NY Style Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
1½ cups crushed graham crackers (equals about 12 full crackers)
02 -
5 tablespoons melted unsalted butter
03 -
2 tablespoons granulated sugar
04 -
⅛ teaspoon fine salt
→ Filling
05 -
32 oz cream cheese (four 8-oz packages), softened to room temp
06 -
2 cups granulated sugar
07 -
3 tablespoons plain flour
08 -
4 teaspoons pure vanilla extract
09 -
1 teaspoon grated lemon peel from one fresh lemon
10 -
2 teaspoons squeezed lemon juice from the same lemon
11 -
¼ teaspoon fine salt
12 -
6 large eggs
13 -
½ cup sour cream
# Preparation Steps:
01 -
Heat your oven to 375°F and put the rack in the lower middle. Take heavy-duty foil and wrap it twice around the outside of your 9- or 10-inch springform pan. Give the inside a good spray with nonstick cooking spray.
02 -
Combine the graham crumbs, butter, sugar, and salt in a bowl. Push this mixture firmly onto the bottom of your pan. Pop it in the oven for 10 minutes until it's firm. Take it out and let it sit.
03 -
Turn down your oven to 325°F. Start heating some water in a kettle.
04 -
Using an electric mixer, beat the cream cheese with sugar and flour until it's completely smooth, about a minute. Drop in the vanilla, lemon peel, lemon juice and salt, mixing slowly until they're combined. Add your eggs one by one while mixing on low speed. Fold in the sour cream just until everything looks the same.
05 -
Put your springform pan inside a big roasting pan. Pour your mixture over the crust. Fill the roasting pan with boiling water about an inch deep. Bake for 1 hour 30-45 minutes until it's mostly set but still jiggles slightly in the middle. Let it cool in the water bath for 45 minutes, then take off the foil and chill in the fridge for at least 8 hours.
# Additional Tips:
01 -
You can make this two days before and keep it in your fridge
02 -
It'll stay good frozen for 3 months - just thaw in your fridge overnight
03 -
For prettier slices, wipe your knife clean between cuts