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Homemade New York Cheesecake photo

New York Cheesecake

Classic New York–style cheesecake with a graham cracker crust.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 11 hours 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 ccrushed graham crackers
  • 2 1/2 tablespoonslight brown sugar packed (granulated sugar may be substituted)
  • 1/2 cupunsalted butter melted
  • 32 ouncescream cheese use original, brick-style cream cheese; do NOT use lite or fat free products or anything labeled as whipped or spreadable
  • 2/3 cupgranulated sugar if you want a sweeter cheesecake, increase to 1 cup
  • 1 cupfull-fat sour cream plain full-fat Greek yogurt may be substituted; do NOT use lite or fat free Greek yogurt or sour cream
  • 1/4 cupheavy cream not half-and-half
  • 2 1/2 teaspoonlemon zest reduce to 1 to 1 1/2 teaspoons if you don’t want the lemon flavor as prominent
  • 1 tablespoonfreshly squeezed lemon juice
  • 1/2 teaspoonsalt or to taste
  • 1 teaspoonvanilla extract
  • 4 large eggs + 3 yolks from large eggs discard whites or save for another use
  • 2 1/2 tablespoonscornstarch 3 tablespoons all-purpose flour may be substituted but cornstarch is preferred

Equipment

  • 1 (9-inch) Springform Pan
  • 2 Large Bowls
  • 1food processor
  • 1Stand Mixer
  • 1 Large Pan
  • 1 Wire Rack

Method
 

Instructions
  1. Read the entire recipe once so you understand the sequence of steps. Preheat the oven to 350°F. Cut a circle of parchment to fit the base of a 9-inch springform pan, line the base, and spray the pan with cooking spray; set aside.
  2. In a large bowl combine 2 cups crushed graham crackers, 2 ½ tablespoons light brown sugar (packed), and ½ cup melted unsalted butter. Whisk until the mixture resembles wet sand.
  3. Press the crumb mixture firmly and evenly into the base of the prepared springform pan using your fingertips or the back of a spoon. Bake the crust at 350°F for 10 minutes. Remove the pan to a cooling rack and increase the oven temperature to 400°F.
  4. In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), add 32 ounces cream cheese and ⅔ cup granulated sugar. Beat on high for about 2 minutes, stopping to scrape down the bowl sides intermittently, until the mixture is smooth.
  5. Add 1 cup full-fat sour cream, ¼ cup heavy cream, 2 ½ teaspoons lemon zest, 1 tablespoon fresh lemon juice, ½ teaspoon salt, and 1 teaspoon vanilla extract. Beat about 1 minute to combine, then scrape down the bowl.
  6. Add 4 large eggs plus 3 additional large egg yolks. Beat just 30 seconds to incorporate—do not overmix or whip extra air into the batter.
  7. Add 2 ½ tablespoons cornstarch and beat for a few seconds until just incorporated. Scrape the bowl and smooth the batter.
  8. Pour the filling into the cooled crust and smooth the top with a spatula.
  9. Tightly wrap the outside and bottom of the springform pan with heavy-duty foil (wrap thoroughly so water cannot seep in).
  10. Place the wrapped springform pan into a larger roasting pan (use a wire rack inside the roasting pan if you have one). Slowly pour warm tap water into the larger pan until it reaches about 1 inch up the side of the springform pan.
  11. Place the pans in the oven and bake at 400°F for 10 minutes. Immediately reduce the oven temperature to 250°F and continue baking for 1 hour.
  12. When the baking time is complete, turn the oven off and leave the cheesecake undisturbed inside the oven (still in the water bath) with the oven door closed for 30 minutes.
  13. After 30 minutes, crack the oven door open a few inches and allow the cheesecake to rest in the oven (still in the water bath) for an additional 30 minutes.
  14. Remove the pans from the oven, take the springform pan out of the water bath, and unwrap the foil. Transfer the springform pan to a wire rack and let the cheesecake cool completely to room temperature.
  15. Once fully cooled, cover the top tightly with foil and refrigerate for at least 8 hours or overnight before serving.
  16. Store leftover cheesecake airtight in the refrigerator for up to 5–7 days or freeze for up to 3–4 months (slicing and wrapping individual slices before freezing makes serving easier).

Notes

Don’t shortcut the chilling time. This aids in completely setting the cheesecake which enhances the creaminess of it.