New York Baked Vanilla Cheesecake

🍳 Step-by-Step Instructions

1. Preheat oven to 165°C (325°F). Grease a 23 cm (9-inch) springform pan.
2. Mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press firmly into bottom and 2 cm up sides of pan. Bake crust for 10 minutes; set aside to cool.
3. Wrap outside of springform pan in 3 layers of heavy-duty aluminum foil to keep water out.
4. In a stand mixer with paddle attachment on low speed, beat cream cheese and sugar until completely smooth and lump-free (do not whip air).
5. Add sour cream, vanilla extract, lemon juice, and flour. Mix until smooth.
6. Add eggs one at a time, mixing on lowest speed just until each egg disappears.
7. Pour batter over crust. Place wrapped springform pan inside a large roasting pan. Pour boiling water into roasting pan until it reaches halfway up sides of springform pan.
8. Bake for 55-65 minutes until edges are set but center has a slight gentle jiggle.
9. Turn oven off, crack oven door open 2 inches with a wooden spoon, and leave cheesecake inside to cool slowly for 1 hour.
10. Remove from water bath, remove foil, and chill in refrigerator for at least 6 hours (preferably overnight) before slicing.

⭐ Why This Recipe Works

• Water bath method guarantees zero cracks on the golden surface
• Classic dense, creamy New York bakery texture
• Buttery graham cracker crust with a hint of cinnamon
• Showstopping centerpiece dessert for celebrations

🔄 Delicious Variations

• Top with fresh strawberry compote or raspberry coulis
• Oreo Crust: Substitute graham crackers with crushed whole Oreo cookies
• Caramel Pecan: Drizzle with warm salted caramel and toasted pecans

❓ Frequently Asked Questions