Ingredients
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Crust
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6 whole Graham Cracker
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⅓ cup packed (2⅓ ounces) dark Brown Sugar
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½ cup (2½ ounces) all-purpose Flour
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¼ teaspoon Salt
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7 tablespoons Unsalted Butter
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Filling
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2½ pounds Cream Cheese
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1½ cups (10½ ounces) Granulated Sugar
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⅛ teaspoon Salt
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⅓ cup Sour Cream
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2 teaspoons Lemon Zest
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2 teaspoons Vanilla Extract
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6 large Egg
Directions
We set out to find the secret to New York cheesecake with the plush, dense filling, impressive stature, and browned top that characterize this style. The secret turned out to be a long bake at a very low temperature to set the filling, then a final blast of heat at the end of baking to brown the top. This style of cheesecake is baked without a water bath, since that often causes it to crack across the top. Although this cheesecake took about 12 hours from to start to finish, much of that time is hands-off, making it an ideal make-ahead dessert. An accurate oven thermometer and instant-read thermometer are essential. To ensure proper baking, check that the oven thermometer is holding steady at 200 degrees and refrain from frequently taking the temperature of the cheesecake (unless it is within a few degrees of 165, allow 20 minutes between checking). Keep a close eye on the cheesecake in step 5 to prevent overbrowning. Serve with Strawberry Topping if desired.
Steps
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1
Done
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For the CrustAdjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, 2 pulses. Add 6 tablespoons melted butter and pulse until crumbs are evenly moistened, about 10 pulses. Brush bottom of 9-inch springform pan with ½ tablespoon melted butter. Using your hands, press crumb mixture evenly into pan bottom. Using bottom of dry measuring cup or ramekin, firmly pack crust into pan. Bake on lower-middle rack until fragrant and beginning to brown around edges, about 13 minutes. Transfer to rimmed baking sheet and set aside to cool completely. Reduce oven temperature to 200 degrees. |
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2
Done
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For the FillingUsing stand mixer fitted with paddle, beat cream cheese, ¾ cup sugar, and salt at medium-low speed until combined, about 1 minute. Beat in remaining ¾ cup sugar until combined, about 1 minute. Scrape beater and bowl well; add sour cream, lemon juice, and vanilla and beat at low speed until combined, about 1 minute. Add egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl and beater. Add whole eggs two at a time, beating until thoroughly combined, about 30 seconds after each addition. Pour filling through fine-mesh strainer set in large bowl, pressing against strainer with rubber spatula or back of ladle to help filling pass through strainer. |
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3
Done
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Brush sides of springform pan with remaining ½ tablespoon melted butter. Pour filling into crust and set aside for 10 minutes to allow air bubbles to rise to top. Gently draw tines of fork across surface of cake to pop air bubbles that have risen to surface. |
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4
Done
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When oven thermometer reads 200 degrees, bake cheesecake on lower rack until center registers 165 degrees, 3 to 3½ hours. Remove cake from oven and increase oven temperature to 500 degrees. |
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5
Done
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When oven is at 500 degrees, bake cheesecake on upper rack until top is evenly browned, 4 to 12 minutes. Let cool for 5 minutes; run paring knife between cheesecake and side of springform pan. Let cheesecake cool until barely warm, 2½ to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours. |
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6
Done
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To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving platter. Let cheesecake stand at room temperature for about 30 minutes. To slice, dip sharp knife in very hot water and wipe dry between cuts. Serve. |
