New York-style cheesecake

This smooth, creamy-satiny New York style cheesecake recipe with added lemon for freshness makes an easy family dessert! Look no further than this deliciously rich treat!

0h 30m prep

2h 25m total

easy difficulty

Jenn Segal Author

onceuponachef.com

Method

1

Preheat the oven to 375°F or 190°C and set an oven rack in the lower-middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminium foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.

2

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set it aside.

graham cracker crumbs cheesecake base

3

Reduce the oven temperature to 325°F or 165°C. Set a kettle of water to boil.

4

In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing at low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.

cheesecake batter mix

5

Check to make sure your oven has cooled to 325°F or 165°C, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust.

new york style cheesecake

6

Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools).

7

Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes.

cooked cheesecake in a bath

8

Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.

ready cheesecake

9

Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.

ny style cheesecake with berry sauce

10

Notes:

  • The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
  • The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminium foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

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