Emulsifier Free Classic New York Cheesecake
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Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups graham cracker crumbs (from about 12 full crackers)
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
- ¼ tsp salt
For the filling
- 32 oz cream cheese (four 8-oz blocks), at room temperature
- 1 ⅓ cups granulated sugar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 4 large eggs, at room temperature
- ⅔ cup sour cream, at room temperature
- ⅓ cup heavy cream, at room temperature
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, bringing the foil up the sides to just below the rim — this keeps water out during the water bath.
- 2
In a medium bowl, stir together the graham cracker crumbs, 3 tbsp granulated sugar, and 1/4 tsp salt. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and just beginning to smell toasty. Remove and let cool while you make the filling.
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