The Story
New York cheesecake is in a category by itself — denser, creamier, and more intensely flavored than any other style. The filling is almost pure cream cheese, enriched with sour cream for tang and eggs for structure. When made properly, it has a satiny texture that is simultaneously rich and light, and it slices cleanly into perfect wedges. The most important thing about baking cheesecake is preventing cracks, which form when the filling overcooks and contracts too quickly as it cools. This recipe uses a water bath to insulate the cheesecake from direct heat, and the cake is cooled very slowly in the turned-off oven to prevent temperature shock. Do not rush this process. The other secret is using room-temperature ingredients and mixing gently — overbeating incorporates air bubbles that can also cause cracking. Serve plain or with a drizzle of fruit sauce, and watch it disappear within minutes.
Ingredients
- 01For the crust:
- 022 cups graham cracker crumbs
- 033 tablespoons sugar
- 046 tablespoons butter, melted
- 05For the filling:
- 064 (8-oz) packages cream cheese, room temperature
- 071 1/4 cups granulated sugar
- 081 cup sour cream, room temperature
- 092 teaspoons vanilla extract
- 10Zest of 1 lemon
- 115 large eggs, room temperature
Method
- 1
Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil to prevent water from seeping in.
- 2
For the crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom and 1 inch up the sides of the prepared pan.
- 3
Bake the crust for 10 minutes until set. Let cool while you make the filling.
- 4
Reduce oven temperature to 325°F (165°C). Bring a kettle of water to a boil.
- 5
For the filling: Beat the cream cheese on medium-low speed until completely smooth, scraping down the sides frequently.
- 6
Add the sugar and beat until combined, about 2 minutes. Do not overbeat.
- 7
Mix in the sour cream, vanilla, and lemon zest.
- 8
Add the eggs one at a time, mixing on low speed just until each is incorporated. Do not overbeat or the cheesecake will puff and crack.
- 9
Pour the filling over the cooled crust and smooth the top.
- 10
Place the springform pan in a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- 11
Bake for 1 hour 30 minutes, until the edges are set but the center still jiggles slightly.
- 12
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- 13
Remove from the water bath and refrigerate for at least 6 hours, preferably overnight, before serving.
- 14
Run a knife around the edges and release the springform ring. Slice with a clean knife dipped in hot water.
From Emma's Kitchen
Pro tips & little secrets
- Room-temperature ingredients are absolutely essential for a smooth, lump-free filling.
- Do not overbeat the filling — you want to avoid incorporating air, which causes cracks.
- The water bath insulates the cheesecake from direct heat for gentle, even cooking.
- Slow cooling in the oven prevents the temperature shock that causes cracks.
Written & tested by
Emma Bennett
Emma started SavoryNest from her home kitchen in 2021. She tests every recipe at least three times before it goes live and personally responds to every reader email.
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