Description
A silky, creamy no-crack New York-style cheesecake baked gently in a water bath for a flawless finish every time. Step-by-step, failproof.
Ingredients
Crust:
1 1/2 cups (150 g) graham cracker crumbs
2 tbsp granulated sugar
5 tbsp unsalted butter, melted
Pinch fine sea salt
Filling:
32 oz (900 g) full-fat cream cheese, at room temperature
1 cup (200 g) granulated sugar
1 cup (240 ml) sour cream, at room temperature
4 large eggs, at room temperature
2 tsp pure vanilla extract
1 tsp finely grated lemon zest (optional)
1 tbsp fresh lemon juice (optional)
2 tsp cornstarch (or 1 tbsp all-purpose flour)
1/4 tsp fine sea salt
Instructions
1. Heat oven to 325°F (163°C). Boil a kettle of water. Wrap a 9-inch springform pan with two layers of heavy-duty foil; grease and line bottom with parchment.
2. Mix graham crumbs, sugar, salt, and melted butter. Press into pan and bake 10 minutes; cool slightly.
3. On LOW speed, beat cream cheese until very smooth, 2–3 minutes; scrape bowl.
4. Beat in sugar and salt on LOW. Add sour cream, vanilla, lemon zest, and juice; mix just to combine. Sprinkle in cornstarch; mix briefly. Scrape bowl.
5. Add eggs one at a time on LOW, mixing just until combined; tap bowl to release air bubbles.
6. Pour batter over crust. Set pan in a roasting pan and pour hot water around it to reach halfway up the sides.
7. Bake 55–70 minutes, until edges are set and the center jiggles slightly. Do not overbake.
8. Turn off oven, crack door, and rest cheesecake inside for 1 hour. Remove from bath, unwrap, run a thin knife around edge, and cool to room temp.
9. Cover and chill at least 4 hours (overnight best). Slice with a warm, dry knife and serve plain or with toppings.
Notes
For a watertight seal, use heavy-duty foil or a silicone wrap. Always use room-temp dairy and mix on low to avoid air bubbles. Pull the cheesecake when it still jiggles in the center and cool it slowly to prevent cracks.