Cheesecake
Ingredients
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- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter – melted
- 32 ounces cream cheese – softened
- 1 cup granulated sugar
- 1/4 tsp fine salt
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 4 large eggs
- 2 quarts hot water
Instructions
1. Heat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with 2–3 layers of heavy-duty foil to waterproof it; lightly grease the inside.
2. Make the crust: In a bowl, combine the graham cracker crumbs, 0.25 cup granulated sugar, and melted unsalted butter until evenly moistened and the mixture holds when pressed. Press firmly into the bottom and 1 inch up the sides of the pan. Bake until set and fragrant, 8–10 minutes. Cool 10 minutes. Reduce the oven to 325°F (165°C).
3. Start a kettle of hot water and place a large roasting pan on the middle oven rack to preheat for the water bath.
4. Make the filling: In a mixer on medium speed, beat the cream cheese until completely smooth, 2–3 minutes, scraping the bowl. Add 1 cup granulated sugar and the fine salt; beat until creamy and no graininess remains, 1–2 minutes. Mix in the sour cream and vanilla until blended, 30–60 seconds. Beat in the all-purpose flour just to incorporate. On low speed, add the eggs one at a time, mixing 20–30 seconds each just until combined; do not overmix.
5. Pour the filling over the crust and smooth the top. Set the foil-wrapped pan in the preheated roasting pan. Carefully pour about 2 quarts hot water into the roasting pan until it comes halfway up the sides of the springform.
6. Bake at 325°F until the edges are set and the center wobbles like gelatin in a 2-inch circle when gently shaken, 60–75 minutes.
7. Turn off the oven, crack the door, and let the cheesecake rest in the water bath for 1 hour to finish gently.
8. Remove the pan from the water bath, discard the foil, and run a thin knife around the edge to loosen. Cool on a rack until barely warm, about 1 hour, then refrigerate uncovered until fully chilled and set, at least 4 hours or overnight.
9. Release the springform ring. Slice with a thin knife dipped in hot water and wiped between cuts. Serve chilled.
Cheesecake is a rich, ultra-creamy dessert built on a crisp cookie crumb crust and a silky baked custard of cream cheese, sugar, eggs, and a touch of dairy for tang. The texture balances dense smoothness with a tender, custardy wobble, while the flavor is subtly sweet with a gentle vanilla aroma. A water bath and slow baking keep the surface uncracked and the interior luxuriously smooth, making it an enduring crowd-pleaser.
Though sweetened curd and cheese-based cakes date back to ancient Greece and traveled through Europe in countless forms, the modern baked cream cheese version is most closely associated with the United States, especially New York. The advent of commercial cream cheese in the late 19th century shaped today’s style, which emphasizes clean dairy flavor and a velvety, tight crumb. Over time, regional bakeries and restaurants refined techniques like foil-wrapped water baths and gradual cooling, which are now hallmarks of the classic preparation.