New York Cheesecake
A tall, dense, ultra-creamy baked cheesecake made with both cream cheese and sour cream, baked gently in a water bath to prevent cracking.
VegetarianDessert
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups graham cracker crumbs
- 6 tbsp butter, melted
- 900g (four 8oz blocks) cream cheese, at room temperature
- 1 1/4 cups sugar
- 1/4 cup all-purpose flour
- 4 eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Steps
- Mix the graham cracker crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes, then let cool. Wrap the outside of the pan tightly in foil.
- Beat the room-temperature cream cheese until smooth (avoid overbeating, which incorporates too much air). Add the sugar and flour and beat just until combined.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated.
- Mix in the sour cream, vanilla, and lemon juice on low speed until smooth.
- Pour the batter over the cooled crust. Place the springform pan in a larger roasting pan and add hot water to come halfway up the sides (the water bath).
- Bake at 325°F (165°C) for 60-75 minutes, until the edges are set but the center still has a slight wobble.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour, then refrigerate for at least 4 hours, ideally overnight, before releasing and slicing.