Description
This Classic New York Cheesecake recipe features a rich, creamy filling atop a buttery graham cracker crust, baked in a water bath to ensure a smooth, luscious texture. Infused with subtle lemon zest and juice for a bright twist, it's perfect for an elegant dessert served plain or with a fresh berry sauce.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs (from 12 whole crackers)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1/8 teaspoon salt
For the Filling
- 32 oz (four 8-oz blocks) 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)
- 1/4 teaspoon salt
- 6 large eggs
- 1/2 cup sour cream
Optional
- Berry sauce, for serving
Instructions
- Prepare the Pan and Crust: Preheat your oven to 375°F (190°C) and position a rack in the lower middle section. Wrap a 9 or 10-inch springform pan with two layers of heavy-duty aluminum foil completely covering the bottom and sides to prevent water leakage during the water bath baking. Spray the inside with nonstick spray. In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt; mix thoroughly. Press this mixture evenly into the bottom of the prepared pan. Bake for 10 minutes until set, then remove and let cool slightly.
- Lower Oven Temperature and Boil Water: Reduce the oven temperature to 325°F (165°C). Bring a kettle of water to a boil to prepare for the water bath.
- Make the Cheesecake Batter: In a stand mixer bowl fitted with a paddle attachment, beat cream cheese, sugar, and flour on medium speed until smooth, about 1 minute, scraping sides as needed. Add vanilla, lemon zest, lemon juice, and salt; mix on low speed until combined. Incorporate eggs one at a time on low speed, scraping bowl between additions. Finally, mix in the sour cream until uniform but avoid overmixing.
- Assemble and Bake in Water Bath: Place the foil-wrapped springform pan inside a large roasting pan. Pour the batter over the crust. Carefully pour the boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, creating a water bath. Bake for 1 hour 30 minutes to 1 hour 45 minutes, covering the top loosely with foil toward the end if it browns too much. The cheesecake should be set but still slightly wobbly in the center when nudged.
- Cool the Cheesecake: Remove the roasting pan from the oven and place on a wire rack. Let the cheesecake cool in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard foil, and if needed, gently run a thin knife around the edges to prevent sticking and cracking. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight to fully set and chill.
- Serve: Remove the sides of the springform pan. To transfer to a serving platter, run a long thin spatula around the crust edge and carefully lift using two large spatulas. Slice with a sharp clean knife, wiping between slices. Serve plain or with a fresh berry sauce if desired.
Notes
- Wrapping the springform pan with foil prevents water from leaking into the cheesecake, keeping the cake creamy and crack-free.
- Mix the batter just until combined to prevent introducing air bubbles that can cause cracks during baking.
- Use a water bath to bake for gentle, even cooking and to maintain moisture in the cheesecake.
- Allow the cheesecake to chill at least 8 hours for optimal texture and flavor development.
- For easier slicing, warm the knife under hot water and dry it between cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
