New York Cheesecake
Rich, dense New York cheesecake with a graham cracker crust, baked low with steam instead of a leaky foil-wrapped water bath, so the top stays smooth.
5% of it needs you at the counter
- Hands-on
- 25 min
- Cooking
- 1 hr 30 min
- Resting
- 7 hr
- Serves
- 12
- Calories
- 520
- Protein
- 8 g
- Per serving
- $1.09
Why this recipe works
New York cheesecake is the tall, dense, tangy kind, made with lots of cream cheese and a little sour cream, on a plain graham cracker crust. It takes patience more than skill: room-temperature ingredients, a gentle oven and a long chill.
- A pan of hot water on the rack below gives the steamy oven a water bath provides, without wrapping the springform in foil and risking a soggy crust.
- Baking at 325°F and pulling it while the center still wobbles keeps the eggs from overcooking, which is what makes cheesecake crack and turn grainy.
- Mixing on low speed with the eggs added last keeps air out of the batter, so it bakes dense and creamy and doesn't puff up and sink.
Ingredients
For the crust
For the filling
You will need
- 9-inch springform pan
- Stand mixer or hand mixer
- Rimmed baking sheet
- Shallow roasting pan or 9x13-inch pan (for the water)
Method
Tap a step number to mark it done.
Bake the crust
Heat the oven to 350°F with one rack in the middle and one below it. Mix the crumbs, 2 tablespoons sugar and melted butter, press firmly into the bottom of the springform pan, and bake on a baking sheet for 10 minutes. Cool while you make the filling, and lower the oven to 325°F.
AI-generated illustration of this step. Beat the cream cheese
Beat the cream cheese on medium-low until completely smooth, about 2 minutes, scraping the bowl and beater twice. Add the sugar, flour and salt and beat on low for 1 minute more.
AI-generated illustration of this step. Finish the filling
On low speed, beat in the sour cream, vanilla and lemon juice. Add the eggs one at a time, mixing just until each disappears. Scrape the bowl well and give it one last stir by hand.
AI-generated illustration of this step. Bake with steam
Put the roasting pan on the lower rack and pour in about 1 inch of boiling water. Pour the filling over the crust, tap the pan on the counter to pop big bubbles, and set it on the baking sheet on the middle rack. Bake until the outer 2 to 3 inches look set and the center still wobbles like jelly when nudged, 70 to 80 minutes (150°F in the center).
AI-generated illustration of this step. Cool slowly
Turn off the oven, prop the door open a few inches and leave the cheesecake inside for 1 hour. Run a thin knife around the edge, then cool on a rack until it reaches room temperature.
AI-generated illustration of this step. Chill
Cover and refrigerate for at least 6 hours, ideally overnight, before removing the ring and slicing with a hot, dry knife.
AI-generated illustration of this step.
Cook's notes
- Truly soft cream cheese is the key to a smooth batter. Leave the blocks out for 2 hours, or unwrap, cube and microwave for 15 seconds at a time.
- Don't open the oven door in the first hour; the rush of dry air is a common cause of cracks.
- Wipe the knife clean and dip it in hot water between every slice for neat edges.
- A crack isn't a failure. Cover it with sour cream topping, cherry pie filling or fresh berries.
Nutrition per serving
520 calories
$1.09 estimated cost per serving
Where the calories come from
| Protein | 6% of calories | 8 g |
|---|---|---|
| Carbs | 28% of calories | 37 g |
| Fat | 66% of calories | 38 g |
| Fiber | 0 g | |
| Sodium | 390 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Do you need a water bath for New York cheesecake?
You need moist, gentle heat, but not necessarily a pan sitting in water. A pan of boiling water on the rack below, as here, steams the oven and protects the edges without the risk of water leaking into the crust.
Why did my cheesecake crack?
The three usual causes are overbaking, too much air beaten into the batter, and cooling too fast. Take it out while the center still wobbles, mix on low and cool it in the turned-off oven, then run a knife around the edge so it can shrink without tearing.
How long does cheesecake need to chill?
At least 6 hours and preferably overnight. It is still soft in the center when it comes out of the oven and only sets firm and sliceable once fully cold.
