Description
Ina Garten’s New York cheesecake delivers creamy perfection with classic graham cracker crust and rich cream cheese filling. Silky smooth textures and balanced sweetness make this dessert a crowd-pleasing centerpiece you’ll want to savor slowly.
Ingredients
Scale
- 32 oz (907 g) cream cheese, at room temperature
- 6 large eggs
- 2 cups sugar
- 1.5 cups graham cracker crumbs, from 12 whole crackers
- 0.5 cup sour cream
- 5 tbsps unsalted butter, melted
- 3 tbsps all-purpose flour
- 4 tsp vanilla extract
- 2 tbsps sugar
- 1 tsp packed lemon zest, from 1 lemon
- 2 tsp fresh lemon juice, from 1 lemon
- 0.25 tsp salt
- 0.125 tsp salt
- 9– or 10-inch springform pan
- 18-inch heavy-duty aluminum foil
Instructions
- Crust Preparation: Blend graham cracker crumbs, melted butter, sugar, and salt into a uniform mixture, then press firmly into a springform pan. Bake at 350°F (175°C) for 10 minutes, then cool completely.
- Filling Creation: Using an electric mixer, cream cream cheese and sugar until silky smooth. Incorporate flour, vanilla extract, lemon zest, lemon juice, and salt, blending thoroughly.
- Egg Integration: Add eggs individually, mixing completely after each addition to maintain a smooth consistency.
- Sour Cream Incorporation: Fold in sour cream until the filling achieves a uniform texture.
- Water Bath Setup: Wrap the springform pan’s exterior with aluminum foil, then place inside a larger baking dish. Pour filling over the cooled crust, creating an even surface.
- Precise Baking: Reduce oven temperature to 325°F (160°C). Fill the outer baking dish with hot water halfway up the pan’s sides. Bake for 1 hour and 15 minutes until edges are set with a slight center jiggle.
- Cooling Process: Turn off oven, leaving cheesecake inside with door closed for one hour to prevent cracking. Refrigerate for a minimum of 4 hours or overnight to ensure complete setting.
Notes
- Prevent Cracking Technique: Allow cheesecake to cool slowly inside the oven after baking to minimize surface cracks and maintain a smooth, creamy texture.
- Water Bath Essentials: Wrap springform pan tightly with aluminum foil and use hot water to create even heat distribution, preventing dry edges and ensuring uniform baking.
- Room Temperature Ingredients: Bring cream cheese, eggs, and sour cream to room temperature before mixing to achieve a smoother, lump-free filling and better ingredient integration.
- Precise Mixing Method: Add eggs one at a time and mix thoroughly after each addition to create a silky, homogeneous filling without overmixing, which can cause structural issues.
- Prep Time: 30 minutes
- Cook Time: 1 hour 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 496
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 156 mg