This New York-style cheesecake is a classic: a graham cracker crust and a filling made from cream cheese, sugar, eggs, and lemon. Dense and rich.
New York-Style Cheesecake
- Quick Glance
- 20 M
- 2 H
- Serves 12
Special Equipment: 9-inch springform pan
- For the graham cracker crust
- For the New York-style cheesecake filling
Preheat the oven to 325°F (163°C).
Grind the graham crackers to coarse crumbs in a food processor or with a rolling pin and a resealable plastic bag. Add the butter and sugar and process or stir until the crumb mixture is well blended and begins to stick together.
Press the crumb mixture onto the bottom (but not the sides) of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake the crust until golden and firm to touch, about 25 minutes.
Cool the crust in the pan on the rack. Wrap the outside of the pan with 3 layers of heavy-duty foil. Keep the oven at 325°F (163°C).
While the crust bakes, in a large bowl with an electric mixer on medium-high speed, beat the cream cheese until fluffy. Gradually add the sugar and beat until blended.
Beat in the eggs, 1 at a time, mixing just until just blended after each addition. Then add the egg yolk, scraping down sides of bowl. Beat in the lemon juice, vanilla, and salt. Sift the flour over the filling and beat on low speed just until blended.
Spread the filling over the cooled crumb crust.
Place the foil-wrapped cake pan in a large roasting pan. Place the roasting pan on the oven rack, pulling the rack out slightly. Carefully add enough hot water to the roasting pan to come halfway up the sides of the cake pan. Bake the cheesecake in the water bath, rotating the pan once halfway through, until the center is softly set, about 1 hour and 15 minutes.
Carefully remove the roasting pan from the oven. Let the cake pan stand in the water bath for 5 minutes. Remove the cake pan from the water bath and transfer it to a wire rack. Using a sharp, slender knife, work around the sides of the pan to loosen the cake. Cool completely at room temperature. Cover and—here’s the hard part—refrigerate overnight or for up to 2 days prior to slicing. Originally published March 31, 2011.
Recipe Testers' Reviews
Oh. My. Goodness. This is the best cheesecake I’ve ever made—and I’ve made quite a few. My husband actually said this cheesecake tops even those at The Cheesecake Factory. I used cinnamon graham crackers for the crust, and the result was tastebud bliss. The inside housed some of the creamiest cheesecake I’ve ever eaten.
The top cracked only the slightest bit, but I think that was because I didn’t have enough water in the skillet holding the cake pan—the water level is very important! I recommend that everyone make this at least once.
This is a cheesecake lover’s ultimate dream come true. The crust is just right—not too thick, but not too thin, either. The filling is rich, plush and creamy, tempting, and commanding you to take bite after bite.
My cheesecake baked in the exact time specified, coming out of the oven with a golden brown top, and a perfect center. There was not a crack to be found in the cheesecake, even after it fully cooled. I used a 12-inch cake pan to set my cheesecake into, filling it half full of water as directed. The cheesecake lovers voted this the best they had ever had. I wouldn’t change a thing in this recipe. It’s quick and easy to put together and it’s delicious just as written!
Make sure your cream cheese is at room temperature and that you have enough water in the roasting pan so it doesn’t run dry while in the oven.