Classic New York Cheesecake

Original Recipe

Ingredients

For the Crust

• 1½ cups graham cracker crumbs, from 12 whole crackers
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• ⅛ teaspoon salt

For the Filling

• 32 oz (four 8-oz blocks) cream cheese, at room temperature
• 2 cups sugar
• 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
• 6 large eggs
• ½ cup sour cream

Steps

Preparing the Pan

1. Preheat the oven to 375°F and set an oven rack in the lower middle position.
2. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance.
3. Spray the inside of the pan with nonstick cooking spray.

Making the Crust

4. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined.
5. Press the crumbs into an even layer on the bottom of the prepared pan.
6. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
7. Reduce the oven temperature to 325°F.

Making the Cheesecake Batter

8. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute.
9. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.
10. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined.
11. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.
12. Mix in the sour cream.
13. Pour the batter on top of the crust.

Baking

14. Set the cheesecake pan in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan.
15. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes.
16. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes.
17. Remove the springform pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.

Nutritional Facts

• Calories: 659 per slice
• Fat: 43g
• Saturated Fat: 24g
• Carbohydrates: 59g
• Sugar: 49g
• Fiber: 1g
• Protein: 11g
• Sodium: 464mg
• Cholesterol: 233mg

Substitutions

• Cream Cheese: Neufchatel cheese can be used for a lower fat option.
• Sour Cream: Plain Greek yogurt can be substituted for sour cream for a tangier flavor.
• Graham Crackers: Digestive biscuits or other similar cookies can be used for the crust if graham crackers are not available.