New York Cheesecake
Quick answer
- Total time
- 85 min
- Level
- Medium
- Servings
- 10 servings
- Ingredients
- 9
About this dish
New York cheesecake places a dense cream cheese and sour cream filling on a compact graham cracker crust.
Read more
Crush the crackers finely, coat the crumbs evenly with melted butter, and press them firmly across the pan base before baking. This initial bake gives the crust enough structure to support the heavy filling and hold together when sliced. Soften the cream cheese at room temperature and mix it on low speed, adding the sugar without whipping in excess air. Add the eggs one at a time, allowing each to disappear into the batter before the next goes in. Sour cream, vanilla, and lemon juice follow, while sifted cake flour is folded in last with a spatula. Wrap the outside of the pan in foil and bake it in a hot-water bath. The cheesecake is ready when the perimeter looks set but the center still moves slightly. Turn off the oven and leave the door partly open for a gradual first cooling, then continue cooling at room temperature. Refrigeration for the stated minimum time allows the filling to firm completely. Slice it cold with a clean knife to preserve the smooth cheese layer and the buttered crumb base.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Crush 150 g graham crackers finely and moisten them evenly with 60 g melted unsalted butter.
Press the crumbs firmly into the pan base so they hold together, then bake at 170°C for 10 minutes until lightly set.
- 2Season
Let 680 g cream cheese soften at room temperature, then mix on low speed until smooth.
When most lumps are gone, add 160 g sugar and continue slowly so the batter does not trap excess air.
- 3Prep
Add the 4 eggs one at a time, mixing only until each disappears into the batter.
Add 200 g sour cream, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice, keeping the speed low and steady.
- 4Heat
Sift in 30 g cake flour and fold gently with a spatula, scraping the bottom so no dry streaks remain.
Pour the filling over the baked crust and level the surface without beating it again.
- 5Heat
Wrap the outside of the pan with foil and set it in a larger pan with hot water for the water bath.
Bake at 160°C for 55-65 minutes, until the edges are set and the center still jiggles slightly.
- 6Step
Turn off the heat and leave the cheesecake inside with the oven door slightly open for 1 hour so it cools gradually.
Cool further at room temperature, then refrigerate at least 4 hours before slicing cold with a clean knife.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- A pre-baked graham cracker crust supports the substantial cream cheese filling
- Finish cue
- Turn off the heat and leave the cheesecake inside with the oven door slightly open for 1 hour so it cools gradually.
- Avoid this
- Mix slowly to avoid incorporating air bubbles, which cause cracks.
- Storage and reheating
- Refrigeration for the stated minimum time allows the filling to firm completely.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
85min, 9 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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