Description
This classic New York Cheesecake is a rich, creamy dessert featuring a buttery graham cracker crust topped with a smooth and tangy cream cheese filling. Baked in a water bath for a silky texture and perfect finish, this cheesecake is a crowd-pleaser ideal for gatherings or special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Filling
- 4 (8-ounce) packages full-fat cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1 cup sour cream
- 1/2 cup heavy cream
- 4 large eggs
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest or 1 tablespoon lemon juice (optional)
Instructions
- Prepare Crust: Mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator while preparing the filling to help it set.
- Make Filling: Beat the cream cheese and granulated sugar together using an electric mixer until the mixture is smooth and creamy. Add the sour cream, heavy cream, and vanilla extract, mixing thoroughly. Incorporate the eggs one at a time, beating gently after each addition to avoid incorporating too much air. Blend in the lemon zest or lemon juice if using.
- Assemble and Bake: Pour the cream cheese filling evenly over the chilled crust in the springform pan. Place the pan into a larger baking dish or roasting pan and add hot water to the outer pan to create a water bath, covering about halfway up the sides of the springform pan. Bake in a preheated oven at 325°F (160°C) for 1 hour and 15 minutes, ensuring gentle, even cooking for a creamy texture.
- Initial Cooling: After baking, turn off the oven and crack open the oven door slightly. Let the cheesecake rest inside the oven for 1 hour to cool slowly and prevent cracking.
- Chill: Remove the cheesecake from the oven and water bath, wipe off any moisture from the bottom, and refrigerate it for at least 4 hours, or preferably overnight, to fully set and develop flavor.
Notes
- Using full-fat cream cheese and heavy cream is key for achieving a rich and creamy texture.
- A water bath helps maintain a moist environment during baking, preventing cracks on the cheesecake surface.
- Allowing the cheesecake to cool gradually in the oven helps avoid sudden temperature changes that can cause cracks.
- For best results, prepare the cheesecake a day in advance to ensure it sets properly before serving.
- Optional lemon zest or juice adds a subtle bright flavor that contrasts nicely with the rich creaminess.
