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Classic New York Cheesecake

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A rich and creamy classic cheesecake with a buttery graham cracker crust, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 2 tablespoons (25g) granulated sugar
  • 4 ½ tablespoons (65g) unsalted butter, melted
  • 4 cups (900g) full-fat cream cheese, at room temperature
  • 1 ⅛ cups (225g) granulated sugar
  • 2 tablespoons cornstarch
  • 4 large eggs plus 1 egg yolk, at room temperature
  • ½ cup (120 ml) heavy cream
  • 1 ½ teaspoons pure vanilla extract
  • Grated lemon zest from 1 small lemon (1 teaspoon)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix graham cracker crumbs and 2 tablespoons sugar. Stir in melted butter until crumbs look like wet sand.
  3. Press crumbs evenly into the bottom of the springform pan. Bake the crust for 10 minutes and let it cool.
  4. Lower oven to 325°F (160°C).
  5. Beat the cream cheese in a large bowl until smooth. Add 1 1/8 cups sugar and cornstarch. Beat until smooth.
  6. Add eggs one at a time and mix on low speed. Add the extra yolk and mix until just combined.
  7. Stir in heavy cream, vanilla, and lemon zest. Pour filling over the cooled crust and smooth the top.
  8. For a water bath: wrap the bottom of the pan in foil and place inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake for 50–70 minutes, until the center is mostly set but still slightly jiggly. Turn off the oven and leave the cake inside for 30 minutes.
  10. Remove from oven and water bath. Run a knife around the edge to loosen and cool to room temperature. Chill in the fridge for at least 4 hours or overnight.

Notes

Serve plain or with fresh berries, fruit compote, or a drizzle of caramel or chocolate. Store in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Find it online: https://voxrecipes.com/new-york-cheesecake-recipe/