New York Cheesecake

The quintessential American cheesecake: dense, rich, and perfectly smooth with a hint of vanilla and lemon.

Graham Crust

• 200g graham crackers, finely crushed
• 80g butter, melted
• 2 tbsp sugar

Filling

• 900g cream cheese, room temperature
• 200g sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 60ml heavy cream

Method

Prepare crust

1. Mix crushed crackers, melted butter, and sugar.
2. Press firmly into bottom of 9-inch springform pan.
3. Bake at 325°F for 10 minutes. Cool completely.

Make filling

1. Beat cream cheese until completely smooth (3-4 minutes).
2. Gradually add sugar, beating until light.
3. Add eggs one at a time, mixing just until combined.
4. Beat in vanilla, lemon zest, and cream.

Bake and cool

1. Pour filling over crust. Tap pan to release air bubbles.
2. Bake at 325°F for 50-60 minutes until center is almost set.
3. Turn off oven, crack door, and cool in oven 1 hour.
4. Refrigerate at least 4 hours or overnight.

Success secrets

• All ingredients must be at room temperature for smooth mixing
• Don't overbeat once eggs are added to prevent cracks
• Water bath optional but helps prevent cracks and ensures even cooking

Serving suggestions

Serve plain or with berry compote, chocolate ganache, or caramel sauce. Run a knife under hot water before slicing for clean cuts.