The Ultimate New York Style Cheesecake

How to Make It

• 1

  Prepare the Crust: Finely crush 200 grams of graham crackers and mix thoroughly with 100 grams of melted butter. Press evenly into the bottom of a 23 cm springform pan. This takes 10 minutes; chill in the refrigerator for 15 minutes to allow the crust to firm up.

• 2

  Prepare the Filling: In a large mixing bowl, beat 900 grams of room-temperature cream cheese with 300 grams of granulated sugar using an electric mixer for 5 minutes until smooth and fluffy. Add 4 large eggs one at a time, ensuring each is fully incorporated but do not overmix. Finally, stir in 120 ml of sour cream and 10 ml of vanilla extract just until combined. Avoid over-beating to minimize air bubbles.

• 3

  Bake in a Water Bath: Wrap the outside of the springform pan with several layers of aluminum foil to make it watertight. Pour the filling over the prepared cracker crust. Place the pan inside a larger roasting pan filled halfway with hot water. Bake in a preheated oven at 160°C for approximately 1 hour and 15 minutes, or until the edges are set and the center still jiggles slightly. The water bath ensures even baking without cracks.

• 4

  Cooling: Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour. This slow cooling prevents cracks. Then remove from the oven, take it out of the water bath, and let it cool on the counter to room temperature (about 2 hours).

• 5

  Chill: Once at room temperature, cover the cheesecake with plastic wrap and chill in the refrigerator for at least 6-8 hours, preferably overnight. This long chilling period allows the flavors to set and the texture to become perfect. Unmold and slice before serving.