New York Cheesecake
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup butter, melted
Filling:
- 24 oz whipped cream cheese, room temp (3 x 8oz container)
- ½ cup sugar
- 4 large eggs
- 2 tsp vanilla extract
- zest of 1 lemon
Topping:
- 2 cups sour cream
- ¼ cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350℉.
- Prepare the crust. Combine crumbs, sugar, and butter well. Line a 9-inch springform pan with parchment paper. Press the crust into the springform pan. Chill.
- Prepare the filling. In the bowl of a stand mixer, whip cream cheese until smooth, 1 container at a time. Add the sugar and mix on low speed. Add eggs one at a time on low speed. (Use a low speed because we don’t want too much air in the cheese mixture.) Lastly, add vanilla and lemon zest. Mix on low until well combined; you might need to scrape the sides and bottom a bit. Do not over mix.
- Pour the cheese batter over the crust and bake for 50-60 minutes. You know it is ready when it jiggles but only lightly. Remove from the oven and let cool for 15 minutes but do not turn off the oven. While waiting, combine the topping.
- Prepare the topping. Gently whisk together all 3 ingredients. Pour topping over cheesecake and return to the oven for an additional 12 minutes. Allow cheesecake to cool for as long as possible (ideally 5-8 hours) before putting it in the refrigerator.
