New York Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
⅛ teaspoon salt
02 -
2 tablespoons sugar
03 -
1½ cups crushed graham crackers (about 12 whole crackers)
04 -
5 tablespoons melted unsalted butter
→ Filling
05 -
6 large eggs
06 -
¼ teaspoon salt
07 -
4 teaspoons vanilla extract
08 -
32 oz (four 8-ounce blocks) softened cream cheese
09 -
1 teaspoon grated lemon zest (from 1 lemon)
10 -
½ cup sour cream
11 -
2 cups sugar
12 -
3 tablespoons plain flour
13 -
2 teaspoons fresh-squeezed lemon juice (from 1 lemon)
# Instructions:
01 -
Set your oven to 375°F and move the rack to a lower spot. Wrap the outside of a 9- or 10-inch springform pan with foil (use heavy-duty so it doesn’t leak). Coat the pan’s interior lightly with nonstick spray.
02 -
In a medium mixing bowl, stir together the cracker crumbs, sugar, salt, and melted butter. Firmly press the mix onto the bottom of the pan. Bake it for 10 minutes until firm, then let it cool off to the side.
03 -
Turn the oven down to 325°F, then boil some water in a kettle to have it ready.
04 -
Use an electric mixer to blend the cream cheese, sugar, and flour together until silky (about a minute). On low speed, add the vanilla, lemon zest, juice, and salt until it’s fully combined. Add eggs one by one, gently mixing after each. Lastly, stir in sour cream until the mixture is smooth.
05 -
Set the springform pan inside a bigger roasting pan. Pour the filling onto the baked crust. Pour your hot water into the roasting pan until it’s about 1 inch deep. Place in the oven for 1 hour and 30-45 minutes. The center should jiggle just a bit when it’s done. Let it cool for 45 minutes in the same water bath, then remove the foil and refrigerate for at least 8 hours.
# Notes:
01 -
Make it a couple of days ahead of time and store in the fridge.
02 -
You can freeze it for up to 3 months – defrost in the fridge overnight.
03 -
For neat pieces, clean the knife after each slice.