Classic New York Cheesecake

Name: Classic New York Cheesecake
Yield: Serves 16
Cuisine: United States
Ingredients: 1½ cups/150 grams fine graham cracker/digestive biscuit crumbs (from about 10 whole crackers); 1¾ cups/350 grams sugar; 6 tablespoons/85 grams butter, melted; 7 large eggs; 2½ pounds/1.2 kilograms cream/soft cheese, at room temperature; ½ cup/120 milliliters sour cream; 1 tablespoon grated lemon zest; 1½ cups/300 grams sugar; 1 tablespoon lemon juice, or more to taste; 2 teaspoons vanilla extract

Preparation info

Serves
16

Difficulty
Easy

Appears in

Ruhlman's Twenty

By Michael Ruhlman

Published 2011

About

This easy cheesecake is very dense and rich in the traditional New York style. It’s effectively a custard using cream cheese. The custard cooks gently in the heat of the water bath, resulting in a cheesecake with a smooth top and no cracks, worth the extra effort.

Ingredients

Crust

1½ cups/150 grams fine graham cracker/digestive biscuit crumbs (from about 10 whole crackers

Americas
United States
Cake
Vegetarian
New York

Method

Preheat the oven to 350°F/180°C/gas 4.

Make the Crust

In a medium bowl, combine the cracker crumbs and sugar. Pour the butter over the crumbs and sugar and stir until the ingredients are evenly moistened. Press the mixture into the bottom o