New York-Style Cheesecake
New York-Style Cheesecake Say it: noo YORK stile CHEEZ-kayk
New York-style cheesecake is the tall, dense cheesecake associated with New York City delis and Jewish bakeries. A buttery graham cracker crust holds a smooth cream cheese filling enriched with sour cream and eggs, then baked in a water bath until barely set. It is rich and creamy with a gentle tang, and the top is usually plain, pale golden, and crack-free. Served cold in neat wedges, it is a celebration dessert and a staple of American cheesecake tradition.
New York-Style Cheesecake
New York-Style Cheesecake
Pronounced noo YORK stile CHEEZ-kayk
- Serves
- 8
- Prep
- 25 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 40 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the crust
For the filling
For the pan and water bath
Method
Heat the oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan with the 1 tsp softened butter. In a bowl, stir together the graham cracker crumbs, 2 tbsp sugar, 1/8 tsp salt and melted butter until the mixture looks like wet sand.
Press the crumb mixture firmly over the bottom and about 1 inch (2.5 cm) up the sides of the prepared pan, using the flat bottom of a glass to compact it. Bake for 10-12 minutes, until fragrant and set, then cool on a rack while you make the filling.
Wrap the outside of the springform pan with two layers of heavy-duty foil to keep the water bath out. Put the cream cheese in a large bowl and beat on medium-low speed until smooth, about 2 minutes, scraping down the bowl.
Add the 1 1/4 cups sugar, cornstarch, 1/4 tsp salt, vanilla and lemon zest; beat until creamy and smooth, about 2 minutes. Beat in the sour cream until just combined.
Add the eggs one at a time, then the egg yolk, beating on low speed just until each is incorporated and scraping the bowl between additions; do not overbeat. Pour the filling over the cooled crust and smooth the top.
Set the springform in a roasting pan and pour the 6 cups (1.5 L) boiling water into the roasting pan; it should come about halfway up the sides of the springform. Bake for 65-75 minutes, until the edges are set and the center 2-3 inches (5-7 cm) still jiggle slightly when the pan is nudged.
Turn the oven off, prop the door open about 1 inch (2.5 cm), and let the cheesecake cool in the water bath for 1 hour. Remove from the water bath, run a thin knife around the inside edge, and cool to room temperature.
Cover and refrigerate for at least 6 hours or overnight, until thoroughly chilled and firm. Release the springform ring, slice with a hot knife, and serve cold.
Regional variants
Some New York bakeries finish the cake with a thin sour cream topping or a spoonful of cherry compote; others add a little orange zest to the filling. For the classic deli look, keep it plain.
Cook's notes
- Let the cream cheese, sour cream and eggs sit out for 30-60 minutes before mixing; room-temperature ingredients blend smoothly and reduce lumps.
- Beat on low speed after adding the eggs to avoid whipping in air, which can make the cheesecake puff and crack.
- The water bath and slow oven cooling are what give the classic New York cheesecake its flat top and creamy center.
Serve with
Serve plain, or with cherry or strawberry compote and strong coffee.
Make ahead and storage
Refrigerate, covered, for up to 3 days; freeze individual slices for up to 1 month and thaw in the refrigerator.
