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Classic New York Cheesecake

Classic New York Cheesecake

This Classic New York Cheesecake is rich, creamy, and the perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Cooling Time 45 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9 or 10-inch springform pan
  • heavy-duty aluminum foil
  • electric mixer
  • roasting pan

Ingredients
  

For the Crust

  • 1.5 cups graham cracker crumbs from 12 whole crackers
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • 0.125 teaspoon salt

For the Filling

  • 32 oz cream cheese at room temperature
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 4 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest from 1 lemon
  • 2 teaspoons fresh lemon juice from 1 lemon
  • 0.25 teaspoon salt
  • 6 large eggs
  • 0.5 cup sour cream
  • 18 in heavy-duty aluminum foil for wrapping the pan

Instructions
 

For the Crust

  • Preheat the oven to 375°F (190°C) and set an oven rack in the lower middle position. Wrap the springform pan with a large piece of heavy-duty aluminum foil.
  • Combine the graham cracker crumbs, melted butter, sugar, and salt in a medium bowl and stir until well combined. Press into the bottom of the pan. Bake for 10 minutes, then set aside.

For the Filling

  • Reduce the oven temperature to 325°F (165°C). In an electric mixer, beat the cream cheese, sugar, and flour together until smooth. Add vanilla, lemon zest, juice, and salt; mix until combined.
  • Add the eggs one at a time, mixing slowly between each addition. Mix in the sour cream. Pour the batter onto the crust in the springform pan.
  • Place the springform pan in a large roasting pan and pour boiling water into the roasting pan until it comes up about 1 inch.
  • Bake for 1 hour and 30 minutes to 1 hour and 45 minutes. The cheesecake should not look liquidy but will wobble slightly. Cool in the water bath for about 45 minutes.
  • Refrigerate for at least 8 hours or overnight before serving.

Notes

The cheesecake can be stored in the fridge for up to two days or frozen for up to 3 months. Use aluminum foil to wrap the pan without seams to avoid water leakage during baking.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 29gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 330mgPotassium: 180mgFiber: 1gSugar: 17gVitamin A: 800IUVitamin C: 1mgCalcium: 80mgIron: 1mg
Keyword bake cheesecake, cheesecake, classic cheesecake, cream cheese dessert, holiday dessert, New York Cheesecake
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