Description
Classic New York Cheesecake featuring a rich and creamy filling atop a buttery graham cracker crust. Baked in a water bath for a smooth, dense texture with a hint of vanilla and optional lemon zest for a subtle citrus note. Perfect for special occasions or an indulgent dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Filling
- 4 cups full-fat cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1 cup sour cream
- 1/4 cup heavy cream
- 4 large eggs
- 2 large egg yolks
- 1 tablespoon vanilla extract
- Zest or juice of 1 lemon (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the crust in the refrigerator to chill and set while preparing the filling.
- Make the Filling: Using a stand mixer or electric hand mixer, beat the room temperature cream cheese and granulated sugar on medium speed until smooth and creamy with no lumps. Add the sour cream, heavy cream, and vanilla extract, mixing until fully incorporated. Incorporate eggs and egg yolks one at a time, blending well after each addition. If using, fold in lemon zest or a small amount of lemon juice for added brightness.
- Assemble and Bake: Pour the cheesecake filling evenly over the chilled crust in the springform pan. Set the pan inside a larger baking pan and pour hot water into the larger pan about halfway up the sides of the springform pan to create a water bath. This helps prevent cracking and promotes even baking. Bake in a preheated oven at 325°F (160°C) for 1 hour and 15 minutes, or until the edges are set but the center still slightly jiggles.
- Cool Gradually: Turn off the oven and crack the oven door open. Let the cheesecake rest inside the oven for 1 hour to cool slowly, minimizing cracks on the surface.
- Chill: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop its creamy texture before serving.
Notes
- Using full-fat cream cheese and fresh eggs ensures the best texture and flavor.
- A water bath is essential for preventing cracks and achieving the classic dense consistency.
- Chilling overnight improves flavor and firmness.
- Lemon zest adds a nice bright note but can be omitted if preferred.
- Room temperature ingredients blend more smoothly for a lump-free cheesecake.
- Use a springform pan for easy removal of the cheesecake.
