Classic New York Style Cheesecake

Classic New York Style Cheesecake ingredients

• 1.5 cups Graham cracker crumbs
• 0.25 cup Granulated sugar
• 6 tbsp Unsalted butter (melted)
• 4 8oz packages Cream cheese (full-fat, softened)
• 1.5 cups Granulated sugar
• 4 whole Large eggs
• 1 large Egg yolk
• 0.5 cup Sour cream (full-fat)
• 0.25 cup Heavy cream
• 1 tsp Vanilla extract
• 1 tsp Lemon zest

How to make Classic New York Style Cheesecake

1. Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, covering the bottom and sides completely to prevent water from seeping in during the water bath.
2. **For the Crust:** In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven.
3. **For the Cheesecake Filling:** In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and beat until well combined and light.
4. Beat in the eggs one at a time, mixing just until each is incorporated. Scrape down the sides of the bowl as needed. Beat in the egg yolk.
5. Stir in the sour cream, heavy cream, vanilla extract, and lemon zest until just combined. Do not overmix once eggs are added, as this can lead to cracks.
6. Pour the filling over the baked crust in the springform pan. Place the springform pan into a larger roasting pan.
7. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
8. Bake for 1 hour to 1 hour 30 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the water bath for 1 hour.
9. Remove the cheesecake from the water bath and the roasting pan. Carefully remove the foil. Let it cool completely on a wire rack at room temperature.
10. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before releasing from the springform pan and serving.

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