North American

New York Cheesecake

Name: New York Cheesecake
Total time: 450 min
Yield: 8 servings
Cuisine: North American
Ingredients: 2 cups graham cracker crumbs (about 16 full sheets); 6 tbsp unsalted butter, melted; 32 oz (four 8-oz blocks) full-fat cream cheese, room temperature; 1 1/4 cups granulated sugar; 4 large eggs plus 2 egg yolks, room temperature; 2/3 cup sour cream and 1 tbsp pure vanilla extract

A dense, ultra-creamy baked cheesecake with a buttery graham cracker crust and a faintly tangy, melt-in-your-mouth filling.

450 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Preheat the oven to 325°F and tightly wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to seal it against a water bath. Stir the graham cracker crumbs with the melted butter and 2 tablespoons of the sugar until the mixture resembles wet sand, then press firmly into the bottom and 1 inch up the sides, and bake for 10 minutes until set.

2
Using a stand mixer with the paddle on low speed, beat the room-temperature cream cheese with the remaining sugar for 2 to 3 minutes until completely smooth, scraping the bowl often to eliminate any lumps before they bake in.
3
Beat in the sour cream and vanilla, then add the eggs and yolks one at a time on the lowest speed, mixing just until each disappears to avoid whipping in air that causes cracks.
4
Pour the batter over the cooled crust, set the springform inside a large roasting pan, and carefully pour boiling water halfway up the sides to create a gentle, even bake.
5
Bake for 75 to 90 minutes until the edges are set but the center 3 inches still jiggle slightly when nudged, then turn off the oven, crack the door, and let the cake cool inside for 1 hour.
6
Run a thin knife around the edge, chill uncovered in the refrigerator for at least 6 hours or overnight, then release the ring and slice with a hot, wiped knife for clean wedges.

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