New York Cheesecake

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The iconic New York Cheesecake is tall, dense, and luxuriously creamy, the gold standard of American cheesecakes. Baked low and slow in a water bath over a buttery graham cracker crust, this classic delivers a silky, rich texture with just the right tang from cream cheese and sour cream.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 18 gSaturated Fat
• 38 gCarbs
• 0 gFiber
• 29 gSugar
• 8 gProtein
• 380 mgSodium
• 180 mgPotassium
• 115 mgCalcium
• 1.5 mgIron
• 0.5 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the Graham Cracker Crust

• 2 cups graham cracker crumbs (about 14 full sheets)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon ground cinnamon

For the Cheesecake Filling

• 4 packages (8 oz each) full-fat block cream cheese, softened to room temperature
• 1 1/2 cups granulated sugar
• 1/3 cup sour cream
• 1/3 cup heavy whipping cream
• 2 tablespoons all-purpose flour
• 4 large eggs plus 2 large egg yolks, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt

For the Sour Cream Topping (Optional)

• 1 cup sour cream
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to keep water from the bath seeping in.
2. Stir the graham cracker crumbs, sugar, cinnamon, and melted butter together until evenly moistened. Press firmly into the bottom and 1 inch up the sides of the springform pan, then bake the crust for 10 minutes. Remove and set aside.
3. In a large bowl, beat the softened cream cheese on medium-low speed for 4 minutes until completely smooth and lump-free, scraping down the bowl several times.
4. Add the granulated sugar and flour and beat until well combined, about 2 minutes. Mix in the sour cream, heavy cream, vanilla, and salt just until blended.
5. Add the eggs and egg yolks one at a time on low speed, mixing only until each is just incorporated; do not overbeat, as too much air will cause cracking.
6. Pour the batter into the prepared crust and smooth the top. Place the springform pan inside a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
7. Bake at 325°F for 65 to 70 minutes, until the edges are set but the center 2 inches still jiggle slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
8. Whisk the sour cream topping ingredients together and spread gently over the cooled cheesecake. Cover and refrigerate for at least 6 hours, preferably overnight, before running a knife around the edge and releasing the springform pan to serve.

Cook’s Notes

• Always use full-fat, block-style cream cheese; never whipped or low-fat, for the dense, rich texture that defines this classic.
• All ingredients must be at true room temperature; cold cream cheese causes lumps and cold eggs create cracks.
• Do not skip the water bath; it provides gentle, even heat and prevents the surface from cracking.
• Cooling the cheesecake gradually in the turned-off oven is the most important step to avoid those dreaded surface cracks.
• For clean slices, run a long thin knife under hot water, wipe dry, and cut, wiping between each slice.

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