New York Cheesecake

New York Cheesecake is the undisputed king of baked cheesecakes — tall, dense, impossibly creamy, with a buttery graham crust and a crack-free top. Our water-bath method and slow cooling guarantee a slice worthy of a Manhattan deli.

Prep time

25 mins

Cook time

70 mins

Total time

95 mins

Servings

4 servings

Calories

620

Ingredients

• 2 cups (200g) graham cracker crumbs
• 6 tablespoons (85g) unsalted butter, melted
• 2 tablespoons granulated sugar
• 4 blocks (32 oz / 900g) full-fat cream cheese, at room temperature
• 1 1/4 cups (250g) granulated sugar
• 1/4 cup (30g) all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/2 teaspoon fine salt
• 5 large eggs, at room temperature
• 1/2 cup (120ml) sour cream, at room temperature
• 1/3 cup (80ml) heavy cream, at room temperature
• Boiling water, for the water bath

Instructions

1. Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in 3 layers of heavy-duty foil. Mix the graham crumbs, melted butter, and 2 tablespoons sugar, then press firmly and evenly into the bottom and 1 inch up the sides of the pan.
2. Bake the crust for 10 minutes until fragrant and set. Let it cool while you make the filling, and reduce the oven to 300°F (150°C).
3. In a stand mixer on low speed, beat the cream cheese until completely smooth, about 2 minutes. Add the sugar, flour, vanilla, lemon zest, and salt, and beat until just combined — never whip on high, which adds air that causes cracks.
4. Add the eggs one at a time on low speed, scraping the bowl after each, until just incorporated. Fold in the sour cream and heavy cream by hand until silky.
5. Pour the filling over the crust. Set the foil-wrapped pan in a large roasting pan and pour in boiling water to reach halfway up the springform's sides.
6. Bake for 65–70 minutes, until the edges are set and golden but the center still jiggles like set gelatin. Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour.
7. Remove, run a thin knife around the edge, and refrigerate uncovered until chilled, then cover and chill at least 6 hours or overnight. Slice with a hot, dry knife for clean cuts.

Pro tips

• Low speed is everything — beating too hard whips in air that expands and cracks the surface.
• The jiggle test is the doneness test: a 2-inch wobbly center firms up perfectly in the residual heat.
• Chill overnight if you can — the flavor and texture improve dramatically after 24 hours.
• Add a fruit topping only after chilling, never before baking, or the top will weep.

Frequently asked questions