New York Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
5 tablespoons melted unsalted butter
02 -
2 tablespoons granulated sugar
03 -
1½ cups of crushed graham crackers (about 12 crackers)
04 -
A pinch of salt, about ⅛ teaspoon
→ Filling
05 -
32 ounces of softened cream cheese (four 8-oz packages)
06 -
2 cups white sugar
07 -
3 tablespoons plain flour
08 -
4 teaspoons vanilla
09 -
The zest of one lemon (1 teaspoon)
10 -
2 teaspoons of freshly squeezed lemon juice
11 -
¼ teaspoon salt
12 -
6 large eggs
13 -
½ cup sour cream
# Instructions:
01 -
Heat the oven to 375°F and set the rack in the lower-middle. Wrap the outside of a 9- or 10-inch springform pan tightly with heavy foil. Spray the inside with nonstick spray.
02 -
In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into the bottom of the pan. Bake for about 10 minutes until firm. Pull out and let it cool.
03 -
Turn the oven down to 325°F. Boil a kettle of water.
04 -
Using an electric mixer, blend cream cheese, sugar, and flour until smooth, which takes about a minute. Mix in vanilla, lemon zest, lemon juice, and salt on a low speed. Add one egg at a time, mixing slowly, then fold in sour cream until even.
05 -
Set the springform pan inside a large roasting pan. Pour the filling over the crust. Carefully pour the boiled water into the roasting pan until it’s about 1 inch deep. Bake for 90–105 minutes until mostly set but just a little jiggly in the center. Let it cool in the water bath for 45 minutes, then take off the foil and chill for at least 8 hours in the fridge.
# Notes:
01 -
Store in the fridge for up to two days ahead of time
02 -
Can be frozen up to 3 months, just thaw it overnight
03 -
Clean your knife after each slice for smooth cuts