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Classic New York Cheesecake

Classic New York cheesecake is baked in a water bath for a smooth, creamy filling and gently set edges. A graham cracker crust and slow cooling help create its signature silky center.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Cooling and chilling 11 hours
Total Time 13 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 6 tbsp unsalted butter melted
  • 2 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.25 tsp kosher salt
For the filling
  • 4 package (8 oz) cream cheese softened
  • 1.25 cups granulated sugar
  • 3 tbsp all-purpose flour
  • 4 eggs large, at room temperature
  • 1 cup sour cream at room temperature
  • 2 tsp vanilla extract
  • 1 tsp lemon zest finely grated
For the water bath
  • 10 cups boiling water

Equipment

  • 1 9-inch springform pan
  • 1 large roasting pan
  • 1 electric mixer

Method
 

Prepare the crust
  1. Heat the oven to 350°F.
  2. Grease the bottom and sides of a 9-inch springform pan with a little of the melted butter.
  3. Stir the graham cracker crumbs, sugar, and salt together.
  4. Mix in the remaining butter.
  5. Press the crumbs firmly over the bottom of the pan.
  6. Bake for 10 minutes.
  7. Set the pan on a rack to cool.
  8. Reduce the oven temperature to 325°F.
Make the filling
  1. Beat the cream cheese in a large bowl with an electric mixer on medium-low speed until smooth, scraping down the bowl as needed.
  2. Add the sugar and flour and beat until combined.
  3. Beat in the eggs one at a time on low speed.
  4. Mix in the sour cream, vanilla, and lemon zest on low speed just until smooth.
  5. Pour the filling over the cooled crust.
Set up the water bath
  1. Wrap the outside of the springform pan in two layers of heavy-duty foil.
  2. Set it in a large roasting pan.
  3. Place the roasting pan on the oven rack.
  4. Carefully pour the boiling water into the roasting pan around the springform pan, taking care not to splash water into the cheesecake.
Bake and chill
  1. Bake for 1 hour 20 minutes to 1 hour 40 minutes, until the edges are set, the center still wobbles slightly, and an instant-read thermometer inserted in the center reads 160°F.
  2. Turn off the oven.
  3. Prop the door open slightly.
  4. Leave the cheesecake inside for 1 hour.
  5. Remove the springform pan from the water bath.
  6. Take off the foil.
  7. Cool on a rack until room temperature, about 2 hours.
  8. Cover and refrigerate for at least 8 hours.
  9. Run a thin knife around the edge.
  10. Release the springform and slice.

Notes

For clean slices, use a thin knife warmed in hot water and wiped dry between cuts. Refrigerate covered for up to 5 days; freeze slices tightly wrapped for up to 2 months. For a gluten-free variation, use gluten-free graham cracker crumbs.