Dessert: United States – Mid-Atlantic United States (New York) – New York Cheesecake

Serving Size: 12

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 8 hrs

Total 8 hrs 45 min

Ingredients

- 1 1/2 cups (150 g) graham cracker crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp (25 g) granulated sugar
- Pinch of salt
- 32 oz (908 g) cream cheese, room temperature
- 1 1/4 cups (250 g) granulated sugar
- 2 tbsp (16 g) all-purpose flour
- 1/2 tsp (3 g) fine sea salt
- 4 large eggs, approx. 200 g total (use room temperature)
- 2/3 cup (160 ml) heavy cream
- 1 tbsp (15 ml) fresh lemon juice
- 2 tsp (10 ml) pure vanilla extract
- Topping:
  - 1 cup (240 ml) sour cream
  - 2 tbsp (25 g) granulated sugar
  - 1 tsp (5 ml) vanilla extract

Instructions

Short Description:
A rich, dense, and velvety baked cheesecake made with cream cheese, heavy cream, eggs, and a buttery graham cracker crust. Finished with a smooth sour cream topping and chilled until firm for classic New York texture.

Regional Notes:
This New York version emphasizes cream cheese and heavy cream for a dense, creamy body and uses a graham cracker crust; it is baked (not chilled-only) and chilled to set, producing the characteristic dense, smooth texture distinct from lighter, no-bake cheesecakes. The recipe uses a water bath and a sour cream topping to minimize cracks and produce a glossy, creamy finish typical of New York-style cheesecake.

1. Preheat and prepare pan: Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch (23 cm) springform pan tightly in two layers of heavy-duty foil (to prevent water seeping in during the water bath).
2. Make crust: In a medium bowl, combine graham cracker crumbs, melted butter, 2 tbsp sugar, and a pinch of salt until evenly moistened. Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1/2 inch/1.3 cm) of the prepared springform pan.
3. Bake crust: Bake the crust 8–10 minutes until set and fragrant. Remove from oven and reduce oven temperature to 325°F (163°C). Keep oven on.
4. Prepare filling — beat base: In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes.
5. Add sugar and dry stabilizer: With the mixer running on low, add 1 1/4 cups sugar, then 2 tbsp flour and 1/2 tsp salt; mix until just incorporated and smooth, scraping the bowl as needed.
6. Incorporate eggs: Add the eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not overbeat; stop as soon as the yolk is incorporated and the batter is smooth.
7. Finish batter: Mix in heavy cream, lemon juice, and 2 tsp vanilla on low speed just until smooth and homogenous. The batter should be dense but pourable; avoid whipping air into it.
8. Assemble for baking: Pour the filling into the pre-baked crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.
9. Prepare water bath and bake: Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan. Transfer to the oven and bake at 325°F (163°C) for 55–70 minutes, or until the edges are set and the center still has a slight, gentle jiggle (about 1–2 inches/2.5–5 cm).
10. Add sour cream topping: While the cheesecake bakes, whisk together 1 cup sour cream, 2 tbsp sugar, and 1 tsp vanilla. When the cheesecake is done, remove the roasting pan from the oven and carefully lift the springform pan out of the water bath. Drain any water on the foil. Spread the sour cream topping evenly over the warm cheesecake.
11. Short bake to set topping: Return the cheesecake (without the water bath) to the oven and bake at 325°F (163°C) for an additional 8–10 minutes to set the topping.
12. 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 cracking. After 1 hour, remove from the oven and run a thin knife around the edge of the pan to loosen.
13. Chill: Remove the foil and place the cheesecake on a wire rack to cool to room temperature, then refrigerate uncovered for at least 8 hours or overnight (preferable) to fully set and develop flavor.
14. Serve: Release and remove the springform ring. Slice with a hot, dry knife (wipe between cuts) into 12 slices. Serve plain or with fresh berries, berry compote, or a drizzle of chocolate, as desired.