Description
Classic New York cheesecake with graham cracker crust, sour cream, and a water bath. From Alissa at Yummy Dishes.
Ingredients
Scale
Crust
- 1 3/4 cups (175g) graham cracker crumbs
- 3 tablespoons (38g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
Filling
- 32 oz (908g) full-fat cream cheese, room temperature
- 1 1/4 cups (250g) granulated sugar
- 3 tablespoons (24g) all-purpose flour
- 1 cup (240g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
Instructions
- Heat the oven to 350°F (175°C). Wrap a 9-inch springform pan in two layers of heavy foil. Stir crumbs, sugar, and melted butter; press into the bottom and 1 inch up the sides. Bake 10 minutes. Cool. Lower the oven to 325°F (165°C).
- Beat the cream cheese on medium-low until smooth, about 2 minutes. Scrape the bowl. Beat in the sugar and flour. Beat in the sour cream, vanilla, and lemon zest just until combined.
- Add the eggs and yolk one at a time on low. Stop as soon as the streaks disappear. Do not whip air into the batter.
- Pour into the crust. Set the pan in a roasting pan and pour hot water halfway up the foil.
- Bake 70 to 80 minutes. The edges should be set; the center should still jiggle in a 2-inch circle. Turn the oven off, crack the door, and rest 1 hour.
- Cool on a rack 1 hour, then refrigerate at least 8 hours, preferably overnight. Run a thin knife around the ring before unmolding.
Notes
Room-temperature dairy is not optional — cold cream cheese lumps. A water bath plus the long cool-down prevents most cracks. Store covered in the fridge up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American