Equipment
* optional
Ingredients
Crust
- 250 g digestive biscuits, crushed into fine crumbs
- 115 g unsalted butter, melted
- 1 g salt
Filling
- 900 g full-fat cream cheese, room temperature
- 275 g granulated sugar
- 240 g sour cream, room temperature
- 30 g cornstarch
- 10 ml vanilla extract
- 2 g lemon zest
- 4 eggs, large, room temperature
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 582 kcal
- Protein
- 9 g
- Carbohydrates
- 44 g
- Fat
- 42 g
- Fiber
- 1 g
- Sugar
- 29 g
- Sodium
- 582 mg
- Saturated Fat
- 22 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 166 mg
- Potassium
- 152 mg
- Calcium
- 106 mg
- Iron
- 0.4 mg
- Magnesium
- 11 mg
- Phosphorus
- 135 mg
- Zinc
- 0.7 mg
- Vitamin A
- 344 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.29 mg
- Niacin
- 0.1 mg
- Folate
- 17 mcg
- Water
- 70 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 175°C (350°F). Line the bottom of a 23cm (9-inch) springform pan with parchment paper.
Mix the digestive biscuit crumbs, melted butter, and salt in a bowl until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan (and slightly up the sides if desired). Use the bottom of a flat glass to compact it.
Bake the crust for 10 minutes at 175°C (350°F) until set and fragrant. Remove and let cool while preparing the filling.
Increase oven temperature to 230°C (450°F) briefly, or reduce to 160°C (320°F) for the main bake (see cooking steps below). Double-wrap the outside of the springform pan with heavy-duty aluminum foil to water-proof it for the water bath.
In a large bowl, beat the room temperature cream cheese and cornstarch on medium-low speed until creamy and smooth. Scrape down the bowl.
Add the sugar, sour cream, vanilla extract, and lemon zest. Mix on low speed until fully incorporated and smooth.
Add the eggs one at a time, mixing on the lowest speed just until each egg is incorporated. Stop immediately once the last egg disappears.
Pour the batter over the cooled crust. Place the foil-wrapped springform pan into the large roasting pan.
Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake at 160°C (320°F) for 60 to 75 minutes. The edges should be set, but the center should still wobble slightly like Jell-O.
Turn off the oven and crack the door open slightly (prop with a wooden spoon). Let the cheesecake cool inside the humid oven for 1 hour.
Remove from the water bath and run a thin knife around the edge to release it from the pan. Cool completely at room temperature, then refrigerate for at least 6 hours (preferably overnight).
Chef's Notes
- Room temperature ingredients are non-negotiable. Cold cream cheese causes lumps that you can't mix out without overworking the batter.
- The water bath (bain-marie) regulates the heat, keeping the baking gentle and even, which gives the cheesecake its signature creamy, non-chalky texture.
- Do not open the oven door during the first 45 minutes of baking, as sudden temperature drops can cause the cake to sink.
Storage
Refrigerator: 5 days — Store in an airtight container or loosely covered with foil to prevent condensation.
Freezer: 1 month — Freeze whole or in slices, wrapped tightly in plastic wrap and foil. Thaw in refrigerator overnight.
Troubleshooting
Cheesecake has a large crack on top
Cause: Overmixing the batter or cooling too quickly
Fix: Cover with a topping like sour cream glaze, fruit compote, or ganache
Prevention: Mix on low speed, do not overbeat eggs, and cool slowly in the oven with the door cracked
Water leaked into the crust
Cause: Foil wrapping was insufficient
Fix: Cannot be fixed; the crust will be soggy but the filling is still edible
Prevention: Use heavy-duty foil or place the springform pan inside a slightly larger cake pan, then place that in the water bath
Cultural Context
The New York cheesecake is distinct from its Italian ricotta-based cousin, characterized by its heavy use of cream cheese and extra egg yolks or cream for a denser, richer texture. It became a staple of NYC deli culture in the early 20th century, with famous establishments like Junior's setting the standard for this indulgent classic.
