Classic New York Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">900g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 tbsp plain flour</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 large egg yolks, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">240ml sour cream, at room temperature</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li><li class="equipment-single-item">Food processor</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Position your oven rack in the lower third of the oven and preheat to 160°C (325°F). Take a moment to ensure all your ingredients—especially the cream cheese, eggs, and sour cream—are at room temperature. This crucial step ensures a smooth, lump-free batter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare your 23cm springform pan by wrapping the outside with 3-4 layers of heavy-duty aluminum foil, ensuring it comes all the way up the sides. This creates a waterproof barrier for the water bath later. Lightly grease the inside of the pan with butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the crust, pulse graham crackers in a food processor until finely ground. Mix with melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as the binding agent while the sugar crystallizes during baking to create that perfect crisp-yet-tender base.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Press the crumb mixture firmly into the bottom of your prepared pan and slightly up the sides (about 2.5cm). Use the flat bottom of a measuring cup for an even, compact crust. Bake for 10 minutes until fragrant and slightly darkened. Remove and allow to cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce oven temperature to 150°C (300°F). In the bowl of your stand mixer fitted with the paddle attachment (not the whisk!), beat the room-temperature cream cheese on medium-low speed for 4-5 minutes until completely smooth and free of lumps. Scrape down the bowl and beaters several times—this attention to detail prevents those dreaded lumps in your final cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the sugar and flour, beating until incorporated and scraping down the sides. The flour provides structure and helps prevent cracking by stabilizing the proteins in the eggs. Beat on medium-low for another 2 minutes until the mixture is silky smooth but not aerated—we don't want to incorporate air as it causes bubbles and cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>With the mixer on low, add eggs and egg yolks one at a time, allowing each to fully incorporate before adding the next. Add vanilla, lemon zest, and juice, then gently fold in the sour cream with a rubber spatula until just combined. The sour cream adds that distinctive New York cheesecake tang while creating a luxurious texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter onto the cooled crust. Tap the pan gently on the counter several times to release any trapped air bubbles. Place the foil-wrapped springform pan into a larger roasting pan and place on the oven rack. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 1 hour and 15 minutes, or until the edges are set but the center still has a slight wobble when gently shaken (about a 7-8cm wobbly area in the center). The water bath creates a gentle, humid environment that prevents the cheesecake from drying out and cracking. Avoid opening the oven door during baking as temperature fluctuations can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When done, turn off the oven, crack the door open about 2.5cm, and let the cheesecake cool slowly inside for 1 hour. This gradual cooling prevents the dramatic temperature change that often leads to cracks. The center will continue to set during this time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the cheesecake from the water bath, carefully peel away the foil, and let it cool completely on a wire rack for about 2 hours. Run a thin knife around the edge to loosen it from the pan before refrigerating, uncovered, for at least 8 hours or preferably overnight. The long chilling time allows the flavors to develop and the texture to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When ready to serve, release the springform sides. For the cleanest slices, dip a sharp knife in hot water, wipe dry between cuts, and slice with a gentle sawing motion. Your Classic New York Cheesecake is now ready to be enjoyed in all its creamy, decadent glory!</li></ol>