USA

New York Cheesecake

Name: New York Cheesecake
Prep time: 9 h 20 min
Cook time: 2 h 20 min
Total time: 11 h 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups (150 g) graham cracker crumbs, from about 10 full sheets; 6 tbsp (85 g) unsalted butter, melted, plus more for the pan; 1 1/2 cups (300 g) sugar, plus 2 tbsp (25 g) for the crust; 2 1/2 lb (1.13 kg) full-fat brick cream cheese, 5 packages of 8 oz each; 3 tbsp all-purpose flour; 1/2 tsp salt; 5 large eggs plus 2 large egg yolks, at room temperature; 1/3 cup (80 g) sour cream plus 1/4 cup (60 ml) heavy cream; 1 tbsp finely grated lemon zest; 2 tsp vanilla extract

New York cheesecake is tall, dense and rich with cream cheese, with a tang from sour cream and a thin brown top. The oven does something unusual here: a short blast of high heat colors the surface, then a very low temperature sets the center slowly with no water bath. Patience counts just as much afterward, because this cake only slices cleanly after a long, full chill.

Prep: 9 hr 20 min
Cook: 2 hr 20 min
Total: 11 hr 40 min
Serves: 12

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An illustration of New York Cheesecake — New York Cheesecake, illustrated for Tastybop

Ingredients

1 1/2 cups (150 g) graham cracker crumbs, from about 10 full sheets
6 tbsp (85 g) unsalted butter, melted, plus more for the pan
1 1/2 cups (300 g) sugar, plus 2 tbsp (25 g) for the crust
2 1/2 lb (1.13 kg) full-fat brick cream cheese, 5 packages of 8 oz each
3 tbsp all-purpose flour
1/2 tsp salt
5 large eggs plus 2 large egg yolks, at room temperature
1/3 cup (80 g) sour cream plus 1/4 cup (60 ml) heavy cream
1 tbsp finely grated lemon zest
2 tsp vanilla extract

Instructions

Take the cream cheese and eggs out of the fridge 1 hour before you begin, keeping them no longer than that. Cold cream cheese leaves lumps that no amount of mixing will fix.
Heat the oven to 350°F (175°C) and butter the sides of a 9-inch (23 cm) springform pan with sides at least 3 inches (8 cm) tall. Mix the crumbs, melted butter and 2 tbsp of the sugar, press firmly over the bottom and bake for 12 minutes. Set the pan on a sheet pan to catch drips.
Raise the oven to 500°F (260°C), allowing about 15 minutes for it to get there. Meanwhile, beat the cream cheese on medium-low for 3 minutes, scraping the bowl often, until completely smooth. Add the remaining 1 1/2 cups of sugar, the flour and the salt, and beat for 1 minute.
On low speed, add the eggs and yolks one at a time, mixing just until each disappears. Stir in the sour cream, heavy cream, lemon zest and vanilla. Beating in too much air now causes cracks and a sunken top later.
Pour the batter over the crust and bake for 12 minutes, until the top starts to turn golden brown in spots.
Reduce the oven to 200°F (95°C), propping the door open for 1 minute to help it cool down. Close it and bake for 80 to 100 minutes, until the center reaches 150°F (65°C) on an instant-read thermometer and still jiggles slightly. Keep the door shut otherwise.
Set the pan on a rack. After 5 minutes, run a thin knife around the edge to free the cake so it won't crack as it shrinks. Cool for up to 2 hours, until barely warm.
Refrigerate, uncovered at first and then covered, for at least 6 hours and preferably overnight. Remove the ring and slice with a hot, wiped knife.

Tips

The center comes out at about 150°F (65°C) and climbs a little as it stands, which keeps it creamy. USDA advises 160°F (71°C) for egg dishes, so bake it to that temperature, or use pasteurized eggs, if serving anyone pregnant, very young, elderly or with a weak immune system. The texture will be slightly firmer at 160°F.
If you trust a water bath more, wrap the pan in two layers of heavy foil and set it in a roasting pan with 1 inch (2.5 cm) of hot water. Bake at 325°F (165°C) for 75 to 90 minutes, to the same temperature. The top stays pale rather than browned.
Soft tub cream cheese has more water and air than the brick kind, and the filling won't set as firmly. Stick to full-fat blocks.

Did you know?

New York cheesecake is tall, dense and famously creamy.
Cream cheese is the key, which an American dairyman helped invent.
Bakers cool it slowly so that the top doesn't crack.

Questions

Do I need a water bath for New York cheesecake?

Not with this method. The long bake at 200°F (95°C) protects the eggs from curdling in the same way a water bath does, with no risk of a soggy crust.

Why did my cheesecake crack or sink?

Too much air in the batter, too long in the oven, or a cake stuck to the pan as it cools. Mix slowly, pull it at the right temperature and loosen the edge early. A topping covers any crack that does form.

How long does cheesecake keep?

Up to 5 days covered in the fridge. It also freezes well for up to 2 months. Wrap it tightly and thaw overnight in the fridge.