate dairy and eggs

Add the sour cream and heavy cream and mix on low speed until smooth. Temper the eggs by whisking them lightly in a small bowl, then add the eggs and extra yolk one at a time, mixing on low speed just until blended — avoid whipping air into the batter. Scrape sides and bottom of the bowl frequently. Mix in the vanilla extract last on low speed until just combined.

Pour the filling over the slightly cooled crust in the springform pan and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare water bath

Place the wrapped springform pan inside a large roasting pan or baking dish. Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan — this creates a gentle steam environment to prevent cracking.

Bake gently

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still wobbles slightly when the pan is gently shaken (the center will continue to set as it cools). Avoid overbaking to keep the cheesecake creamy.

Cool gradually

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. After 1 hour, remove the cheesecake from the water bath, discard the foil, and place it on a wire rack to cool to room temperature for another 1 to 2 hours.

Cover the cooled cheesecake with plastic wrap (do not press wrap onto the top) or place in an airtight container and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavor.

For a simple sour cream topping: whisk together 1/2 cup sour cream, 1 tablespoon powdered sugar, and 1/4 teaspoon vanilla extract until smooth. Spread the topping over the chilled cheesecake, then return to refrigerator for 15–30 minutes before serving.

Alternatively, warm chocolate, caramel, raspberry, or strawberry sauce and drizzle over individual slices just before serving. If dressing like a peanut butter pie (extra charge in menu), spread 1/2 to 3/4 cup smooth peanut butter lightly over the top or pipe a peanut butter whipped cream, then chill briefly before serving.

To serve: run a thin knife around the edge of the springform pan, release the ring, transfer cheesecake to a serving plate, slice with a hot, dry knife (wipe knife between cuts) and serve chilled.