Classic New York Style Cheesecake

Graham Cracker Crust

Preheat the oven to 325°F (165°C) and lightly grease a 9-inch springform pan. In a bowl, combine and stir until the mixture looks like wet sand...

• 1 1/2 cups graham cracker crumbs (9-12 sheets)
• 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, then bake for 10 minutes and 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, and bake for 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 entirely as it cools, and run a thin knife around the inside edge of the pan the moment it comes out of the oven to release it from the sides before it can shrink and tear.

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

Topping

Once the cheesecake is fully chilled, choose your 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}

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

In a small saucepan over medium heat, combine and simmer, stirring occasionally, until they 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 cheesecake right before serving.

Option: Cookie or Candy Bar Crumble {id:topping.crumble, preptime:+5}

Crunchy, playful, and endlessly customizable.

Crush into coarse crumbs and scatter them generously over the top of the cheesecake right before serving...

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

Option: Chocolate Ganache {id:topping.ganache, preptime:+5, cooktime:+5}

Rich, glossy, and a little bit decadent.

In a small saucepan or the microwave, heat until just simmering, then pour over and let it sit for a minute before whisking until smooth...

• 1/2 cup heavy cream
• 4 oz semisweet chocolate, chopped

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}

Buttery, deep, and a touch indulgent.

In a saucepan over medium heat, melt, swirling occasionally, until it turns a deep amber color, then carefully whisk in until fully combined...

• 1 cup granulated sugar
• 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 cheesecake right before serving.

Option: Fresh Fruit & Whipped Cream {id:topping.fresh-fruit, preptime:+10}

Light, simple, and lets the cheesecake shine.

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

• 1 cup heavy cream
• 2 tbsp granulated sugar

Arrange on top just before serving...

• 2 cups fresh berries or sliced fruit