Classic dense and creamy cheesecake. Rich, dense cheesecake with graham cracker crust baked in water bath for ultra-creamy texture. The iconic NYC-style cheesecake that sets the standard.
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8 items
Preheat oven to 180°C (350°F). Wrap outside of 9-inch springform pan tightly with aluminum foil to prevent water from leaking in during water bath
Make crust - Mix graham cracker crumbs, 50g sugar, and melted butter until mixture resembles wet sand. Press firmly into bottom of springform pan
Bake crust for 10 minutes until set and lightly golden. Remove and let cool. oven temperature to 160°C (320°F)
Beat cream cheese on medium speed for 3 minutes until very smooth and no lumps remain. Scrape down bowl frequently
Add sugar and beat for 2 minutes until well combined and fluffy
Mix in sour cream, vanilla, and lemon juice until smooth
Add eggs one at a time, beating on low speed just until incorporated after each addition. Don't overmix or too much air will cause cracks
Pour filling over cooled crust and smooth top. Tap pan gently on counter to release air bubbles
Place springform pan in large pan. Fill pan with hot water to come halfway up sides of springform pan, creating water bath
Bake for 60-70 minutes until edges are set but center still jiggles slightly when gently shaken. Cheesecake will continue to set as it cools
Turn off oven, crack oven door open, and let cheesecake cool in oven for 1 hour. This prevents cracks from forming
Remove from oven and water bath. Run knife around edge of pan to loosen. Refrigerate for at least 6 hours or overnight before removing from pan
Before serving, remove springform ring. Can top with fresh berries, fruit compote, or serve plain
