Yield:

1 9-inch cake

New York-style cheesecake is a super simple dessert that is slightly creamier and denser than a classic cheesecake. You’ll be hard-pressed to find someone who doesn’t love it, even outside of New York.

There are only two components to cheesecake, and our recipe has perfected both. A silky sweet filling is essential, but a sturdy, well-baked crust is arguably the most important part, as it makes the cheesecake easier to slice.

What Causes a Cheesecake to Crack

There are a few reasons the top of cheesecake tends to crack, and some ways to minimize cracking:

Overbaking: A properly baked cheesecake should actually look underbaked when you pull it out of the oven. Give the pan a gentle wiggle. When the edges are set but the center jiggles like Jell-O, the cheesecake is ready.
Over-mixing the filling: Beating too much air into the cream cheese mixture could cause the cheesecake to rise too quickly or unevenly. As the filling cools down and sinks, it will be more likely to crack.
Cooling too quickly: Going from hot to cold too quickly can also cause cracks to appear on the surface. Let the cheesecake cool completely at room temperature before transferring to the refrigerator.
Not using a water bath: When the cheesecake is surrounded in a water bath, the filling is guaranteed to cook evenly, which will inevitably prevent cracks.

Tools and Techniques:

Springform Pans

Springform pans are ideal for delicate desserts like cheesecake. The pans have a nonstick removable belt around the outside that pops off to expose the edges of the cheesecake. From there, the cheesecake can be gently lifted instead of inverting it onto a platter and risking it breaking.

The Important of a Water Bath

Baking the cheesecake in a water bath in the oven helps keep the cream cheese filling silky smooth and creamy. The most important thing a water bath does is create moisture in the oven as the cheesecake bakes. A moist atmosphere in an otherwise dry climate will help keep the cheesecake from drying out and cracking. It will also help the filling rise evenly since it's surrounded by a water barrier.

Ingredients

4 ounces graham crackers, broken into pieces
¼ teaspoon coarse salt
⅓ cup sugar
4 tablespoons unsalted butter, melted

For the Filling

2 ½ pounds cream cheese (five 8-ounce packages), room temperature
4 ounces unsalted butter, room temperature
8 ounces sour cream, room temperature
1 ¾ cups granulated sugar
5 large eggs, plus 2 egg yolks
Zest of 1 lemon
1 teaspoon vanilla extract

Directions

Ingredients for New York Cheesecake — Grant Webster

Preheat oven and prepare pan,

Preheat oven to 375°F with rack in lower third of oven. Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

Grant Webster
Combine graham crackers and sugar for crust:

In a food processor, pulse graham crackers with salt and sugar to fine crumbs.

Grant Webster

Grant Webster
Add butter:

Add butter and pulse until fully incorporated.

Grant Webster
Bake and cool crust:

Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

Grant Webster

Use the bottom of a measuring cup or the flat side of a drinking glass to press the crumbs into a compact layer.
Other cookies, like chocolate disks, gingersnaps, or Biscoff wafers, can be used instead of graham crackers.
Mix cheesecake filling:

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth.

Grant Webster
Add eggs, yolks, zest, and vanilla:

Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

Grant Webster

Grant Webster
Line pan with foil and parchment:

Crisscross two long pieces of foil and place a piece of parchment on top.

Grant Webster
Wrap exterior of pan in foil:

Place springform in center of foil and wrap foil tightly around bottom and sides of pan.

Lining the pan with foil helps keep water from seeping into the cheesecake, which causes the crust to become soggy.

Grant Webster
Place pan in water bath: transfer to oven and bake:

Transfer to a roasting pan, pour filling into springform pan, and smooth the top. Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly.

Grant Webster
Remove from water bath and foil; chill:

Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

Grant Webster
Slice the cheesecake and serve:

To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.

Grant Webster

How to Slice Cheesecake:

For perfect slices every time, run a long thin-bladed knife under hot tap water, wiping it clean between cuts.

Storing Cheesecake:

If your guests don't devour the cheesecake immediately, it can be covered tightly and stored in the refrigerator for up to three days.

We don't recommend freezing. The extreme cold will change the texture.

Frequently Asked Questions:

What is the difference between New York cheesecake and regular cheesecake?

New York-style cheesecake is a lot denser than regular cheesecake. Regular cheesecake is thinned out with heavy cream, while New York cheesecake gets its creaminess mostly from cream cheese.

What type of cream cheese is best for cheesecake?

Full-fat cream cheese is a must for flavorful cheesecake. Skip anything labeled "low-fat" or "Neufchatel," which can have up to 25 percent less fat.

Try These Other Cheesecake Recipes:

Originally appeared: Mad Hungry, Episode 1101

Updated by

Victoria Spencer

Lucinda's New York-Style Cheesecake

What Causes a Cheesecake to Crack

Tools and Techniques:

Springform Pans

The Important of a Water Bath

Ingredients

Directions

Preheat oven and prepare pan,

Combine graham crackers and sugar for crust:

Add butter:

Bake and cool crust:

Mix cheesecake filling:

Add eggs, yolks, zest, and vanilla:

Line pan with foil and parchment:

Wrap exterior of pan in foil:

Place pan in water bath: transfer to oven and bake:

Remove from water bath and foil; chill:

Slice the cheesecake and serve:

How to Slice Cheesecake:

Storing Cheesecake:

Frequently Asked Questions:

Try These Other Cheesecake Recipes: