New York Style Cheesecake
American
Dessert
Medium
(9.5/5)
30 mins
Prep Time
1h 30m
Cook Time
2h
Total Time
8
Servings
520
Calories
Vegetarian
Ingredients
12 itemsInstructions
1
Preheat oven to 160°C (325°F). Wrap outside of a 9-inch springform pan with aluminum foil.
2
Mix graham cracker crumbs, melted butter, and sugar. Press into pan bottom. Bake 10 minutes, cool.
3
Beat cream cheese and sugar until smooth and creamy, 3-4 minutes.
4
Add eggs one at a time, mixing on low speed just until combined.
5
Stir in sour cream, vanilla, lemon juice, and flour until smooth.
6
Pour filling over cooled crust. Place pan in a larger roasting pan and add 1 inch of hot water.
7
Bake for 1 hour 15 minutes until edges are set but center is still jiggly.
8
Turn off oven, crack door open, and let cheesecake cool 1 hour inside oven.
9
Remove, cool to room temperature, then refrigerate at least 6 hours (overnight is best).
Tips & Notes
Room temperature ingredients are crucial for a smooth batter. The water bath prevents cracking. Never open the oven door during baking. If it does crack, cover with whipped cream or fruit topping.
About This Recipe
The New York-style cheesecake is dense, rich, and deeply creamy with a buttery graham cracker crust. Unlike lighter cheesecakes, this one stands tall with a velvety texture that melts in your mouth.
The water bath (bain-marie) method ensures even baking and prevents cracks. A day in the fridge to set makes it even better.
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