Classic New York Style Cheesecake

Prep Steps

• 32 oz cream cheese on the counter for about 1 hour {do:soften}
• 1 1/2 cups graham cracker crumbs, from 9–12 sheets if crushing your own {do:crush}
• 6 tbsp unsalted butter {do:melt}
• 1 tbsp lemon zest (optional) {do:zest}
• 1 tbsp lemon juice (optional) {do:juice}

Graham Cracker Crust

Preheat the oven to 325°F. Lightly grease a 9-inch springform pan.

In a bowl, stir together until the mixture looks like wet sand...

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted

Press the mixture firmly into the bottom of the pan and about 1 inch up the sides. Bake for 10 minutes, then set aside to cool while you make the filling.

Cheesecake Filling

In a large bowl, beat until completely smooth, scraping down the sides as needed...

• 32 oz cream cheese, softened

Add and beat in until just combined...

• 1 1/4 cups granulated sugar
• 1 tbsp all-purpose flour

Mix in...

• 1/3 cup sour cream
• 1/3 cup heavy cream
• 1 tbsp vanilla extract
• 1 tbsp lemon zest (optional)
• 1 tbsp lemon juice (optional)

Add one at a time, mixing on low speed just until each one disappears into the batter...

• 4 large eggs
• 2 large egg yolks

Overmixing at this stage beats extra air into the batter, which is one of the main causes of cracking, so stop as soon as the eggs are incorporated. Pour the filling over the cooled crust and smooth the top with a spatula.

Baking & Cooling

Wrap the outside of the springform pan tightly in two layers of heavy-duty foil and set it inside a larger roasting pan. Place the pan in the oven, then carefully pour in enough hot water to come halfway up the sides of the springform pan. Bake 60–70 minutes, until the edges are set and the center still jiggles slightly when nudged.

Note: The water bath insulates the batter so it bakes gently and evenly, which is the biggest defense against a cracked top. Avoid overbaking, since the cheesecake firms up as it cools. Run a thin knife around the inside edge of the pan the moment it comes out of the oven, so the cheesecake can shrink away from the sides without tearing.

Turn off the oven, prop the door open a few inches, and let the cheesecake cool inside for 1 hour. Move it to a wire rack to finish cooling to room temperature. Cover and refrigerate at least 4 hours, or overnight, before releasing the springform ring and serving.

Topping

Option: Canned Berry Topping {id:topping.canned}

The fastest way to a classic diner-style slice.

Spoon over the chilled cheesecake right before serving, letting it pool slightly at the edges...

• 1 can (21 oz) cherry or blueberry pie filling

Option: Homemade Berry Sauce {id:topping.berry-sauce, preptime:+5, cooktime:+10, cal:-20, carbs:-5, sugar:-4}

Bright, fresh, and a step up from the can.

In a small saucepan over medium heat, combine and simmer, stirring occasionally, until the berries break down and the sauce thickens slightly...

• 2 cups fresh or frozen mixed berries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice

Let the sauce cool to room temperature, then spoon it over the chilled cheesecake right before serving.

Option: Cookie or Candy Bar Crumble {id:topping.crumble, preptime:+5, cal:+10, carbs:-3, fat:+3, sugar:-5, sodium:+40}

Crunchy, playful, and endlessly customizable.

Crush into coarse crumbs and scatter generously over the chilled cheesecake right before serving...

• 1 1/2 cups chocolate sandwich cookies or chocolate candy bars

Option: Chocolate Ganache {id:topping.ganache, preptime:+5, cooktime:+5, cal:+30, carbs:-6, fat:+7, sugar:-5}

Rich, glossy, and a little bit decadent.

Place in a heatproof bowl...

• 4 oz semisweet chocolate, chopped

In a small saucepan or the microwave, heat until just simmering...

• 1/2 cup heavy cream

Pour the hot cream over the chocolate, let it sit for 1 minute, then whisk until smooth. Let the ganache cool for 10 minutes to thicken slightly, then pour it over the chilled cheesecake and let it drip down the sides.

Option: Salted Caramel Sauce {id:topping.caramel, preptime:+5, cooktime:+15, cal:+100, carbs:+5, fat:+9, sugar:+7, sodium:+130}

Buttery, deep, and a touch indulgent.

In a heavy saucepan over medium heat, melt, swirling occasionally, until it turns a deep amber color...

• 1 cup granulated sugar

Carefully whisk in until fully combined...

• 6 tbsp unsalted butter

Remove from the heat and slowly whisk in, taking care as the mixture will bubble vigorously...

• 1/2 cup heavy cream
• 1 tsp flaky sea salt

Let the caramel cool slightly, then drizzle it over the chilled cheesecake right before serving.

Option: Fresh Fruit & Whipped Cream {id:topping.fresh-fruit, preptime:+10, cal:+40, carbs:-7, fat:+7, sugar:-6}

Light, simple, and lets the cheesecake shine.

Whip to soft peaks, then dollop or pipe around the edge of the chilled cheesecake...

• 1 cup heavy cream
• 2 tbsp granulated sugar

Arrange on top just before serving...

• 2 cups fresh berries or sliced fruit