Graham Cracker Crust
- 2 cups (215 grams) crushed graham crackers (about 14 graham crackers)
- 5 tablespoons (70 grams) unsalted butter, melted
- ⅛ teaspoon kosher salt
- 32 oz (900 grams) full-fat cream cheese, room temperature
- 1.5 cups (300 grams) granulated sugar
- 3 tablespoons (22 grams) all purpose flour
- ¼ teaspoon kosher salt
- 1.5 teaspoons lemon zest (from 1 lemon)
- 1 cup (240 grams) sour cream, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs
- Preheat oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
- In a small bowl, combine the finely crushed graham crackers, melted butter and salt. Mix until well combined. Firmly press the mixture into the bottom of the pan and slightly up the sides.
- Bake for 10 minutes. Set aside to cool.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-low speed for several minutes until smooth. Scrape down the sides and bottom of the bowl as needed.
- Add the sugar, flour, salt and lemon zest. Continue beating until smooth.
- Mix in the sour cream and vanilla extract until fully incorporated.
- Add the eggs one at a time, beating after each addition on low speed until just combined. Don’t overmix here!
- Pour the cheesecake batter into the cooled crust.
- With the oven still at 325°F (160°C), place the cheesecake on the center rack. To safeguard against any leakage, you can also place the cheesecake on a foil-lined pan. Bake for 30 minutes.
- Reduce heat to 250°F (120°C). Slightly crack the oven door for the first several minutes to help the oven cool more quickly. Bake for 35-40 minutes or until the internal temperature of the cheesecake reaches 145°F (63°F). The edges will be mostly set, but the center will still be quite wobbly.
- Turn off the oven and crack the oven door 2 inches (5 cm). Let the cheesecake sit in the warm oven for another 30 minutes. Remove the cheesecake from the oven and allow to cool at room temperature for 2 hours.
- Transfer to the refrigerator for at least 6 hours before releasing from the springform pan.
Thermometer: Using a thermometer is the easiest, most foolproof way to get a perfectly baked cheesecake. Because cracking is caused by overbaking, make sure to turn off your oven when the cheesecake reaches an internal temperature of 145°F (63°C). Feel free to check early and often – this won’t cause your cheesecake to crack!
Tips for easy removal: Lining your springform pan with a circle of parchment paper will make it easier to separate the cheesecake from the base when transfering to a serving platter. Before releasing the springform pan, run an offset spatula or thin knife around the edges of the cheesecake.
Storage: New York cheesecake will keep covered in the fridge for up to a week. You can also freeze the cheesecake for up to 3 months.
Keywords: New York Cheesecake, New York Style Cheesecake, Classic New York Cheesecake