Classic New York Cheesecake
A rich and creamy Classic New York Cheesecake that melts in your mouth, perfect for any occasion.
Equipment
- 9 or 10-in (23 to 25-cm) springform pan
- 18-in (46-cm) heavy-duty aluminum foil
- electric mixer
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs from 12 whole crackers
- 5 tablespoons unsalted butter melted
- 2 tablespoons sugar
- 0.125 teaspoons salt
For the Filling
- 32 oz cream cheese at room temperature
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon packed lemon zest from 1 lemon
- 2 teaspoons fresh lemon juice from 1 lemon
- 0.25 teaspoon salt
- 6 large eggs
- 0.5 cups sour cream
Instructions
For the Crust
- Preheat the oven to 375°F (190°C) and wrap the springform pan with heavy-duty aluminum foil.
- Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press into the prepared pan. Bake for 10 minutes.
- Reduce oven temperature to 325°F (165°C). Set a kettle of water to boil.
- In an electric mixer, beat cream cheese, sugar, and flour on medium speed until smooth. Add vanilla, lemon zest, lemon juice, and salt; beat on low until combined. Add eggs one at a time, mixing on low each time. Mix in sour cream.
- Place the cheesecake pan in a roasting pan. Pour boiling water into the roasting pan up to 1 inch. Bake for 1 hour and 30 to 45 minutes. Cool in the water bath for 45 minutes.
- Remove the springform pan from the water. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Remove sides of the springform pan and serve with berry sauce, if desired.
Notes
The cheesecake can be stored in the fridge for two days or frozen for up to 3 months. Use heavy-duty foil to prevent leaking.
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 39gProtein: 7gFat: 31gSaturated Fat: 19gCholesterol: 135mgSodium: 310mgPotassium: 190mgSugar: 29gVitamin A: 900IUCalcium: 80mgIron: 1mg
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