Try my New York Cheesecake recipe with rich flavors and creamy textures, restaurant quality with beginner-friendly tips in 20 minutes of prep.
- 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
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Preheat the oven to 350°F (180°C).
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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.
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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.
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On medium speed, slowly add in the eggs one at a time until fully blended. Next add in the vanilla, lemon zest, and juice.
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Add in the flour and mix until combined.
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Pour the filling into the prepared springform pan and smooth out with a spatula on top.
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Bake for about 70 - 80 minutes. You will know when it is done when there will still be a slight jiggle in the middle.
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Set aside to cool completely before putting the tin in the fridge to chill for a minimum of 5 hours but preferably overnight.
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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.