Perfect New York Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs (from 12 whole crackers)
02 -
6 Tbsp unsalted butter, melted
03 -
1 Tbsp granulated sugar
→ Cheesecake
04 -
2 1/4 lb cream cheese, room temperature (4 1/2 packages, 8-oz each)
05 -
1 1/4 cups granulated sugar
06 -
6 large eggs, room temperature
07 -
1/4 cup sour cream
08 -
1/2 Tbsp vanilla extract
# Instructions:
01 -
Crush graham crackers into crumbs. In a medium bowl, combine crumbs with melted butter and sugar and stir until moistened. Press crumbs into a 9-inch springform pan, going slightly up the sides. Bake at 175°C for 8 minutes and cool to room temperature.
02 -
Place 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan, ensuring no rips or holes. Fan the foil out at the tops to keep the rim clear for rising.
03 -
Preheat oven to 232°C. Beat cream cheese and sugar in a stand mixer on medium-high speed for 5 minutes until smooth, scraping down the bowl as needed. Reduce speed to medium and add eggs one at a time, beating until incorporated. Reduce speed to low and mix in sour cream and vanilla until combined. Pour batter over the cooled crust in the foil-wrapped springform pan.
04 -
Boil water and set the cheesecake pan in a deep roasting pan. Pour hot water halfway up the sides of the springform pan (approximately 4-5 cm). Transfer to the center rack of the oven and bake at 232°C for 15 minutes, then reduce heat to 107°C and bake for 60-75 minutes. The center of the cheesecake should wobble slightly when tapped. Let rest in the water bath for 45 minutes, then cool on a wire rack. Cover with plastic wrap (without touching the surface) and refrigerate overnight to set before slicing.
# Notes:
01 -
For best results, use a conventional oven instead of a convection oven.