New York Style Cheesecake
This morning seemed like a perfect day to make a cheesecake. Every day is the ideal day to make a cheesecake. I love every kind I have tried. When we visit NYC, we always stop in at Juniors for a slice.
There is something magical about cheesecake. The creamy, tangy, sweet texture is second to none. 
I love this recipe because it’s the closest I have found to a bakery cheesecake. All the other recipes ended up rubbery with a big crack down the middle.
Most of those required a tub of hot water in the over to keep it moist. You will not need to worry about doing that; this cake will be perfect every time.
Make sure you save this recipe because you will make it time and time again.
New York Cheesecake
This cheesecake comes out perfect every time! It is a show stopper for sure. My friends request this cheesecake over and over again.
Ingredients
Crust
- 8 graham crackers, crushed into 1-inch pieces
- 6 tablespoons butter, melted and cooled. Plus 1 extra tablespoon butter for brushing the pan
- 3 tablespoons sugar
Filling
- 2 1/2 pounds cream cheese, softened cut into chunks
- 1 1/2 cups sugar
- 1/8 teaspoon salt
- 1/3 cup sour cream
- 2 teaspoons lemon juice
- 2 teaspoons vanilla
- 2 large egg yolks
- 6 large eggs
Instructions
For the Crust
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Adjust your oven rack to the middle position and heat the oven to 325°.
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Process the graham crackers in a food processor to fine crumbs, for about 30 seconds.
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Sprinkle the melted butter and sugar over the crumbs and pulse to incorporate. Sprinkle the mixture into a 9-inch springform pan. Press the crumbs firmly into an even layer using the bottom of a measuring cup.
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Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Let the crust cool to room temperature, about 30 minutes.
For the Filling
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Set the oven temperature to 200°.
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Beat the cream cheese in a large bowl with a mixer on medium-low speed until smooth, 1-3 minutes. Scrape down the bowl and beaters as necessary.
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Beat in half the sugar and salt until incorporated, 1-3 minutes. Beat in the remaining sugar until incorporated, 1-3 minutes. Beat in the sour cream, lemon juice and vanilla until incorporated, 1-3 minutes. Beat in the egg yolks and eggs, two at a time until combined, 1-3 minutes.
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Being careful not to disturb the baked crust, brush the inside of the prepared springform pan with 1 tablespoon of melted butter. Set the pan on a rimmed baking sheet. Carefully pour the filling into the pan. Bake the cheesecake for 1 1/2 hours until the center of the cake registers 150°
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Remove the cheesecake from the oven
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Increase the oven temperature to 500 degrees.
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Set cheesecake on middle rack and watch closely from the oven window as the top of the cake starts to brown. Be cautious as the top will brown quickly.
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Transfer the cake to a wire rack and run a knife around the edge of the cake. Let the cheesecake stand until just barely warm, 2 1/2 – 3 hours. Chill until ready to eat.