Classic New York Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1½ cups graham cracker crumbs (from 12 whole crackers)
02 -
5 tablespoons unsalted butter, melted
03 -
2 tablespoons sugar
04 -
⅛ teaspoon salt
→ Filling
05 -
32 oz (four 8-oz blocks) cream cheese, at room temperature
06 -
2 cups sugar
07 -
3 tablespoons all-purpose flour
08 -
4 teaspoons vanilla extract
09 -
1 teaspoon packed lemon zest, from 1 lemon
10 -
2 teaspoons fresh lemon juice, from 1 lemon
11 -
¼ teaspoon salt
12 -
6 large eggs
13 -
½ cup sour cream
# Instructions:
01 -
Preheat oven to 375°F with rack in lower middle position. Double-wrap outside of 9- or 10-inch springform pan with heavy-duty foil. Spray inside with nonstick cooking spray.
02 -
Mix graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press mixture into pan bottom. Bake 10 minutes until set. Remove and set aside.
03 -
Reduce oven temperature to 325°F. Set a kettle of water to boil.
04 -
Beat cream cheese, sugar, and flour with electric mixer until smooth (about 1 minute). Add vanilla, lemon zest, lemon juice, and salt; beat on low until combined. Add eggs one at a time, mixing on low. Mix in sour cream until just uniform.
05 -
Place springform pan in large roasting pan. Pour batter over crust. Add boiling water to roasting pan (1 inch deep). Bake 1 hour 30-45 minutes until just set but still slightly wobbly. Cool in water bath 45 minutes, then remove foil and refrigerate at least 8 hours.
# Notes:
01 -
Can be made up to 2 days ahead and stored in the fridge
02 -
Freezable for up to 3 months - thaw overnight in refrigerator
03 -
For clean slices, wipe knife between cuts