Classic New York Cheesecake

A true New York cheesecake is dense, creamy, and has that characteristic crack-free top. The secret is using all room temperature ingredients, baking in a water bath, and letting it cool slowly in the oven. The result is cheesecake perfection.

Ingredients

Instructions

1. 1

   Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil.

2. 2

   For the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes. Let cool.

3. 3

   For the filling: Beat cream cheese on medium speed until smooth and creamy, about 3 minutes.

4. 4

   Add sugar and beat until combined. Scrape down the bowl frequently.

5. 5

   Add eggs and egg yolks one at a time, mixing just until incorporated after each.

6. 6

   Mix in heavy cream, vanilla, and flour on low speed. Fold in sour cream.

7. 7

   Pour the filling over the crust. Smooth the top with a spatula.

8. 8

   Place the pan in a larger roasting pan. Fill the roasting pan with hot water to come 1 inch up the sides of the springform pan.

9. 9

   Bake for 1 hour 30 minutes, or until the edges are set but the center still jiggles slightly.

10. 10

    Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

11. 11

    Remove from water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information