the classic recipe
New York-style cheesecake
New York cheesecake is the platonic ideal of cheesecake — dense, ultra-creamy, almost custardy, with a tangy edge from sour cream or lemon, all on a buttery graham cracker crust. No fluffy lightness like European versions, no fruit toppings hiding the beauty. The texture should be dense enough to hold a clean slice but creamy enough to coat the tongue. Born in NYC delis and bakeries (Junior's, Lindy's, Eileen's), it's New York's contribution to the global dessert canon.
yields 12 servings·591 kcal per serving·cuisine American
The traditional recipe
Instructions
Preheat the oven to 350°F (175°C). Wrap the outside of a 9" springform pan with two layers of aluminum foil to waterproof it for the water bath.
Combine 200g (1½ cups) graham cracker crumbs, 75g (5 tbsp) melted unsalted butter, 40g (3 tbsp) sugar, and a pinch of salt. Press evenly into the bottom of the pan. Bake for 10 minutes until set. Set aside.
Using an electric mixer on low speed, beat one package (225g/8oz) of room-temperature cream cheese with ⅓ of the filling sugar and the cornstarch (50g/¼ cup) until smooth and creamy, about 3 minutes, scraping the bowl frequently (starter batter).
Add the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each addition.
Increase to medium speed. Add the remaining sugar and vanilla extract. Beat until well blended.
Add the 2 eggs one at a time, beating briefly after each — do not overmix to avoid incorporating excess air.
Mix in the heavy cream (180ml/¾ cup) and sour cream (240g) on low speed just until uniform. Add lemon zest here if using.
Pour the filling over the pre-baked crust. Place the springform pan inside a larger roasting pan. Pour hot water into the outer pan to reach about 1 inch up the sides of the springform (water bath).
Reduce oven temperature to 325°F (160°C). Bake for 75 to 90 minutes — the cheesecake is done when the edges are firm and the center still has a slight wobble when the pan is nudged.
Turn off the oven and leave the door slightly ajar. Let the cheesecake cool inside the oven for 45 minutes to prevent cracking from thermal shock.
Remove from the water bath and let cool completely on a wire rack for about 1 hour. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
To serve, run a thin moistened knife around the edges before releasing the springform ring. Cut with a knife warmed in hot water for clean slices.