Classic New York Style Cheesecake

cheesecake with slice on marble cake stand, flowers and white napkin beside, and second slice of cheesecake on two stacked white plates

Classic New York Style Cheesecake

Silky smooth, tangy, with bright lemony flavors. This Classic New York Style Cheesecake is the ultimate dessert for any and every occasion! SO. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 10

Cook Time: 45

Refrigeration Time: 12

Servings:

Calories: 638kcal

Ingredients

Crust

8 graham crackers
1¼ Tablespoons granulated sugar
4 Tablespoons salted butter melted

Cheesecake

4 cups cream cheese room temperature
1 cup granulated sugar
4 large eggs room temperature
2½ Tablespoons lemon juice
1½ teaspoons lemon zest
1¼ teaspoons vanilla extract

Instructions

Crust

Heat oven to 325° F.
Spray an 8" round cake pan with cooking spray.
Line bottom with parchment paper. Set aside.
Place graham crackers in the bowl of a food processor.
Process to crumbs.
Add sugar.
Pulse to combine.
Add butter.
Pulse to mix.
Spread evenly in prepared pan.
Use the bottom of a measuring cup or a tamper to tamp crust onto bottom and about 1/2" up the sides of the pan.
Bake for 10 minutes.
Remove from oven. Set aside.

Cheesecake

With an electric mixer, beat cream cheese until smooth and creamy, 2-3 minutes.
With the mixer running, stream in sugar.
Add eggs, one at a time, beating well after each addition.
Stir in lemon juice, lemon zest, and vanilla.
Pour into prepared crust.
Set in a larger pan.
Add boiling water to 1" up the side of the pan.
Bake for 45 minutes, until just set.
Remove from oven.
Allow to cool in water bath.
When cool, remove from water bath, dry pan, and refrigerate overnight.
When ready to unmold, place a cake circle on top of cheesecake.
Turn upside down.
Heat with a kitchen torch until crust releases.
Immediately invert onto a serving plate.

Notes

Do not leave large chunks of graham cracker! It needs to be about the consistency of sand. Alternatively, you can purchase graham cracker crumbs and use 1 cup.
When making the crust, do not add more butter than what’s stated in the recipe card. If you add more butter, it will become greasy when baked.
When packing down the crust, it’s best to use a metal measuring cup to ensure a tight and even pack.
Be sure to mix the cream cheese and eggs VERY well. Scrape down the sides and beater blade often to ensure no lumps.
Once the eggs are added, try not to beat or mix too much. Eggs will retain air and give extra (and unwanted) lift to this cheesecake. That causes cracks!
If you suspect air bubbles in your filling, tap the cake pan against your counter a few times!
Don’t be intimated by the water bath. Read above for a few tips to help.
When the cheesecake is baking, DO NOT open the oven door. You will lose all the moisture in the oven and it’ll either cause the cheesecake to sink or crack.
Do not over bake this cheesecake! Follow the baking times and instructions listed in the recipe card below for best results.
Once the cheesecake is done, let it cool completely in the water bath before taking out.
When the cheesecake is at room temperature, cover with aluminum foil and place in the fridge overnight.
If the cheesecake does not pull away from sides of pan after cooling, run a thin-bladed knife dipped in hot water around the edge of the cheesecake to loosen it.
If you don't have a blow torch to heat your cake pan to release the cheesecake, you can use your stovetop. Just be very careful and do not leave it longer than 20-30 seconds!

Nutrition