Authentic New York Cheesecake is a tall, rich, and irresistibly creamy dessert, featuring sour cream as a key ingredient. With the right mixing and baking techniques, this classic cheesecake achieves a flawless finish without cracking—no water bath needed!
INGREDIENTS
For the Crust:
- 186 grams (about 12 sheets) graham crackers or any crunchy cookie like digestive biscuits or gingersnaps
- 50 grams (¼ cup) granulated sugar
- 113 grams (½ cup or 1 stick) unsalted butter, melted
For the Filling:
- 904 grams (4 packages, 8 oz each) full-fat cream cheese, softened
- 300 grams (1 ½ cups) granulated sugar
- 22 grams (3 tablespoons) all-purpose flour
- 4 large eggs, at room temperature
- 240 grams (1 cup) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
INSTRUCTIONS
Important Notes:
- Ensure your oven is fully preheated to 475°F (250°C) before baking. Use an oven thermometer if necessary—it typically takes at least 20 minutes to reach this temperature.
- Avoid opening the oven door during baking, as it can cause the cheesecake to not set properly.
Preparation:
- About 1 ½ hours before starting, set out the cream cheese, eggs, and sour cream to reach room temperature. This step is crucial for achieving a creamy texture.
- Preheat the oven to 375°F (190°C) and position the oven rack in the center. Avoid using the convection setting.
Make the Crust
- Crush the graham crackers (186 grams) into fine crumbs using a food processor or by placing them in a zip-top bag and rolling them with a rolling pin.
- Mix the crumbs with granulated sugar (50 grams) and melted butter (113 grams) in a medium bowl.
- Press the mixture firmly into the bottom and about 1 inch (2.5 cm) up the sides of a 9-inch (23 cm) springform pan.
- Bake the crust at 375°F (190°C) for 8 minutes. Let it cool while preparing the filling.
Prepare the Filling
- Increase the oven temperature to 475°F (250°C) and allow it to preheat for at least 20 minutes.
- In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese, granulated sugar (300 grams), and flour (22 grams) on medium speed for 6 minutes, until light and fluffy.
- With the mixer on low, add the eggs one at a time. Then mix in the sour cream, vanilla extract (1 teaspoon), and lemon zest (1 teaspoon). Scrape down the bowl to ensure even mixing.
- Pour the filling into the prepared crust, filling the pan completely.
Bake the Cheesecake
- Place the springform pan on a baking sheet and bake at 475°F (250°C) for 8 minutes.
- Without opening the oven, reduce the temperature to 200°F (93°C) and bake for an additional hour.
- Turn off the oven and leave the cheesecake inside with the door closed for another hour.
Cool and Chill
- Remove the cheesecake from the oven and let it cool at room temperature.
- Transfer it to the refrigerator to chill for at least 6-8 hours or overnight before removing the springform pan sides and slicing.
