New York Cheesecake — Print Recipe

A tall, dense, impossibly creamy cheesecake with a velvety smooth texture, graham cracker crust, and a crown of tangy sour cream topping.

Ingredients

2 cups graham cracker crumbs
5 tbsp unsalted butter, melted
2 lbs (4 blocks) cream cheese, room temperature
1 cup sugar
1 tbsp vanilla extract
4 large eggs
1 cup sour cream
2 tbsp all-purpose flour
Zest of 1 lemon
Pinch of salt

Instructions

1 Preheat oven to 165°C (325°F). Wrap springform pan bottom in foil. Mix crumbs and butter, press into pan. Bake 10 min.
2 Beat cream cheese and sugar on medium until perfectly smooth, scraping bowl often, about 5 min.
3 Add vanilla, lemon zest, and flour. Beat until incorporated. Add eggs one at a time, mixing on low after each.
4 Fold in sour cream by hand. Pour filling over crust. Place in a roasting pan, fill with hot water halfway up the sides.
5 Bake 60-70 min until edges are set but center has a gentle wobble. Turn off oven, crack door, leave cheesecake inside 1 hour.
6 Refrigerate at least 6 hours or overnight. Run a knife around the edge before unmolding.

Did You Know?

Arnold Reuben of Reuben's Restaurant claimed to have created New York cheesecake in the 1920s after tasting a cheese pie at a dinner party and becoming obsessed with perfecting it.