Classic New York Cheesecake
Dense, rich, and ultra-creamy, this quintessential New York cheesecake rests upon a buttery graham cracker crust. Gently baked in a water bath for a flaw-free, crackless finish with delicate citrus notes.
Ingredients
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Instructions
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Preheat oven to 325°F (165°C); mix graham cracker crumbs, melted butter, and 2 tbsp sugar, pressing firmly into the bottom of a 9-inch springform pan.
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Bake crust for 10 minutes, then remove and allow to cool completely; wrap the outside of the pan securely in heavy-duty aluminum foil.
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In a large bowl, beat cream cheese and 1 cup sugar on medium-low speed until creamy and lump-free, avoiding whipping excess air.
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Add sour cream, vanilla extract, and lemon juice, blending on low until smooth.
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Add eggs one at a time, mixing gently on lowest speed just until yolk disappears into batter.
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Pour batter over crust, place springform pan in a large roasting pan filled with 1 inch of warm water (water bath), and bake for 55 to 60 minutes until edges are set but center has a gentle wobble; cool gradually in turned-off oven with door cracked.
Notes & Tips
A gentle water bath and gradual cooling prevent the delicate cheesecake surface from cracking.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 440 kcal |
| Protein | 8g g |
| Fat | 28g g |
| Carbohydrates | 42g g |
| Fiber | 0g g |