📝 About This Recipe
This quintessential New York Style Cheesecake is the crown jewel of Dairy (Milchig) specialties, boasting a dense, velvety texture and a rich, tangy profile. Unlike its lighter counterparts, this version uses a heavy hand of premium cream cheese and a touch of sour cream to achieve that iconic, ultra-creamy consistency. Wrapped in a buttery graham cracker crust and baked with precision, it is a sophisticated showstopper perfect for Shavuot, festive Shabbat luncheons, or any high-end celebration.
🥗 Ingredients
The Signature Crust
- 2 cups Graham cracker crumbs (finely pulsed)
- 6 tablespoons Unsalted butter (melted (Kosher certified))
- 3 tablespoons Granulated sugar
- 1/4 teaspoon Ground cinnamon (optional for warmth)
- 1/8 teaspoon Salt
The Velvety Filling
- 40 ounces Full-fat cream cheese (5 blocks, strictly at room temperature)
- 1 1/2 cups Granulated sugar
- 1 cup Full-fat sour cream (at room temperature)
- 1 tablespoon Pure vanilla extract
- 2 teaspoons Fresh lemon juice (adds a necessary brightness)
- 5 pieces Large eggs (at room temperature)
- 3 tablespoons All-purpose flour (helps prevent cracking)
Optional Sour Cream Topping
- 1 cup Sour cream
- 2 tablespoons Powdered sugar
- 1/2 teaspoon Vanilla extract
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Generously grease a 9-inch or 10-inch springform pan with butter and line the bottom with parchment paper.
-
2
In a medium bowl, combine graham cracker crumbs, melted butter, 3 tablespoons sugar, cinnamon, and salt. Stir until the mixture resembles wet sand.
-
3
Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, then remove and let cool completely while preparing the filling.
-
4
Reduce oven temperature to 325°F (160°C). Wrap the outside of the cooled springform pan in three layers of heavy-duty aluminum foil to ensure no water seeps in during the water bath.
-
5
In a large stand mixer fitted with the paddle attachment, beat the cream cheese and 1 1/2 cups sugar on medium-low speed until completely smooth and creamy, about 2 minutes. Do not over-airate.
-
6
Scrape down the sides and bottom of the bowl. Add the sour cream, vanilla, and lemon juice, mixing until just combined.
-
7
Sift in the flour and mix on low speed until incorporated. This provides structure to the heavy batter.
-
8
Add the eggs one at a time, mixing on the lowest speed just until the yellow disappears. Over-mixing at this stage causes the cake to puff and then crack.
-
9
Pour the batter over the crust. Place the foil-wrapped pan into a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
-
10
Bake for 75-90 minutes. The edges should be set and slightly golden, but the center should still have a slight 'jiggle' like Jell-O when shaken gently.
-
11
Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour. This gradual cooling is the secret to a crack-free surface.
-
12
Remove from the water bath, take off the foil, and run a thin knife around the edge to loosen the cake. Chill in the refrigerator for at least 6 hours, preferably overnight, before serving.
💡 Chef's Tips
Ensure all dairy ingredients are truly at room temperature to avoid a lumpy batter. Avoid over-beating the eggs, as incorporated air causes the cake to rise and fall, leading to cracks. Use a water bath (bain-marie) to provide gentle, even heat and moisture during the long bake. Never skip the slow cooling process in the oven; sudden temperature changes are the enemy of a smooth top. For clean slices, dip a sharp knife in hot water and wipe it dry between every single cut.
🍽️ Serving Suggestions
Serve with a homemade strawberry or raspberry coulis to cut through the richness. A dollop of fresh whipped cream and a sprig of mint adds a touch of elegance. Pair with a glass of chilled Moscato or a strong, dark roast coffee. Top with fresh seasonal berries or a drizzle of salted caramel for a modern twist.