Description
This classic New York Style Cheesecake features a rich and creamy filling atop a buttery graham cracker crust. Baked in a water bath for a smooth, dense texture with a slight tang from lemon zest and juice, this cheesecake is perfect served chilled and can be topped with optional berry sauce for extra sweetness and color.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs (from 12 whole crackers)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1/8 teaspoon salt
For the Filling
- 32 oz (four 8-oz blocks) 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)
- ¼ teaspoon salt
- 6 large eggs
- ½ cup sour cream
For Serving (Optional)
- Berry sauce
Instructions
- Prepare the Crust: Preheat your oven to 375°F (190°C) and position a rack in the lower middle. Wrap a 9 or 10-inch springform pan with two layers of heavy-duty aluminum foil to prevent leaks. Spray the inside with nonstick cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt, then press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes until set, then remove and set aside.
- Prepare the Filling: Reduce oven heat to 325°F (165°C) and bring a kettle of water to a boil. Using an electric mixer with a paddle attachment, beat the cream cheese, sugar, and flour on medium speed for about 1 minute until smooth. Scrape down the bowl.
- Add Flavorings: Beat in vanilla extract, lemon zest, lemon juice, and salt on low speed until just combined.
- Incorporate Eggs and Sour Cream: Add the eggs one at a time, mixing on low until each is fully incorporated, scraping the bowl regularly. Mix in the sour cream until just uniform; avoid over-mixing.
- Prepare Water Bath and Bake: Place the cheesecake pan inside a large roasting pan. Pour the filling over the crust. Pour boiling water into the roasting pan until it reaches about 1 inch up the side of the springform pan to create a water bath. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, covering loosely with foil if the top browns too much. The cheesecake should be mostly set with a slight wobble.
- Cool the Cheesecake: Remove the roasting pan from the oven and place on a wire rack. Let the cheesecake cool in the water bath until the water is just warm, about 45 minutes.
- Chill: Remove the foil and springform pan from the water bath. Run a thin knife along the edge if needed to loosen. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 2 days to fully set.
- Serve: Remove the sides of the springform pan carefully. You can serve the cheesecake on the pan base or transfer it to a serving platter with spatulas. Slice with a sharp knife wiped clean between cuts. Serve chilled, optionally with berry sauce.
Notes
- Using heavy-duty foil and a water bath prevents cracking and ensures even baking.
- Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
- Cooling gradually in the water bath helps maintain a creamy texture.
- Remove the cake edges from the pan after baking to prevent sticking and cracking.
- Chilling for at least 8 hours is essential for best texture and flavor.