New York Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
2 tablespoons sugar
02 -
⅛ teaspoon salt
03 -
1½ cups crushed graham crackers (about 12)
04 -
5 tablespoons butter, melted and unsalted
→ Filling
05 -
4 packs (8 oz each) of cream cheese, softened
06 -
2 teaspoons freshly squeezed lemon juice (from 1 lemon)
07 -
1 teaspoon grated lemon zest (from 1 lemon)
08 -
¼ teaspoon salt
09 -
3 tablespoons plain flour
10 -
2 cups granulated sugar
11 -
4 teaspoons vanilla extract
12 -
½ cup sour cream
13 -
6 large eggs
# Instructions:
01 -
Set oven to 375°F and place rack toward the lower section. Wrap the outer side of a 9- or 10-inch springform pan tightly with sturdy foil. Spray the inside lightly with nonstick spray.
02 -
Combine the crushed graham crackers, melted butter, a little salt, and sugar in a bowl. Push this mix firmly into the bottom of the pan. Bake for 10 minutes until stable. Pull out and cool.
03 -
Bring oven heat down to 325°F. Start boiling a kettle full of water.
04 -
With an electric mixer, beat the cream cheese, sugar, and flour on medium speed till smooth, around 60 seconds. Slowly mix in the vanilla, lemon zest, lemon juice, and salt. Add eggs one by one, keeping the mixer on low, and then gently fold in the sour cream until it looks even.
05 -
Place your springform pan into a big roasting pan. Pour batter evenly over the crust. Carefully add boiling water into the larger pan so it’s about an inch up the side. Bake for 90-105 minutes, until mostly set but still a bit jiggly. Cool it while in the water bath for 45 minutes. Take off the foil and chill in the fridge for at least 8 hours.
# Notes:
01 -
Best if made 2 days in advance and kept chilled
02 -
Can be frozen for 3 months—thaw in the fridge overnight
03 -
Clean your knife after each cut for neat slices