📝 About This Recipe
Experience the quintessential New York dessert: a towering, velvety masterpiece that defines indulgence. This recipe delivers the signature dense yet creamy texture and tangy profile that made Junior's and Lindy's world-famous. With a buttery graham cracker crust and a hint of lemon zest, it’s a sophisticated balance of rich dairy and bright citrus that melts on the tongue.
🥗 Ingredients
The Signature Crust
- 1 1/2 cups Graham cracker crumbs (finely pulsed)
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Salt (fine sea salt)
The Creamy Filling
- 40 ounces Full-fat cream cheese (5 packs, strictly at room temperature)
- 1 1/2 cups Granulated sugar
- 1 cup Sour cream (full-fat, room temperature)
- 1/2 cup Heavy cream (room temperature)
- 4 Large eggs (room temperature)
- 1 Large egg yolk (for extra richness)
- 1 tablespoon Pure vanilla extract (high quality)
- 1 teaspoon Fresh lemon juice
- 1 teaspoon Lemon zest (finely grated)
- 3 tablespoons All-purpose flour (sifted)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan with butter and wrap the outside tightly with three layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
-
2
In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, salt, and melted butter. Stir until it 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 you prepare the filling.
-
4
Lower the oven temperature to 325°F (160°C). In a large stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and 1 1/2 cups sugar on medium-low speed until smooth and creamy, about 2 minutes. Do not overbeat to avoid incorporating too much air.
-
5
Sift in the flour and add the sour cream, vanilla extract, lemon juice, and lemon zest. Mix on low speed until just combined, scraping down the sides and bottom of the bowl with a spatula.
-
6
Add the eggs and egg yolk one at a time, mixing on the lowest speed after each addition just until the yellow disappears. Over-mixing eggs is the primary cause of cracks!
-
7
Stir in the heavy cream by hand with a spatula until the batter is silky and uniform.
-
8
Pour the batter over the cooled crust. Place the springform pan into a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
-
9
Bake for 75 to 90 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center still has a slight 'wobble' like Jell-O when gently shaken.
-
10
Turn off the oven and crack the door open about an inch. Let the cheesecake cool inside the oven for 1 hour. This gradual cooling prevents the surface from cracking.
-
11
Remove from the water bath, take off the foil, and run a thin knife around the edge to loosen the cake. Let it cool to room temperature on a wire rack.
-
12
Cover loosely with plastic wrap and refrigerate for at least 8 hours, preferably overnight. This is crucial for the texture to set properly.
💡 Chef's Tips
Always use room temperature ingredients; cold cream cheese will result in a lumpy batter. Avoid over-mixing once the eggs are added to prevent air bubbles that cause the cake to rise and then collapse/crack. The water bath (bain-marie) is non-negotiable for that perfectly flat, creamy top and even cooking. To get clean slices, use a sharp knife dipped in hot water and wiped dry between every single cut. If a crack does happen, don't panic! Simply mask it with a beautiful fruit compote or a thin layer of sweetened sour cream.
🍽️ Serving Suggestions
Serve with a fresh strawberry or raspberry coulis to cut through the richness. A dollop of homemade chantilly cream and a few mint leaves adds a touch of elegance. Pair with a glass of late-harvest Riesling or a robust Espresso. For a classic deli vibe, serve a plain wedge with a side of macerated blueberries.