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Ultimate New York Cheesecake

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Tall, creamy, and incredibly smooth—this upgraded version of the classic New York cheesecake is rich with a velvety finish and a buttery graham cracker crust. We’ve doubled the servings and added a few twists to elevate the flavor while keeping the soul of the original intact. It’s the showstopper your dessert table needs.

Ingredients

Scale

Crust:

440g (3½ cups) graham crackers, crushed

200g (10 tbsp) unsalted butter, melted

Cheesecake Batter:

1.2 kg (42 oz) cream cheese, softened

8 large eggs, room temperature

2 egg yolks, room temperature

400g (1½ cups) sour cream, room temperature

440g (2 cups) granulated sugar

4 tbsp cornstarch

4 tsp vanilla extract

Juice of 1 lemon

Twists: zest of 1 lemon + ½ tsp almond extract for depth

Instructions

Preheat oven to 325°F (163°C). Wrap pan with foil for water bath.

Combine crushed graham crackers and melted butter. Press into pan base and sides. Bake 10 minutes. Cool.

Beat cream cheese and sugar until smooth. Add cornstarch, vanilla, lemon juice, and zest. Mix in eggs one at a time, then yolks. Blend in sour cream.

Pour into pan. Tap gently to release air bubbles.

Bake in a water bath for 1 hr 30–40 min or until center is slightly jiggly.

Turn off oven, crack door, and let cool 1 hour. Chill at least 6 hours or overnight.

Nutrition

Find it online: https://thecomfortspoon.com/ultimate-new-york-cheesecake/