New York Cheesecake
“A rich and creamy dessert made with cream cheese, eggs, and a graham cracker crust.”
Cream Cheese
Sugar
Egg
Graham CrackerWhere it comes from
This cheesecake is a New York City classic, celebrated for its dense and smooth texture since the 1900s.
On the Palate
How it's made
6 steps · Show ↓30 min active · 60 min waiting
How it's made
6 steps · Show ↓- 15 min
Preheat your oven to 475°F (245°C). Butter the bottom and sides of a 10-inch springform pan. Crush graham crackers into a fine powder and mix with sugar and melted butter until the mixture resembles wet sand.
- 25 min
Press the graham cracker mixture firmly into the bottom and slightly up the sides of the pan. Chill in the refrigerator while preparing the filling.
- 35 min
In a large bowl, beat softened cream cheese with sugar, flour, and cornstarch until smooth and creamy. Add lemon zest and vanilla, mixing gently to incorporate.
Watch outDo not overbeat the mixture to avoid incorporating too much air, which can cause cracks during baking.
- 45 min
Add eggs and yolks one at a time, mixing gently after each addition. Stir in the cream last, ensuring the batter is smooth and thick.
- 55 min
Pour the batter into the prepared crust. Place the pan on a baking sheet to catch any drips. Bake at 475°F for 15 minutes, then reduce the temperature to 225°F and continue baking for 1 hour.
- 65 min
Raise the oven temperature to 250°F and bake for an additional 15 minutes. The cheesecake should be set but still slightly jiggly in the center.
