# New York Cheesecake

New York cheesecake is dense, creamy and tangy, with a buttery graham cracker crust and a smooth, pale top. It is rich enough that a thin slice satisfies.

The secrets are room temperature ingredients, gentle mixing and a water bath. Together they give a smooth, crack-free cake that slices cleanly after an overnight chill.

- Total time: 1 h 45 min (prep 30 min, cook 1 h 15 min)
- Serves: 12
- Per serving (estimated): 520 kcal, 9 g protein
- Cuisine: American. Category: Dessert. Diet: vegetarian.

## Ingredients

- 200 g graham cracker crumbs (about 14 sheets)
- 50 g granulated sugar (1/4 cup), for crust
- 115 g unsalted butter, melted
- 900 g full-fat cream cheese, room temperature (4 blocks)
- 250 g granulated sugar (1 1/4 cups)
- 30 g all-purpose flour (1/4 cup)
- 240 g sour cream (1 cup), room temperature
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- 1/4 tsp fine salt

## Method

1. Heat the oven to 350°F (175°C) with a rack in the lower third. Wrap the outside of a 9-inch (23 cm) springform pan with two layers of foil.
2. Mix the crumbs, 50 g sugar and melted butter. Press into the bottom and 1 inch up the sides of the pan. Bake 10 minutes, then cool. Lower the oven to 325°F (165°C).
3. Beat the cream cheese on medium for 2 minutes until completely smooth, scraping the bowl. Beat in 250 g sugar, then the flour and salt.
4. Mix in the sour cream, vanilla and lemon juice on low. Add the eggs one at a time, mixing just until blended. Do not overbeat.
5. Pour the batter over the crust. Set the pan in a large roasting pan and add hot water to come 1 inch (2.5 cm) up the side of the springform.
6. Bake 65 to 75 minutes, until the edges are set and the center still jiggles slightly, about 150°F (66°C).
7. Turn the oven off, crack the door and leave the cheesecake inside for 1 hour.
8. Remove it from the water bath, cool to room temperature, then chill uncovered for at least 6 hours, ideally overnight, before releasing the pan and slicing.

## Why it works

- Room temperature cream cheese beats smooth without lumps, so there is no need to overmix.
- Mixing the eggs in on low speed keeps air out of the batter, which prevents puffing and cracking.
- The water bath keeps the oven humid and the temperature gentle, so the custard sets evenly.
- Cooling inside the oven lets the cake shrink slowly, which prevents cracks from sudden temperature changes.
- A long chill lets the filling firm fully, so slices come out clean.

## The science

- **Why a water bath helps.** Water cannot go above 212°F (100°C), so the pan sits in a gentle, even heat. That keeps the edges from overcooking before the center sets, and the steam stops the top from drying and splitting.
- **Why eggs go in last and slow.** Beating whips in air. Air bubbles expand in the oven, puff the cake up and then collapse, which tears the surface. Mixing the eggs in on low speed until just blended keeps the batter dense and smooth.
- **Why room temperature matters.** Cold cream cheese stays lumpy, and the only way to fix lumps is more mixing, which adds air. Soft cream cheese blends easily and the batter stays smooth and thick with very little beating. Take cream cheese and eggs out 2 hours before you start. Warm them gently in a bowl of warm water if you forgot.

## Tips

- Take the cream cheese, sour cream and eggs out 2 hours before starting.
- Scrape the bowl often so there are no cream cheese lumps.
- Run a thin knife around the edge before releasing the springform.

## Mistakes to avoid

- Overbeating the batter adds air and causes cracks, so mix on low after the sugar.
- Overbaking until the center is firm makes the cheesecake dry and grainy, so pull it while the center still jiggles.
- Skipping the foil lets water leak into the crust, so wrap the pan with two layers.

## Variations and swaps

- Top with fresh strawberries and a spoonful of strawberry sauce.
- Swirl in 3 tbsp caramel before baking.
- Use a chocolate cookie crust in place of graham crackers.
- Swap sour cream for plain Greek yogurt for a tangier, slightly lighter cake.
- Swap graham crackers for digestive biscuits.
- Swap lemon juice for 1 tsp lemon zest for a brighter lemon flavor.

## Storage

Refrigerate the cheesecake, covered, for up to 5 days. Freeze whole or sliced for up to 2 months, wrapped tightly, and thaw in the fridge overnight.

## FAQ

**How do I keep cheesecake from cracking?**

Use room temperature ingredients, mix on low once the eggs go in, bake in a water bath and cool slowly in the turned-off oven. Pull it while the center still jiggles slightly.

**How do I know when cheesecake is done?**

The edges are set and the center still wobbles slightly like gelatin, around 150°F (66°C) on a thermometer. It firms up as it chills, so do not bake until it is rigid.

**Do I have to use a water bath?**

It gives the smoothest, creamiest result. You can skip it, but the cake will be more likely to crack and the edges will bake faster than the center.

**Why chill cheesecake overnight?**

The filling is a soft custard when it comes out of the oven. A long chill sets it fully and lets the flavor mellow, so you get clean slices.

**Can I use low-fat cream cheese?**

It is not recommended. Full-fat cream cheese gives the dense, creamy texture and sets properly. Low-fat versions are watery and can make a grainy cheesecake.

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Source: https://cookingscientist.com/recipes/new-york-cheesecake (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846