Description
A rich, creamy, and dense New York-style cheesecake with a buttery graham cracker crust and a touch of lemon for balance.
Ingredients
For the Crust:
1½ cups graham cracker crumbs (from 12 whole crackers)
5 tablespoons unsalted butter, melted
2 tablespoons sugar
⅛ teaspoon salt
For the Filling:
32 oz cream cheese, at room temperature (four 8-oz blocks)
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest
2 teaspoons fresh lemon juice
¼ teaspoon salt
6 large eggs
½ cup sour cream
Instructions
1. Preheat oven to 375°F and set an oven rack in the lower-middle position.
2. Wrap a 9- or 10-inch springform pan tightly with two layers of heavy-duty foil, covering the bottom and sides completely.
3. Spray the inside of the pan with nonstick spray.
4. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press mixture evenly into the bottom of the prepared pan.
5. Bake crust for 10 minutes, then remove from oven and cool.
6. Reduce oven temperature to 325°F. Boil water in a kettle for the water bath.
7. In a mixing bowl, beat cream cheese, sugar, and flour until just smooth.
8. Add vanilla, lemon zest, lemon juice, and salt. Mix until combined.
9. Add eggs one at a time, mixing slowly. Scrape the bowl as needed.
10. Add sour cream and mix until smooth, but do not over-mix.
11. Pour the batter over the cooled crust in the pan.
12. Place the springform pan into a large roasting pan. Pour boiling water into the roasting pan until it reaches 1 inch up the sides of the cheesecake pan.
13. Bake for 1 hour 30 minutes to 1 hour 45 minutes. Cover loosely with foil if it browns too quickly.
14. Remove from oven and let cool in the water bath for 45 minutes.
15. Remove pan from water bath, discard foil, and cool completely on a wire rack.
16. Refrigerate for at least 8 hours or overnight before serving.
Notes
The cheesecake can be stored in the fridge for up to 5 days.
For best flavor and texture, refrigerate overnight before serving.
To freeze, wrap tightly in plastic wrap and foil, and store for up to 3 months.
Thaw overnight in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American