About this Dish
A dense, rich baked cheesecake with a graham cracker crust.
History & Origin
New York-style cheesecake owes its ultra-dense texture to cream cheese, popularized by delis like Junior's in Brooklyn and Lindy's in Manhattan through the early-to-mid 20th century.
IngredientsServes 2
🍪Graham crackers, 200g crushed into fine crumbs
🧈Unsalted butter, 85g melted
🧀Full-fat cream cheese, 900g at room temperature
🍚Granulated sugar, 300g
🥚Large eggs, 4 at room temperature
🥛Sour cream, 240ml at room temperature
🫙Heavy cream, 60ml
🌿Pure vanilla extract, 2 teaspoons
🍋Lemon zest, from 1 lemon
Method
1
Preheat your oven to 175°C (350°F). Mix the graham cracker crumbs with the melted butter until it resembles wet sand, then press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.2
Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and sides fully — this protects it during the water bath.3
Beat the cream cheese in a large bowl with an electric mixer on medium speed until completely smooth and fluffy, about 3 minutes. Gradually add the sugar and mix until combined, then add the vanilla and lemon zest.4
Add the eggs one at a time, mixing on low speed after each addition just until blended — do not overmix. Gently stir in the sour cream and heavy cream until smooth and uniform.5
Pour the filling over the cooled crust. Place the springform pan inside a large roasting pan and pour enough boiling water into the roasting pan to come about 1 inch up the sides of the springform pan.6
Bake for 55–65 minutes until the edges are set but the center still has a slight jiggle. Turn the oven off, crack the door open, and let the cheesecake sit inside for 1 hour — this prevents cracking.7
Remove the cheesecake from the water bath, run a thin knife around the edge, and let it cool completely at room temperature. Refrigerate for at least 6 hours or overnight before releasing from the pan and serving.User Reviews
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