New York Cheesecake

dense, tall baked cheesecake on a graham crust

Makes 1 cheesecake (9-inch) · 501 kcal per serving

Ingredients

• 900 g Cream Cheese
• 200 g White Sugar
• 120 g Sour Cream
• 80 g Heavy Cream
• 200 g Egg
• 20 g Cornstarch
• 8 g Vanilla Extract
• 15 g Lemon Juice
• 2 g Salt

Method

1. Crust: Stir the graham crumbs with the sugar, then mix in the melted butter until evenly moistened. Press firmly into the bottom (and slightly up the sides) of a springform pan and bake at 350°F / 175°C for 8–10 min. Cool before filling.
2. Filling: Heat the oven to 325°F / 165°C and set a pan of hot water on a lower rack (or wrap the springform and bake in a water bath). Beat the cream cheese completely smooth, then beat in the sugar and cornstarch. Add the eggs one at a time on low speed (don't overbeat), then mix in the sour cream, heavy cream, vanilla, lemon juice, and salt until just smooth.
3. Bake: Pour over the cooled crust and bake until the edges are set but the center still jiggles slightly, 60–75 min. Turn off the oven and let it cool inside with the door ajar for 1 h, then chill at least 4 h (ideally overnight) before unmolding.