New York-Style Cheesecake

Ingredients

• For the crust:
  • 1½ cups (150 g) graham cracker crumbs
  • 2 Tbsp (25 g) granulated sugar
  • 6 Tbsp (85 g) unsalted butter, melted
• For the filling:
  • 32 oz (900 g) full-fat cream cheese, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) sour cream, room temperature
  • 4 large eggs, room temperature
  • 2 Tbsp (16 g) all-purpose flour (or 1 Tbsp cornstarch)
  • 2 tsp pure vanilla extract
  • 1 tsp lemon zest (optional, for brightness)
• Optional topping:
  • ½ cup (120 ml) sour cream
  • 2 Tbsp (25 g) powdered sugar
  • Fresh berries or fruit compote

Equipment

• 9-inch (23 cm) springform pan
• Mixing bowls
• Electric mixer (stand or handheld)
• Spatula
• Foil (to wrap pan bottom for water bath)
• Roasting pan or large baking dish (for water bath)

Instructions

1. Prep the pan: Preheat oven to 325 °F (160 °C). Wrap the bottom and sides of the springform pan in two layers of heavy-duty foil, sealing any gaps to prevent leaks.
2. Make the crust:
   1. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
   2. Press the mixture firmly into the bottom (and ½″ up the sides) of the prepared pan.
   3. Bake 8–10 minutes, until lightly golden. Remove from oven and let cool while you prepare the filling. Lower oven temperature to 300 °F (150 °C).
3. Make the filling:
   1. Beat cream cheese on medium speed until very smooth and creamy, about 2–3 minutes. Scrape down sides.
   2. Add sugar and flour; beat on low speed until incorporated, then increase to medium and beat 1 more minute.
   3. Mix in sour cream, vanilla, and lemon zest (if using) on low speed until smooth.
   4. Add eggs one at a time, mixing just until combined. Do not overbeat.
4. Assemble & bake:
   1. Pour filling over cooled crust and smooth top with a spatula.
   2. Place pan in center of a roasting pan. Pour hot water into roasting pan to come about 1″ up the sides of the springform (water bath).
   3. Bake at 300 °F (150 °C) for 60–70 minutes, until edges are set and center still jiggles slightly when tapped.
   4. Turn off oven, crack door open, and let cheesecake sit inside 1 hour to cool gradually.
5. Chill: Remove from water bath, unwrap foil, and run a thin knife around edges. Cool on a rack 30 minutes, then refrigerate (uncovered) at least 4 hours or overnight.
6. Optional topping & serve:
   1. Whisk sour cream and powdered sugar until smooth. Spread over chilled cheesecake.
   2. Garnish with fresh berries or fruit compote.
   3. Release springform, slice with a hot, clean knife (wipe between cuts), and enjoy!

Notes

• Avoid overmixing once eggs are added to prevent cracks.
• Gradual cooling reduces the chance of the top cracking.
• Store leftovers tightly covered in the fridge up to 5 days.