New York Cheesecake

also called cheesecake · New York-style cheesecake · plain cheesecake

The table

Preheat the oven to 325°F (165°C) and wrap the bottom of a 9-in springform pan in foil
2 lb(900 g, at room temperature)cream cheesebeat smoothbeat in the eggsfold in the creambake at 325°F in a water bath 1 hr 30 minchill 6 hr
1 1/3 cups(265 g)granulated sugar
1 tsp(from 1 lemon)lemon zest
1/2 tsp(3 g)table salt
4 large(200 g)eggs
2 large(37 g)egg yolks
2 tsp(10 mL)vanilla extract
1/2 cup(120 g)sour cream
1/2 cup(120 mL)heavy cream
1 Tbs(15 mL)lemon juice
1 1/2 cups(150 g)graham cracker crumbspress into the pan, bake at 325°F 12 min
2 Tbs(25 g)light brown sugar
5 Tbs(70 g)melted butter
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

Before anything else

2beat smooth

3beat in the eggs

goes in with what step 2 made

4fold in the cream

goes in with what step 3 made

5press into the pan, bake at 325°F 12 min

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 7 hr 42 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 8 hr.

  1. press into the pan, bake at 325°F 12 min

    12 minwalk away(read off the step)from the start

  2. beat smooth

    not timedfrom the start

  3. beat in the eggs

    not timedfrom the start

  4. fold in the cream

    not timedfrom the start

  5. bake at 325°F in a water bath 1 hr 30 min

    1 hr 30 minwalk away(read off the step)12 min in

  6. chill 6 hr

    6 hrwalk away(read off the step)1 hr 42 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need 9-in springform pan · oven

Goes with

See how it is written
>> title: New York Cheesecake
>> category: Custards & Puddings
>> tags: cheesecake, cream cheese, baked custard, oven, make-ahead
>> counters: Deli, Bakery
>> aka: cheesecake, New York-style cheesecake, plain cheesecake
>> servings: 12
>> time: 8 hr
>> step.2: press into the pan, bake at 325°F 12 min
>> step.4: beat in the eggs
>> step.5: fold in the cream
>> step.6: bake at 325°F in a water bath 1 hr 30 min
>> step.7: chill 6 hr

Preheat the #oven{} to 325°F (165°C) and wrap the bottom of a #9-in springform pan{} in foil.

Mix @graham cracker crumbs{1 1/2%cup}(150 g), @light brown sugar{2%Tbs}(25 g), @melted butter{5%Tbs}(70 g), press firmly into the pan, and bake at 325°F for ~{12%min}.

Beat @cream cheese{2%lb}(900 g, at room temperature), @granulated sugar{1 1/3%cup}(265 g), @lemon zest{1%tsp}(from 1 lemon), @table salt{1/2%tsp}(3 g) smooth.

Beat @eggs{4%large}(200 g), @egg yolks{2%large}(37 g), @vanilla extract{2%tsp}(10 mL) into @&(~1)cream cheese{} one at a time.

Fold @sour cream{1/2%cup}(120 g), @heavy cream{1/2%cup}(120 mL), @lemon juice{1%Tbs}(15 mL) into @&(~1)batter{}.

Pour @&(~1)batter{} over @&(~4)crust{} and bake at 325°F in a water bath for ~{90%min}.

Chill @&(~1)cheesecake{} for ~{6%hr}, still in the pan.