New York Cheesecake with Sour Cream Topping

Steps

1. Step 1

   Heat the oven to 325°F. Wrap the outside of a 9-inch springform pan with two wide layers of heavy-duty foil, pressing it tightly up the sides so no water can seep in. Lightly butter the inside of the pan.

   10 min · 325°F

2. Step 2

   Stir the graham cracker crumbs, 2 tbsp sugar and a pinch of salt together in a bowl, then pour in the melted butter and mix until the crumbs look like damp sand. Press firmly into the bottom of the pan and about 1 inch up the sides, using the flat bottom of a glass to pack it down.

   10 min

   • 1 1/2 cups graham cracker crumbs (about 11 full sheets)
   • 2 tbsp granulated sugar
   • 1 pinch salt
   • 6 tbsp unsalted butter
3. Step 3

   Bake the crust for 10 minutes, until it smells toasty. Set it on a rack to cool while you make the filling. Leave the oven on.

   10 min, hands-off · 325°F

4. Step 4

   In a stand mixer with the paddle (or a large bowl with a hand mixer), beat the cream cheese on medium-low until completely smooth, about 3 minutes, scraping the bowl and paddle often. Add the 1 1/2 cups sugar, the flour and 1/4 tsp salt and beat 2 minutes more, until no lumps remain. Keep the speed low throughout so you don't beat in air.

   8 min

   • 2 lb full-fat cream cheese (four 8 oz blocks)
   • 1 1/2 cups granulated sugar
   • 3 tbsp all-purpose flour
   • 1/4 tsp salt
5. Step 5

   Add the eggs and the egg yolk one at a time on low speed, scraping down the bowl after each. Beat in the 1/2 cup sour cream, the heavy cream, 2 tsp vanilla and the lemon zest just until the batter is smooth and pourable.

   5 min

   • 4 eggs
   • 1 egg yolk
   • 1/2 cup sour cream
   • 1/3 cup heavy cream
   • 2 tsp vanilla extract
   • 1 tsp lemon zest
6. Step 6

   Pour the batter over the cooled crust and smooth the top. Set the foil-wrapped pan in a large roasting pan, then pour hot tap water into the roasting pan until it comes about 1 inch up the sides of the springform. Carefully slide it into the oven.

   5 min

7. Step 7

   Bake for 1 hour 15 minutes, until the outer 2 inches are set and the center still jiggles like loose jelly when you nudge the pan. The top should be pale, not browned.

   1 hr 15 min, hands-off · 325°F

8. Step 8

   While it bakes, whisk the 1 1/2 cups sour cream with 1/4 cup sugar, 1 tsp vanilla and a pinch of salt until smooth.

   5 min

   • 1 1/2 cups sour cream
   • 1/4 cup granulated sugar
   • 1 tsp vanilla extract
   • 1 pinch salt
9. Step 9

   Pull the cheesecake out, spoon the sour cream mixture over the top and spread it to the edges in an even layer. Return it to the oven (still in the water bath) and bake 10 minutes to set the glaze.

   10 min · 325°F

10. Step 10

    Turn the oven off, prop the door open a few inches and let the cheesecake cool in the oven for 1 hour — this slow cooldown is what keeps the top from cracking.

    1 hr, hands-off

11. Step 11

    Lift the pan out of the water, peel off the foil and run a thin knife around the edge to loosen the cake. Cool on a rack to room temperature, about 1 hour, then cover and refrigerate at least 8 hours or overnight.

    1 hr, hands-off

12. Step 12

    To serve, unclip the springform ring and lift it away. Slice with a long thin knife, wiping it clean and dipping it in hot water between cuts.

    5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026