New York Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 and a half cups of crushed graham crackers (about 12 whole crackers)
02 -
5 tablespoons of melted, unsalted butter
03 -
2 tablespoons of granulated sugar
04 -
A pinch (1/8 teaspoon) of salt
→ Filling
05 -
Four 8-ounce cream cheese blocks (32 ounces total), softened to room temperature
06 -
2 cups of white sugar
07 -
3 tablespoons of plain flour
08 -
4 teaspoons of pure vanilla extract
09 -
Zest from 1 lemon (1 teaspoon, tightly packed)
10 -
Juice from 1 lemon (2 teaspoons, squeezed fresh)
11 -
A quarter teaspoon (1/4 teaspoon) of salt
12 -
6 large eggs
13 -
Half a cup (1/2 cup) of sour cream
# Instructions:
01 -
Set your oven to preheat at 375°F and place the oven rack in the lower-middle slot. Wrap the outside of your 9- or 10-inch springform pan in two thick layers of extra-strength foil. Coat the inside of the pan with a baking spray that prevents sticking.
02 -
In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Firmly press this mixture into the bottom of the prepared pan. Bake for 10 minutes, or until it looks set. Take it out and let it cool down.
03 -
Lower the oven temperature to 325°F. Heat a kettle full of water to boiling.
04 -
Using an electric mixer, beat the cream cheese, sugar, and flour together until smooth (roughly a minute). Add in vanilla, lemon zest, juice, and salt while mixing on low speed till the mixture is well blended. Crack in the eggs one by one, continuing to mix on low each time. Finally, mix in the sour cream just until the batter is uniform.
05 -
Set your springform pan inside a large roasting pan. Pour the cheesecake mixture over the crust evenly. Carefully pour the boiling water into the roasting pan till it’s about an inch deep around the springform pan. Bake for 90-105 minutes, just until the center is set but jiggles a little. Let the cheesecake cool in the water bath for 45 minutes, discard the foil, and refrigerate for at least 8 hours before serving.
# Notes:
01 -
You can prepare this up to 2 days in advance and keep it chilled in the refrigerator.
02 -
Store in the freezer for up to 3 months. Let it thaw in the fridge overnight before serving.
03 -
For neat slices, be sure to wipe the knife clean between cuts.