title: Cheesecake
description: My birthday is soon, here's a cheesecake recipe.
tags: baking, cooking, cheesecake, recipes
date: 2024-01-18 12:05
edited: 2024-09-27 13:52

# New York style cheesecake

Shamelessly stolen from [martha stewart dot com](https://www.marthastewart.com/865202/new-york-style-cheesecake). Thanks `Lucinda Scala Quinn` for a great recipe!

Converted to markdown and posted here to preserve for my own purposes.

## Ingredients

### For the Crust

- 4 ounces graham crackers, broken into pieces
- ¼ teaspoon coarse salt
- ⅓ cup sugar
- 4 tablespoons unsalted butter, melted

### For the Filling

- 2 ½ pounds cream cheese (five 8-ounce packages), room temperature
- 4 ounces unsalted butter, room temperature
- 8 ounces sour cream, room temperature
- 1 ¾ cups granulated sugar
- 5 large eggs, plus 2 egg yolks
- Zest of 1 lemon
- 1 teaspoon vanilla extract

## Directions

1. **Preheat oven and prepare pan:**
   - Preheat oven to 375°F with rack in the lower third of the oven.
   - Butter bottom and sides of a 9-inch springform pan.
   - Line sides of the pan with 4-inch-high strips of parchment and butter parchment.

2. **Combine graham crackers and sugar for crust:**
   - In a food processor, pulse graham crackers with salt and sugar to fine crumbs.
   - Add butter and pulse until fully incorporated.

3. **Bake and cool crust:**
   - Press evenly into the bottom of the prepared springform pan and bake until the crust is golden brown and set (15 minutes).
   - Remove from oven and transfer to a wire rack to cool for 10 minutes.
   - Use the bottom of a measuring cup or the flat side of a drinking glass to press the crumbs into a compact layer.

   > Other cookies, like chocolate disks, gingersnaps, or Biscoff wafers, can be used instead of graham crackers.

4. **Mix cheesecake filling:**
   - In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth.
   - Add eggs, yolks, zest, and vanilla:
     - Beat in eggs one at a time until fully incorporated.
     - Beat in remaining egg yolks, zest, and vanilla extract.

5. **Line pan with foil and parchment:**
   - Crisscross two long pieces of foil and place a piece of parchment on top.

6. **Wrap exterior of pan in foil:**
   - Place the springform in the center of the foil and wrap the foil tightly around the bottom and sides of the pan.

   > Lining the pan with foil helps keep water from seeping into the cheesecake, which causes the crust to become soggy.

7. **Place pan in water bath; transfer to oven and bake:**
   - Transfer to a roasting pan, pour filling into the springform pan, and smooth the top.
   - Pour boiling water into the roasting pan to come halfway up the sides of the springform pan and carefully transfer to the oven.
   - Bake for 1 hour until the top of the cheesecake is golden brown, edges are set, and the center jiggles slightly.

8. **Remove from water bath and foil; chill:**
   - Lift cheesecake from the water bath, remove foil and parchment from outside of springform, and chill cheesecake in the refrigerator for at least 8 hours.

9. **Slice the cheesecake and serve:**
   - To serve, remove the side of the springform pan and parchment strips.
   - Cut the cheesecake with a long, thin-bladed knife.

### How to Slice Cheesecake

For perfect slices every time, run a long thin-bladed knife under hot tap water, wiping it clean between cuts.