Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs (about 12-14 full sheets)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
32 oz (4 packages) cream cheese, softened
1 1/4 cups granulated sugar
1 cup sour cream, room temperature
1 tbsp vanilla extract
4 large eggs, room temperature
2 tsp lemon zest (optional)
For the Topping (Optional):
1 cup sour cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Fresh berries or fruit compote for serving (optional)
Instructions:
Prepare the Crust:
Preheat the oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray.
Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press into the pan: Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the back of a measuring cup or a flat-bottomed glass to help press it down. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Prepare the Cheesecake Filling:
Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
Add sugar and mix: Gradually add the granulated sugar and beat until well combined and smooth, scraping down the sides of the bowl as needed.
Incorporate sour cream and vanilla: Add the sour cream, vanilla extract, and lemon zest (if using), and mix until fully incorporated.
Add eggs: Add the eggs one at a time, beating on low speed after each addition just until combined. Avoid overmixing to prevent too much air from getting into the batter.
Bake the Cheesecake:
Prepare the pan for a water bath: Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in. Place the pan inside a larger roasting pan.
Add the filling: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Create the water bath: Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath will help prevent the cheesecake from cracking.
Bake: Bake the cheesecake at 325°F (163°C) for 1 hour to 1 hour 10 minutes, or until the center is just set and a little jiggly. Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Chill: After cooling in the oven, remove the cheesecake from the water bath and allow it to cool completely at room temperature. Once cool, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight.
Optional Topping:
Prepare the topping: In a small bowl, mix the sour cream, powdered sugar, and vanilla extract until smooth. Spread the topping evenly over the chilled cheesecake before serving.
Garnish and serve: If desired, top with fresh berries or fruit compote before serving.
Enjoy your New York Cheesecake as a deliciously decadent dessert, perfect for any special occasion!
New York Cheesecake
