New York Dream Cheesecake Recipe

Ingredients

Crust

• 1½ cups graham‑cracker crumbs
• ⅓ cup unsalted butter, melted
• 2 tablespoons granulated sugar

Filling

• 32 oz (4 packages) full‑fat cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon lemon zest

Optional Topping

• ½ cup fresh strawberries, sliced
• ¼ cup blueberry compote (optional)
• Powdered sugar for dusting

Instructions

Baking with a Water Bath

1. Preheat the oven. Set to 325°F (163°C) and let the oven fully heat before inserting the cheesecake. A steady temperature ensures even cooking.
2. Pour the batter. Gently pour the filling over the chilled crust, smoothing the top with a spatula. Tap the pan lightly on the counter to release any trapped air bubbles.
3. Bake. Slide the water‑bath setup onto the middle rack and bake for 55‑65 minutes. The edges should be set while the center still has a slight wobble—this will firm up as it cools.
4. Cool gradually. Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour. This gradual cooling reduces the risk of cracking.
5. Refrigerate. Remove the foil, run a thin knife around the edge to release the springform, then chill the cheesecake for at least 4 hours, preferably overnight, to develop flavor and texture.