New York Cheesecake

Name: New York Cheesecake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 12 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups graham cracker crumbs; 6 tbsp unsalted butter, melted; 2 tbsp granulated sugar (for crust); 32 oz cream cheese, softened; 1 1/4 cups granulated sugar; 3 tbsp all-purpose flour; 4 large eggs; 2/3 cup sour cream; 1 tbsp vanilla extract; 1 tbsp lemon zest; to taste Pinch of salt

Dense, ultra-creamy New York-style cheesecake with a buttery graham cracker crust, baked slowly in a water bath for a smooth, crack-free top. Rich, tangy, and satisfying in every bite.

By YumYum Editorial · Baking & Desserts

Prep: 25 min · Cook: 70 min · Total: 95 min · Serves 12

Ingredients

2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar (for crust)
32 oz cream cheese, softened
1 1/4 cups granulated sugar
3 tbsp all-purpose flour
4 large eggs
2/3 cup sour cream
1 tbsp vanilla extract
1 tbsp lemon zest
to taste Pinch of salt

Instructions

Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar, then press firmly into the bottom of a 9-inch springform pan. Bake 10 minutes and cool.
Wrap the outside of the springform pan tightly in two layers of foil to prepare for a water bath.
Beat softened cream cheese until smooth and lump-free, then gradually beat in sugar and flour.
Add eggs one at a time, beating on low speed after each addition and scraping the bowl often.
Mix in sour cream, vanilla, lemon zest, and salt until just smooth; avoid overmixing to prevent excess air.
Pour the batter over the cooled crust and place the pan in a roasting pan; add boiling water halfway up the sides.
Bake 60-70 minutes, until the edges are set but the center still jiggles slightly like gelatin.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour, then refrigerate at least 6 hours or overnight before releasing and slicing.