A recipe from Gemo
New York Cheesecake
A classic New York-style cheesecake with a buttery graham cracker crust and a dense, smooth cream-cheese filling. A water bath, gentle baking, slow cooling, and overnight chilling help the cake set cleanly without the burnt top or rustic texture of Basque cheesecake.
Method
- 01
Preheat the oven to 325 F / 160 C. Grease a 9-inch springform pan, wrap the outside tightly with two layers of foil, and heat a kettle of water for the water bath.
- 02
Mix 200 g graham cracker crumbs with 25 g sugar and 85 g melted butter until evenly moistened. Press firmly across the bottom and slightly up the sides of the pan, then bake at 160 C for 10 minutes and let cool.
⏱ 10 min
- 03
Beat 900 g softened cream cheese on low speed until smooth. Add the remaining 250 g sugar and 2 tablespoons flour, scraping the bowl, and mix only until no lumps remain.
- 04
Mix in 240 g sour cream, 2 teaspoons vanilla extract, and the lemon zest on low speed. Add the 4 eggs one at a time, mixing just until each egg disappears into the batter.
- 05
Pour the filling over the cooled crust and smooth the top. Tap the pan gently on the counter to release large air bubbles.
- 06
Set the springform pan inside a roasting pan. Pour hot water into the roasting pan to come halfway up the outside of the springform pan, then bake at 160 C for 70 to 80 minutes, until the edges are set and the center still wobbles slightly.
⏱ 75 min
- 07
Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour so it cools gradually and is less likely to crack.
⏱ 60 min
- 08
Remove the pan from the water bath, discard the foil, and run a thin knife around the edge of the cheesecake. Cool completely at room temperature.
- 09
Cover and refrigerate the cheesecake for at least 6 hours, preferably overnight, until fully set.
⏱ 360 min
- 10
Unmold the cheesecake and slice with a warm clean knife. Serve plain or with a simple berry topping if desired.
Nutrition
