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 min3 of 6 steps give no time
Needs you
none given
If you get it wrong
Narrow — it comes out with the middle still wobbling; one baked until firm cracks across the top and comes with a dry ring under it

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

    12 minwalk away(we think)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(we think)12 min in

  6. chill 6 hr

    6 hrwalk away(we think)1 hr 42 min in

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
>> slack: narrow — it comes out with the middle still wobbling; one baked until firm cracks across the top and comes with a dry ring under it

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

>> step: press into the pan, bake at 325°F 12 min
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.

>> step: beat in the eggs
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.

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

>> step: bake at 325°F in a water bath 1 hr 30 min
Pour @&(~1)batter{} over @&(~4)crust{} and bake at 325°F in a water bath for ~{90%min}.

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