Description
Ina Garten’s New York Cheesecake delivers classic Manhattan richness with silky cream cheese and graham cracker perfection. Creamy layers melt on your palate, offering a luxurious slice of culinary elegance that transports dessert lovers straight to the heart of New York’s most beloved sweet tradition.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) cream cheese, at room temperature
- 6 large eggs
- 2 cups sugar
- ½ cup sour cream
Crust Ingredients:
- 1½ cups graham cracker crumbs, from 12 whole crackers
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- ⅛ teaspoon salt
Flavor and Enhancement Ingredients:
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- 2 teaspoons fresh lemon juice, from 1 lemon
- ¼ teaspoon salt
Special Equipment:
- 9– or 10-inch springform pan
- 18-inch heavy-duty aluminum foil
Instructions
- Prepare the oven by heating to 350°F (175°C), ensuring an optimal baking environment for the cheesecake.
- Combine graham cracker crumbs, melted unsalted butter, granulated sugar, and a pinch of salt in a mixing bowl, stirring until the mixture achieves a consistent texture.
- Transfer the crumb mixture into a 9-inch or 10-inch springform pan, pressing firmly to create an even, compact crust layer. Bake the crust for 10 minutes, then remove and allow to cool completely.
- Lower the oven temperature to 325°F (160°C) for the next baking phase.
- In a large mixing bowl, cream together cream cheese and granulated sugar until the mixture becomes smooth and velvety, using an electric mixer at medium speed.
- Incorporate all-purpose flour, pure vanilla extract, freshly grated lemon zest, fresh lemon juice, and a pinch of salt into the cream cheese mixture, blending until thoroughly combined.
- Carefully add large eggs one at a time, mixing thoroughly after each addition to ensure proper integration and a smooth texture.
- Gently fold in full-fat sour cream, stirring until the filling achieves a uniform consistency.
- Wrap the exterior of the springform pan with heavy-duty aluminum foil to prevent water seepage during baking.
- Pour the prepared filling over the cooled crust, using a silicone spatula to create an even, smooth surface.
- Place the springform pan inside a larger baking dish, creating a water bath by adding hot water until it reaches approximately halfway up the pan’s sides.
- Bake the cheesecake for 1 hour and 15 minutes, watching for slightly set edges with a subtle jiggle in the center.
- After baking, turn off the oven and leave the cheesecake inside with the door closed for one hour, allowing it to cool gradually and prevent cracking.
- Remove the cheesecake from the oven and refrigerate for a minimum of 4 hours, preferably overnight, to ensure complete chilling and setting.
Notes
- Whip cream cheese and sugar until velvety smooth, eliminating any pesky lumps for a dreamy, uniform cheesecake texture.
- Gently fold eggs into the mixture one by one, giving each a gentle beating to create a silky, luxurious base that whispers sophistication.
- Create a cozy water bath for your cheesecake, protecting it from harsh oven temperatures and ensuring a creamy, crack-free masterpiece.
- Let your cheesecake rest peacefully in the turned-off oven, allowing it to cool slowly and gracefully without developing unwanted surface cracks.
- Tuck your creation into the refrigerator for a minimum of 4 hours, letting flavors mingle and texture transform into a decadent, firm delight.
- Prep Time: 30 minutes
- Cook Time: 1 hour 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 560 kcal
- Sugar: 36 g
- Sodium: 350 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 155 mg