This iconic New York cheesecake is the ultimate indulgence with its dense, creamy filling perfectly balanced by a buttery graham cracker crust and tangy sour cream topping. Baked to creamy perfection with a slight wobble in the center, this restaurant-quality dessert will impress even the most discerning palate. A timeless classic that captures the essence of New York's most beloved dessert.
⏱️240 min
📊Medium
👥12 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
250 ggraham cracker crumbs
100 gunsalted butter
900 gcream cheese
200 ggranulated sugar
240 mlsour cream
4 pieceslarge eggs
10 mlvanilla extract
15 mllemon juice
2 gsalt
Instructions
1PREPARE THE SPRINGFORM PAN: Preheat your oven to 175°C (350°F) and position the rack to the middle position. Wrap the outside of a 23-centimeter springform pan completely with heavy-duty aluminum foil, ensuring the foil covers the bottom and sides to prevent water from seeping in during the water bath. This step is crucial for preventing a soggy crust and ensuring even baking throughout the cheesecake.
2CREATE THE CRUST: In a medium bowl, combine 250g graham cracker crumbs with 100g melted unsalted butter and mix until the texture resembles wet sand with all crumbs evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer approximately 1.25 centimeters thick. Use the bottom of a measuring cup to compact the crust thoroughly, ensuring no gaps remain, and bake for 8-10 minutes until lightly golden and fragrant before removing from the oven.
3PREPARE THE CHEESECAKE FILLING: Allow 900g of cream cheese to sit at room temperature for 30 minutes until completely softened and pliable. Using an electric mixer on low speed, beat the softened cream cheese for 2-3 minutes until creamy and smooth, scraping down the bowl frequently to ensure no lumps remain. Gradually add 200g granulated sugar and continue beating for another 2-3 minutes until the mixture is pale and fluffy, being careful not to overbeat as this can incorporate too much air and cause cracks.
4INCORPORATE WET INGREDIENTS: Add 4 large eggs to the cream cheese mixture one at a time, beating on low speed for about 20 seconds after each addition until just combined, then scraping down the bowl to ensure even incorporation. In a small bowl, whisk together 240ml sour cream, 10ml vanilla extract, 15ml fresh lemon juice, and 2g salt, then add this mixture to the batter and fold gently by hand with a rubber spatula for 15-20 strokes until just combined. The batter should be smooth, homogeneous, and free of lumps; do not overmix at this stage.
5BAKE IN A WATER BATH: Pour the filling into the cooled crust and smooth the top with a spatula. Place the foil-wrapped springform pan into a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, which insulates the cheesecake and prevents cracks from forming. Bake at 175°C (350°F) for 70-75 minutes until the edges are set but the center still has a slight wobble about 5 centimeters in diameter when gently shaken—this indicates perfect doneness and ensures a creamy center.
6COOL GRADUALLY: Turn off the oven and crack the door open about 5 centimeters, then let the cheesecake sit in the warm oven for 1 hour to cool gradually. This slow cooling process prevents thermal shock and dramatically reduces the likelihood of cracks forming on the surface. Remove the cheesecake from the oven and water bath, then let it cool at room temperature for another hour before refrigerating for at least 8 hours or preferably overnight, which allows the flavors to develop fully and the texture to become perfectly creamy and dense.