American · Desserts

New York-style cheesecake

Name: New York-style cheesecake
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 11 h 55 min
Yield: 12 slices
Cuisine: American
Ingredients: 2 cups (200 grams) fine graham cracker crumbs; 3 tablespoons granulated sugar, plus 1 1/2 cups (300 grams) for filling; 6 tablespoons (85 grams) unsalted butter, melted; 1/4 teaspoon fine sea salt; 32 ounces (908 grams) full-fat block cream cheese, room temperature; 3 tablespoons all-purpose flour; 1 cup (240 grams) full-fat sour cream, room temperature; 1 tablespoon vanilla extract; 1 teaspoon finely grated lemon zest; 4 large eggs, room temperature; Boiling water, for the water bath

A tall, dense-creamy vanilla cheesecake with a crisp graham crust and clean tangy finish.

About 11 hr 55 minTotal

About 1 hr 55 minActive

$$Cost

AdvancedDifficulty

Makes 12 slices

Equipment

Another secure 9-inch springform works; wrap it carefully and test the seam before filling.
Best cheesecake starting point
Nordic Ware 9-Inch Springform Pan · 55742AMZ
View at Amazon
Another workable path: Another secure 9-inch springform works; wrap it carefully and test the seam before filling.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the exact nine-inch size, 10-cup capacity, removable-band design, model 55742 identity, water-bath constraints, manufacturer care guidance, independent cheesecake testing, and exact Amazon destination. Kwilt has not baked with this pan.
Nordic Ware 9-Inch Springform Pan · 55742AMZ: The exact nine-inch diameter matches the recipe, while the removable band supports clean unmolding after the required overnight chill. Its 10-cup capacity accommodates a tall New York-style filling. Trade-off: A springform seam is not a waterproof seal. Keep the recipe’s two-layer foil wrap and use a sufficiently wide roasting pan for the water bath.
Another workable path: Use another sound 9-inch springform pan with a secure latch, wrap it in two wide foil layers, and test the closed seam with water before filling.
Sources
Nordic Ware 55742 specifications
Food Network springform-pan testing
Amazon exact product listing

Ingredients

1× recipe · Makes 12 slices

2 cups (200 grams) fine graham cracker crumbs
3 tablespoons granulated sugar, plus 1 1/2 cups (300 grams) for filling
6 tablespoons (85 grams) unsalted butter, melted
1/4 teaspoon fine sea salt
32 ounces (908 grams) full-fat block cream cheese, room temperature
3 tablespoons all-purpose flour
1 cup (240 grams) full-fat sour cream, room temperature
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
4 large eggs, room temperature
Boiling water, for the water bath

Instructions

Heat oven to 350°F. Wrap the outside of a in two wide layers of heavy-duty foil. Mix graham crumbs, 3 tablespoons sugar, melted butter, and salt; press firmly across the bottom and 1 inch up the sides. Bake 10 minutes, then cool while making filling.
Reduce oven to 325°F. With a paddle attachment on low, beat cream cheese until completely smooth, scraping bowl and paddle repeatedly. Mix in the 1 1/2 cups sugar and flour, then sour cream, vanilla, and lemon zest. Keep the mixer low so the batter does not fill with air.
Add eggs one at a time on low, mixing only until each disappears. Scrape once more and pour over crust. Set the wrapped pan in a roasting pan, place it in the oven, then carefully pour boiling water into the roasting pan to reach halfway up the springform; keep water out of the batter.
Bake 70 to 85 minutes until the outer 2 inches are set but the center moves as one gentle 2-inch wobble; it should reach about 150°F, not brown or puff dramatically. Turn oven off, crack the door, and leave cheesecake inside 1 hour.
Remove from water, discard foil, and cool to room temperature. Run a thin knife around the edge, cover, and refrigerate at least 8 hours or overnight before unmolding. Slice with a hot dry knife, wiping between cuts. The long chill is required for the dense-creamy texture and clean slices, not active work.

United StatesAmerican baking traditions

From the table

About this recipe

New York-style cheesecake is known for a tall dense-creamy cream-cheese filling, graham crust, gentle bake, gradual cooling, and long cold set.

New York-style cheesecake is known for a tall, dense yet creamy cream-cheese filling with enough tang to balance its richness. Room-temperature ingredients prevent lumps; low mixing avoids excess air; a gentle water bath and gradual cooling prevent the overbaked, puffed texture that leads to large cracks. The graham crust makes this familiar deli-style version distinct from crustless or lighter regional cheesecakes. This Kwilt version follows the reviewed household adaptation: Anchor the recipe in the strongest 1,138-review New York pattern, add explicit temperature and wobble cues, and count the long chill honestly while keeping the active method to one crust, one filling, and one controlled bake.

Sources

Dinner does not stop at the recipe