Equipment
Ingredients
Graham Cracker Crust
- 200 g graham crackers
- 30 g granulated sugar
- 1 g salt
- 70 g unsalted butter, melted and slightly cooled
Cheesecake Filling
- 900 g cream cheese, softened at room temperature
- 200 g granulated sugar
- 160 g sour cream, room temperature
- 10 ml vanilla extract
- 15 ml lemon juice, freshly squeezed
- 4 large eggs, room temperature
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 496 kcal
- Protein
- 8 g
- Carbohydrates
- 37 g
- Fat
- 36 g
- Fiber
- 1 g
- Sugar
- 26 g
- Sodium
- 401 mg
- Saturated Fat
- 20 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 158 mg
- Potassium
- 171 mg
- Calcium
- 169 mg
- Iron
- 0.9 mg
- Magnesium
- 20 mg
- Phosphorus
- 152 mg
- Zinc
- 0.8 mg
- Vitamin A
- 314 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.32 mg
- Niacin
- 0.7 mg
- Folate
- 29 mcg
- Water
- 66 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat your oven to 175°C (350°F). Lightly grease the bottom and sides of a 23cm springform pan.
In a food processor, pulse the graham crackers until they form fine, even crumbs.
Transfer the crumbs to a mixing bowl. Add the granulated sugar, salt, and melted butter. Mix thoroughly until the mixture resembles wet sand and holds its shape when squeezed.
Pour the crumb mixture into the prepared springform pan. Use the flat bottom of a drinking glass or measuring cup to press the crumbs firmly into an even layer on the bottom and slightly up the sides of the pan.
Bake the crust at 175°C (350°F) for 10 minutes until lightly fragrant and set. Remove from the oven and let cool completely on a wire rack. Reduce the oven temperature to 160°C (320°F).
Once the pan has cooled, tightly wrap the outside of the springform pan with three seamless layers of heavy-duty aluminum foil. This waterproofing step is essential for the water bath.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium-low speed until completely smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl to ensure no lumps remain.
Add the granulated sugar to the cream cheese and beat on low speed until combined and smooth.
Add the sour cream, vanilla extract, and lemon juice. Blend on low speed just until completely incorporated, scraping the bowl once more.
With the mixer on the lowest possible speed, add the eggs one at a time. Wait until each egg is almost completely mixed in before adding the next. Stop mixing as soon as the final egg is incorporated.
Pour the filling over the cooled graham cracker crust and smooth the top with a spatula. Place the foil-wrapped springform pan into the large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
Carefully transfer the roasting pan to the oven. Bake at 160°C (320°F) for 1 hour and 15 minutes.
Turn the oven off. Leave the cheesecake in the oven with the door cracked open about 3 centimeters for 1 hour. This gradual cooling prevents the sudden temperature change that causes surface cracks.
Remove the roasting pan from the oven, then carefully lift the springform pan out of the water bath. Remove the foil wrappers. Let the cheesecake cool at room temperature for another 30 minutes, then transfer to the refrigerator. Chill uncovered for at least 6 hours, or preferably overnight, to fully set.
Chef's Notes
- Room temperature ingredients are non-negotiable for cheesecake. Cold cream cheese will inevitably result in a lumpy batter.
- The water bath (bain-marie) creates a humid environment in the oven, which ensures gentle, even cooking and prevents the edges from drying out while the center sets.
- For exceptionally clean slices, heat a sharp, thin-bladed knife under hot running water, wipe it dry, and slice. Repeat the heating and wiping between every single cut.
- To test doneness, gently tap the side of the pan with a wooden spoon. The outer edges should be firm, while the center should move like gelatin. It will finish setting as it cools.
Storage
Refrigerator: 5 days — Store tightly wrapped in plastic wrap or an airtight container to prevent the surface from drying out or absorbing refrigerator odors.
Freezer: 1 month — Wrap individual slices tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before serving.
Troubleshooting
Deep cracks formed on the surface of the cheesecake
Cause: The batter had too much air whipped into it, or the cake cooled too rapidly.
Fix: Cosmetic issue only. Cover the top with sour cream topping, fruit compote, or chocolate ganache before serving.
Prevention: Mix eggs on the lowest possible speed. Always use a water bath, and cool the cake gradually in the turned-off oven.
Lumpy filling with specks of cream cheese
Cause: The cream cheese was too cold when mixing began.
Fix: Cannot be fixed once baked. Texture will be slightly uneven but still safe and delicious.
Prevention: Allow cream cheese to sit at room temperature for at least 2 hours before beginning. Beat the cheese completely smooth before adding other ingredients.
Soggy crust
Cause: Water from the water bath breached the aluminum foil wrapping.
Fix: Cannot be fixed
Prevention: Use ultra-wide, heavy-duty foil. Cross the sheets of foil so there are no seams meeting near the bottom edge of the pan.
Cultural Context
The New York-style cheesecake differs from other regional varieties by relying on heavy cream or sour cream mixed with a dense cream cheese base. This creates a dessert that is noticeably heavier, richer, and creamier than its fluffier Italian counterpart, which traditionally uses ricotta.
