New York Cheesecake (Printable Version)
This Creamy New York Cheesecake is rich, buttery, and dreamy. It's the perfect dessert for holidays, parties, or whenever you want something indulgent.
# What You’ll Need:
→ Crust
01 -
2 tablespoons sugar
02 -
1½ cups crushed graham crackers (about 12 whole crackers)
03 -
⅛ teaspoon salt
04 -
5 tablespoons butter, melted
→ Filling
05 -
1 teaspoon finely grated lemon zest, about one lemon
06 -
4 teaspoons vanilla
07 -
6 large eggs
08 -
32 oz (four 8-ounce blocks) softened cream cheese
09 -
2 cups granulated sugar
10 -
3 tablespoons regular flour
11 -
2 teaspoons freshly squeezed lemon juice, about one lemon
12 -
½ cup sour cream
13 -
¼ teaspoon salt
# Step-by-Step Guide:
01 -
Turn oven to 375°F and position the rack a bit lower than the center. Wrap the outside of a 9- or 10-inch springform pan with foil, using two layers for safety. Spray the inside with nonstick spray.
02 -
Combine the crushed crackers, melted butter, sugar, and salt in a bowl. Press mixture firmly into the pan bottom until even. Bake it for 10 minutes. Let it cool while you move on to the next step.
03 -
Bring oven heat down to 325°F. Start heating water using a kettle.
04 -
Use an electric mixer to blend the cream cheese, sugar, and flour until smooth, about a minute. At a low speed, mix in vanilla, lemon zest, juice, and salt until it all comes together. Add eggs one at a time, mixing slowly after each. Finally, stir in sour cream gently until it’s all mixed.
05 -
Set your springform pan into a big roasting pan. Pour the filling on top of the crust. Pour boiled water into the roasting pan, letting it come about an inch up the sides. Bake for 1 hour and 30-45 minutes, just until the middle has a light jiggle. Let cool for 45 minutes in the water, remove foil, and chill in the fridge for at least 8 hours.
# Additional Notes:
01 -
Store in the fridge for up to two days in advance.
02 -
Keep in the freezer for three months max, then thaw in the fridge.
03 -
To slice cleanly, wipe your knife after each cut.