US
United States
North America
US
A tall, dense and smooth New York cheesecake with a buttery graham cracker crust, vanilla, and a subtle lemon brightness.
30 min + chill
1 hr 30 min
12 servings
Medium
30 min + chill prep + 1 hr 30 min cook
For the crust: 2 cups (200 g) graham cracker crumbs 2 tbsp granulated sugar 6 tbsp (85 g) unsalted butter, melted For the filling: 32 oz (907 g) full fat cream cheese, room temperature 1 1/4 cups (250 g) granulated sugar 1 cup (240 g) sour cream, room temperature 1 tsp pure vanilla extract 1 tsp finely grated lemon zest 1 tbsp fresh lemon juice 4 large eggs, room temperature 2 tbsp all purpose flour 1/4 tsp fine salt
1. Heat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside tightly in two layers of heavy duty foil. 2. Mix graham crumbs, sugar, and melted butter until evenly moistened. Press firmly across the bottom and about 1 inch up the sides. 3. Bake the crust for 10 minutes, then cool. Reduce oven temperature to 325°F (163°C). 4. Beat cream cheese on low medium speed until smooth. Add sugar and beat just until combined, scraping the bowl frequently. 5. Mix in sour cream, vanilla, lemon zest, lemon juice, flour, and salt. 6. Add eggs one at a time on low speed, mixing only until each disappears into the batter. Avoid whipping in excess air. 7. Pour filling over the crust. Set the wrapped springform pan in a roasting pan and add enough hot water to reach about halfway up the sides. 8. Bake 70 to 85 minutes, until the outer 2 inches are set but the center still has a gentle wobble. 9. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. 10. Remove from the water bath, cool completely, then refrigerate at least 8 hours or overnight before slicing.
SCHNAX TIP
Room temperature dairy prevents lumps. Do not overbeat after adding the eggs. For clean slices, dip a thin knife in hot water and wipe it dry between every cut.