New York Cheesecake Recipe

Stats

Video

Ingredients

• 2 ⅔ cups (8 oz/225 g) Graham cracker crumbs
• 8 tablespoons (4 oz/115 g) butter melted
• 4 ½ cups (2 lbs 4 oz/1015 g) cream cheese, softened
• 1 cup (8 oz/225 g) granulated sugar
• 5 large eggs, room temperature
• 1 tablespoon vanilla extract
• grated zest and juice of 1 lemon
• ¼ cup (1 ¼ oz/35 g) all-purpose flour

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a small bowl mix together the cookie crumbs and melted butter. Press into a 9-inch springform tin. Place in the fridge to chill.
3. Using a stand mixer or an electric hand mixer, whisk the cream cheese and sugar together on high speed until smooth and there are no lumps, about 3 minutes.
4. On medium speed, slowly add in the eggs one at a time until fully blended. Next add in the vanilla, lemon zest, and juice.
5. Add in the flour and mix until combined.
6. Pour the filling into the prepared springform pan and smooth out with a spatula on top.
7. Bake for about 70 - 80 minutes. You will know when it is done when there will still be a slight jiggle in the middle.
8. Set aside to cool completely before putting the tin in the fridge to chill for a minimum of 5 hours but preferably overnight.
9. Serve with some stewed fruit, whipped cream, or ice-cream on top. Store in the fridge for up to 4 days. It also freezes very well for up to 4 weeks.