The Best New York Cheesecake

Votes: 1

Time: 12 hours 45 minutes
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Calories 292, total fat 24 G., saturated fats 13 G., proteins 5 G., carbohydrates 16 G., fiber 0 G., cholesterol 108 mg, sodium 222 mg, sugar 13 G.

This recipe faithfully replicates the famous New York masterpiece: a dense, velvety cream cheese filling with vanilla aroma and a hint of citrus rests on a soft graham cracker crust. Now you can make New York cheesecake at home and save big! The cheesecake is so delicious, you don't even need to decorate it.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2 cups crushed graham crackers (about 16 crackers)
110 g unsalted butter, melted
1/4 cup light brown sugar
1/4 teaspoon coarse salt
Special equipment: springform pan with a diameter of 22 cm.

Filling

1.1 kg cream cheese, room temperature
1 cup granulated sugar
0.5 cups heavy cream
5 large eggs, room temperature
Zest of 1 lemon + 2 tsp freshly squeezed lemon juice
2 tsp vanilla extract
0.5 tsp coarse salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, cream, cream cheese, brown sugar, lemon zest

Cooking the dish according to the recipe:

Place a rack in the middle of the oven and preheat the oven to 160°C.
In a medium bowl, combine crushed graham crackers, melted butter, brown sugar, and salt until evenly moistened.

Spread the mixture into a 22cm springform pan and press evenly into the bottom and up the sides. Bake until golden brown, 15-18 minutes.
Cool the cake completely on a wire rack. Wrap the outside of the pan with foil and place in a roasting pan.
Filling:

Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping down the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until smooth. Beat in the eggs, one at a time.
Add the lemon zest and juice, vanilla extract, and salt and beat until fully combined, being careful not to overbeat the filling. Transfer it to the crust.
Bring water to a boil in a kettle. Carefully place the roasting pan in the oven (do not remove the oven rack). Pour enough hot water into the roasting pan to come halfway up the foil-lined pan.
Bake until the cheesecake is golden brown around the edges but the center is still slightly jiggly, about 2 hours.
Transfer the cheesecake from the pan to a wire rack. Run a knife around the edges and let cool to room temperature. Cover and refrigerate for at least 8 hours or overnight. Bring the cheesecake to room temperature 30 minutes before serving. Remove from the pan.
Dip a knife in hot water and wipe it dry. Use a hot knife to cut the cheesecake into slices.