New York Cheesecake

5 from 5 votes

New York Cheesecake is a smooth, creamy dessert that is decadent and always a favorite! This is an easy cheesecake that anyone can make.

Prep Time1

Cook Time1 40

Chill6

Total Time8 40

Course: Dessert

Cuisine: American

Keyword: cheesecake, new york cheesecake

Servings: Slices

Preheat oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying with nonstick cooking spray, placing a parchment round on the bottom then spraying the top of the parchment with cooking spray.
Mix 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ¼ cup melted unsalted butter, and pinch salt together. This should resemble damp sand.
Pour the graham cracker mixture into the prepared pan and press evenly into the bottom of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well to get a nice, even crust.
Bake for 10 minutes.
Allow to cool completely.

Add 4 (8-ounce) packages room temperature cream cheese to the mixing bowl of a stand mixer and beat with the paddle attachment at medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few more seconds.
Add 8 ounces sour cream and 1 ½ cups granulated sugar and mix on medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
Add 5 large eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
Add 1 tablespoon vanilla extract and 1 tablespoon lemon zest. Beat until just combined. At this point, the batter should be smooth and fairly runny.

Using 18 inch heavy duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
Place the wrapped pan in a deep roasting pan. You may alternatively use a baking sheet, so long as the sides are about 2 inches deep.
Add the cheesecake batter to the springform pan.

Using very hot water, add water to the baking sheet until there is about 1 ½ inches of water around the springform pan. Carefully move the pan into the oven, placing it on a rack positioned in the lower third of the oven.
Bake at 325 degrees Fahrenheit for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should have a wobble to the center of it, but not be liquid. If it seems very runny or liquid, give it 15 more minutes and check it again.
Once the cheesecake is firm yet still has a slight wobble in the center, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
Chill in the fridge for at least 6 hours.
Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
Top with desired toppings and enjoy!

if using whole graham crackers, use a food processor or blender to crush into crumbs.

Leaving the cream cheese on the counter overnight makes it nice and soft, easy to mix into a smooth batter

scraping the bowl several times ensures the batter is smooth and all the ingredients are fully incorporated.

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