Dessert: United States – New York-Style Cheesecake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 10

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 6 hrs

Total 7 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (150 g) graham cracker crumbs (about 12 full sheets)
2 tbsp (25 g) granulated sugar
6 tbsp (85 g) unsalted butter, melted
Pinch of salt
4 packages (8 oz (225 g) each) cream cheese, softened
1 cup (200 g) granulated sugar
3 / 4 cup (180 ml) sour cream, at room temperature
2 tsp (10 ml) vanilla extract
1 tbsp (15 ml) fresh lemon juice
1 tbsp (8 g) cornstarch (or 2 tbsp (16 g) all-purpose flour)
3 large eggs, at room temperature
1 large egg yolk, at room temperature
Fresh berries, berry sauce, or cherry pie filling (optional)

Show original ingredient measurements

1 1 / 2 cups (150 g) graham cracker crumbs (about 12 full sheets)
2 tbsp (25 g) granulated sugar
6 tbsp (85 g) unsalted butter, melted
Pinch of salt
4 packages (8 oz / 225 g each) cream cheese, softened
1 cup (200 g) granulated sugar
3 / 4 cup (180 ml) sour cream, at room temperature
2 tsp (10 ml) vanilla extract
1 tbsp (15 ml) fresh lemon juice
1 tbsp (8 g) cornstarch (or 2 tbsp / 16 g all-purpose flour)
3 large eggs, at room temperature
1 large egg yolk, at room temperature
Fresh berries, berry sauce, or cherry pie filling (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 325°F. Wrap the outside of a 9-inch (23 cm) springform pan with two layers of heavy-duty foil to prevent leaks. Lightly grease the pan and line the bottom with parchment.
Make the crust: In a bowl, combine graham cracker crumbs, sugar, and a pinch of salt. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom and about 1 inch (2.54 cm) up the sides of the pan. Bake 8–10 minutes, then cool slightly.
Boil a kettle of water for a water bath (bain-marie).
Make the filling: In a large bowl, beat the softened cream cheese on medium speed until completely smooth, 2–3 minutes. Add sugar and beat until creamy. Mix in sour cream, vanilla, lemon juice, and cornstarch on low just until combined, scraping the bowl as needed.
Add eggs and yolk one at a time on low speed, mixing just until incorporated after each addition to avoid excess air.
Pour the filling into the crust and smooth the top. Tap the pan gently on the counter to release any air bubbles.
Set the springform pan inside a large roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan.
Bake at 325°F for 60–70 minutes, until the edges are set and the center still has a slight wobble (about a 2-inch (5.08 cm) circle).
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Remove from the water bath, unwrap the foil, and run a thin knife around the edge to loosen. Cool to room temperature, 1–2 hours.
Refrigerate uncovered until fully chilled and set, at least 4 hours or overnight.
To serve, release the springform ring, slice with a warm, clean knife, and top with fresh berries or sauce if desired.

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks. Lightly grease the pan and line the bottom with parchment.
Make the crust: In a bowl, combine graham cracker crumbs, sugar, and a pinch of salt. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom and about 1 inch up the sides of the pan. Bake 8–10 minutes, then cool slightly.
Boil a kettle of water for a water bath (bain-marie).
Make the filling: In a large bowl, beat the softened cream cheese on medium speed until completely smooth, 2–3 minutes. Add sugar and beat until creamy. Mix in sour cream, vanilla, lemon juice, and cornstarch on low just until combined, scraping the bowl as needed.
Add eggs and yolk one at a time on low speed, mixing just until incorporated after each addition to avoid excess air.
Pour the filling into the crust and smooth the top. Tap the pan gently on the counter to release any air bubbles.
Set the springform pan inside a large roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan.
Bake at 325°F for 60–70 minutes, until the edges are set and the center still has a slight wobble (about a 2-inch circle).
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Remove from the water bath, unwrap the foil, and run a thin knife around the edge to loosen. Cool to room temperature, 1–2 hours.
Refrigerate uncovered until fully chilled and set, at least 4 hours or overnight.
To serve, release the springform ring, slice with a warm, clean knife, and top with fresh berries or sauce if desired.