Cheesecake Every Way

At a Glance

Prep: 30 min | Cook: 75 min | Total: 7 hr 45 min | Serves: 12 | Difficulty: Medium

Introduction

A classic New York cheesecake should have a pale, unbroken top, a firm slice, and a center that stays silky rather than dry. This version uses a simple vanilla cookie crust and a water bath to keep the oven heat gentle and even. The result is dense enough to hold a clean wedge but creamy enough to melt on the tongue.

The water bath, also called a bain-marie, is simply a roasting pan filled with hot water around the springform pan. It reduces harsh heat at the sides of the cheesecake and adds moisture to the oven, which helps prevent cracks. The most important finishing step is a slow cool-down: a cheesecake that cools too quickly is more likely to sink or split. Keep the ingredients at room temperature, wrap the pan carefully, and let time do the final work.

Ingredients

Crust

• 2 cups vanilla wafer crumbs, about 40 wafers
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/4 teaspoon fine salt

Filling

• 32 ounces full-fat cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon fine salt
• 4 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 cup full-fat sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon fresh lemon juice

Instructions

1. Position an oven rack in the lower-middle position and heat the oven to 350°F. Lightly grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with two wide sheets of heavy-duty aluminum foil, pressing the foil tightly up the sides so water cannot seep in. Do not leave gaps around the base.

2. Stir the vanilla wafer crumbs, melted butter, sugar, and salt until the crumbs are evenly damp. Press the mixture firmly over the bottom of the pan, using the flat bottom of a measuring cup to create an even layer. Bake for 10 minutes, until the crust looks dry and smells lightly toasted. Cool it for 10 minutes, then reduce the oven to 325°F.

3. Beat the softened cream cheese on medium-low speed for about 2 minutes, just until smooth. Add the sugar, cornstarch, and salt, then mix for 1 minute. Scrape the bowl before continuing. The mixture should be smooth, but avoid whipping it; too much air can make the cheesecake puff and crack.

4. Add the eggs one at a time, mixing on low speed after each addition until the yolk disappears. Mix in the egg yolks, sour cream, vanilla, and lemon juice just until combined. Scrape the bowl once more and pour the batter over the cooled crust. Tap the pan gently on the counter several times to release large air bubbles.

Pro Tip: If the cream cheese is still cool and lumpy, set the sealed packages in warm - not hot - water for 10 minutes. Soft cream cheese blends smoothly without requiring extra beating.

5. Place the foil-wrapped springform pan in a large roasting pan. Set both pans on the oven rack, then pour enough boiling water into the roasting pan to reach halfway up the springform pan’s sides. Close the oven promptly to keep the temperature steady.

6. Bake at 325°F for 65 to 75 minutes. The edges should look set and slightly puffed, while the center should wobble gently in a 3-inch circle when the pan is nudged. Do not wait for the center to become firm; it will continue cooking from retained heat. If the top begins to brown, loosely tent it with foil.

7. Turn off the oven, prop the door open about 2 inches, and leave the cheesecake inside for 45 minutes. This gradual cool-down helps the filling settle without a sharp temperature change. Remove the springform pan from the water bath, peel away the foil, and cool it on a rack for 1 hour.

8. Run a thin knife around the edge to loosen the cheesecake, but leave it on the pan base. Cover and refrigerate for at least 4 hours, preferably overnight. For the cleanest slices, dip a sharp knife in hot water, wipe it dry, and cut with one smooth stroke, reheating and wiping the knife between cuts.

Chef Notes & Variations

Refrigerate the cheesecake in its pan, covered, for up to 4 days. Once fully chilled, it can also be frozen: chill it first, then wrap individual slices tightly and freeze for up to 1 month. Thaw slices overnight in the refrigerator. For serving, plate each wedge cold or let it stand at room temperature for 20 minutes so the texture softens slightly. Keep toppings restrained; fresh berries, a spoonful of berry sauce, or a light dusting of powdered sugar will complement the vanilla without hiding the dense, silky filling.

For a citrus variation, replace the lemon juice with 1 tablespoon orange juice and add 1 teaspoon finely grated orange zest to the batter. The water-bath method and baking cues remain the same.

Swap It: If vanilla wafers are unavailable, use 2 cups finely crushed graham crackers. Add 1 teaspoon vanilla extract to the crust mixture for a similar flavor.

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