American
New York-Style Cheesecake
A tall, dense and ultra-creamy cheesecake with a graham cracker base and a hint of lemon, baked low and slow in a water bath.
- Dense, velvety texture
- Crack-free water bath method
- Make it a day ahead
A true New York cheesecake is rich, dense and velvety, with a clean tang from sour cream and lemon. Our test kitchen method avoids the two classic problems - cracks and a rubbery texture - with gentle mixing, a water bath and a slow cool in the turned-off oven. Every dairy ingredient should be at room temperature so the batter comes together smoothly without extra beating. Plan ahead: the overnight chill is what gives it that signature texture.
Instructions
Heat the oven to 350 degrees F with a rack in the center. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil.
Stir the graham cracker crumbs, 2 tbsp sugar and melted butter together and press firmly into the bottom of the pan. Bake for 10 minutes, cool, and reduce the oven to 325 degrees F.
Beat the cream cheese in a stand mixer fitted with the paddle on medium-low for 2 to 3 minutes, scraping the bowl often, until completely smooth.
Add the 1 1/4 cups sugar, flour and salt and beat on low for about 1 minute, until smooth.
Add the sour cream, vanilla and lemon zest and mix on low just until incorporated, scraping the bowl.
Add the eggs and yolk one at a time on low speed, mixing only until each disappears. Overbeating whips in air that causes cracks.
Pour the batter over the crust. Set the springform pan in a large roasting pan and pour in enough boiling water to come 1 inch up the sides.
Bake for 70 to 80 minutes, until the edges are set and slightly puffed and the center 3 inches still wobble when the pan is nudged. The center should register about 150 degrees F.
Turn off the oven, prop the door open with a wooden spoon, and leave the cheesecake inside for 1 hour.
Remove the cheesecake from the water bath, peel off the foil, run a thin knife around the edge, and cool on a wire rack to room temperature.
Refrigerate uncovered for 4 hours, then cover and chill for at least 4 more hours or overnight.
Release the sides of the pan and slice with a hot, dry knife, wiping it between cuts. Serve topped with sliced strawberries.
Test kitchen tips
- Leave the cream cheese, sour cream and eggs on the counter for 2 hours before starting; cold ingredients cause lumps that lead to overmixing.
- Well wrapped, the cheesecake keeps in the refrigerator for 5 days or in the freezer for 2 months; thaw overnight in the refrigerator.
- For a slightly lighter texture, replace the sour cream with plain whole-milk Greek yogurt.
Nutrition per serving
- Calories
- 480
- Protein
- 8g
- Carbs
- 36g
- Fat
- 34g
- Fiber
- 1g
- Sugar
- 28g
- Sodium
- 360mg
Nutrition values are estimates calculated per serving. See our disclaimer.
