New York Cheesecake (Version imprimable)
A velvety New York Cheesecake with a crisp graham crust, great for celebrations or indulging anytime.
# Composition:
→ Crust
01 -
2 tablespoons sugar
02 -
5 tablespoons melted unsalted butter
03 -
⅛ teaspoon salt
04 -
1½ cups crushed graham crackers (around 12 whole crackers)
→ Filling
05 -
2 teaspoons freshly squeezed lemon juice (1 lemon)
06 -
32 oz cream cheese (room temp, four 8-oz blocks)
07 -
1 teaspoon grated lemon zest from a single lemon
08 -
3 tablespoons plain flour
09 -
4 teaspoons pure vanilla extract
10 -
2 cups granulated sugar
11 -
¼ teaspoon salt
12 -
6 large eggs
13 -
½ cup sour cream
# Étapes de réalisation:
01 -
Set your oven to 375°F and position a rack slightly below the center. Wrap the outside of a 9- or 10-inch springform pan with foil (heavy-duty, doubled up). Coat the inside with cooking spray.
02 -
In a medium bowl, mix your cracker crumbs, butter, sugar, and salt until combined. Firmly press this onto the bottom of your pan. Pop it into the oven for 10 minutes until it’s set. Let it cool afterward.
03 -
Turn the oven down to 325°F. Boil a kettle of water.
04 -
Using an electric mixer, blend the cream cheese, sugar, and flour until creamy (about 1 minute). On a low setting, mix in the vanilla, zest, juice, and salt. Add eggs one by one, keeping the mixer on low, and finish by gently incorporating the sour cream just until smooth.
05 -
Set your springform pan into a bigger roasting pan. Pour the prepared filling onto your crust. Add your boiled water (about an inch deep) into the roasting pan, making a sort of hot water bath. Bake at 325°F for 1 hour 30–45 minutes. It should be firm but slightly jiggle in the middle. Let it cool in its hot water bath for 45 minutes, then chill in the fridge (foil removed) for at least 8 hours.
# Détails supplémentaires:
01 -
Keeps in the fridge for 2 days if made ahead
02 -
Can be frozen for 3 months—thaw overnight in the fridge
03 -
For neat pieces, wipe your knife after each slice