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Classic New York Cheesecake

The proper New York cheesecake has a simple and unchanging list of ingredients: cream cheese, eggs, sugar, vanilla, and cream. The result is rich yet light and the perfect balance of tart and sweet. The shown cheesecake has whipped cream frosting.
Prep Time30 minutes
Cook Time1 hour 55 minutes
Cooling time4 hours
Total Time6 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 10

Equipment

  • 1 9" spring pan
  • 1 Food processor
  • 1 Mixer
  • 18 inch Heavy aluminum foil
  • 1 Large roasting pan

Ingredients

Crust

  • 2 cups Graham cracker crumbs 16 whole graham crackers
  • 8 Tbsp Butter, unsalted and melted
  • 1/4 Cup Light brown sugar, packed
  • 1/4 tsp Salt

Filling

  • 40 oz Cream cheese, room temperature
  • 1 cup Sugar
  • 3 tsp Vanilla extract
  • 1 tsp Lemon zest from one lemon
  • 1 tsp lemon juice, fresh from one lemon
  • 1/2 tsp Salt
  • 6 ea Eggs
  • 1/2 cup Heavy cream

Instructions

Crust

  • Preheat the oven to 325°F and set an oven rack in the middle.
  • 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 and halfway up the side. Bake the crust for 15 minutes, until set.
    2 cups Graham cracker crumbs, 8 Tbsp Butter, unsalted and melted, 1/4 Cup Light brown sugar, packed, 1/4 tsp Salt
  • Cool the crust on a wire rack. Wrap a 9-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending to the top so there are no seams on the bottom or sides of the pan.

Filling

  • Set a large kettle of water to boil, 4 quarts.
  • In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese and sugar 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.
    40 oz Cream cheese, room temperature, 1 cup Sugar
  • Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla, and salt and beat just until combined, taking care not to overwhip. Pour into the crust.
    3 tsp Vanilla extract, 1 tsp Lemon zest from one lemon, 1 tsp lemon juice, fresh from one lemon, 6 ea Eggs, 1/2 cup Heavy cream, 1/2 tsp Salt
  • Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the side of the foil-wrapped springform pan.  
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 1 hour and 50 minutes.
  • Turn off the oven and let the cheesecake sit in the water bath until the water is just warm, about 45 minutes.
  • Remove the springform pan from the water bath and discard the foil. Run a knife around the edges to help prevent cracks from developing as the cheesecake cools. Cover and refrigerate for at least 8 hours and up to overnight. 
  • Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.