Foolproof New York Cheesecake
WHY THIS RECIPE WORKS
For success every time, we turned the conventional method (10 minutes at 500 degrees followed by 200 degrees for the rest of the baking time) on its head: We baked our cheesecake for about 3 hours at 200 degrees. Then we removed it and heated the oven to 500 degrees. Finishing the cake at the higher temperature produced the proper appearance and texture. A hybrid graham cracker/shortbread crust gave our cheesecake classic flavor and structure to keep it from turning soggy.
Foolproof New York Cheesecake
SERVES 12 TO 16
An accurate oven thermometer is essential. To ensure proper baking, check that the oven thermometer is holding steady at 200 degrees and refrain from frequently taking the temperature of the cheesecake (allow 20 minutes between checking). Keep a close eye on the cheesecake in step 4.
CRUST
6 whole graham crackers, broken into pieces
⅓ cup packed (2⅓ ounces) dark brown sugar
½ cup (2½ ounces) all-purpose flour
¼ teaspoon salt
7 tablespoons unsalted butter, melted
FILLING
2½ pounds cream cheese, softened
1½ cups (10½ ounces) granulated sugar
⅛ teaspoon salt
⅓ cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
6 large eggs plus 2 large egg yolks
1. FOR THE CRUST: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, 2 pulses. Add 6 tablespoons melted butter and pulse until crumbs are evenly moistened, about 10 pulses. Brush bottom of 9-inch springform pan with ½ tablespoon melted butter. Using bottom of dry measuring cup, firmly pack crumb mixture into pan bottom. Bake on lower rack until fragrant and beginning to brown around edges, about 13 minutes. Transfer to rimmed baking sheet and set aside to cool completely. Reduce oven temperature to 200 degrees.
2. FOR THE FILLING: Using stand mixer fitted with paddle, beat cream cheese, ¾ cup sugar, and salt at medium-low speed until combined, about 1 minute. Beat in remaining ¾ cup sugar until combined, about 1 minute. Scrape paddle and bowl well; add sour cream, lemon juice, and vanilla and beat at low speed until combined, about 1 minute. Add egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape paddle and bowl. Add whole eggs, two at a time, beating until thoroughly combined, about 30 seconds after each addition. Pour filling through fine-mesh strainer set in large bowl, pressing against strainer with rubber spatula or back of ladle to help filling pass through strainer.
3. Brush sides of springform pan with remaining ½ tablespoon melted butter. Pour filling into crust and set aside for 10 minutes to allow air bubbles to rise to top. Gently draw tines of fork across surface of cake to pop air bubbles that have risen to surface.
4. When oven thermometer reads 200 degrees, bake cheesecake on lower rack until center registers 165 degrees, 3 to 3½ hours. Remove cake from oven and increase oven temperature to 500 degrees. When oven reaches 500 degrees, bake cheesecake on upper rack until top is evenly browned, 4 to 12 minutes. Let cool for 5 minutes; run paring knife between cheesecake and side of springform pan. Let cheesecake cool until barely warm, 2½ to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours.
5. To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving plate. Let cheesecake stand at room temperature for about 30 minutes. To slice, dip sharp knife in very hot water and wipe dry between cuts. Serve. (Leftover cheesecake can be refrigerated for up to 4 days.)