Name: New York Cheesecake
Prep time: 25 min
Cook time: 60 min
Total time: 385 min
Yield: 2 servings
Cuisine: American
Ingredients: 100 g Graham Crackers, crushed into fine crumbs; 3 tbsp Unsalted Butter, melted; 300 g Cream Cheese, softened; ½ cup Sugar, for the filling; 2 Egg, room temperature; ⅓ cup Sour Cream, for tang and smoothness; ¼ cup Heavy Whipping Cream, for richness; 1 tsp Vanilla Extract, for aroma; ½ tsp Lemon Zest, finely grated; 1 pinch Salt, for balance

6 hr 25 mintotal

1 hr 25 min hands-on5 hr hands-off

Prep 25 min · Cook 1 hr

Serves: 2
Difficulty: Hard
Spice: None

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Method

Heat the oven to 160°C. Mix the graham cracker crumbs with melted butter and press firmly into the base of a small lined tin.
Bake the crust briefly until set, then let it cool while you make the filling.
Beat the softened cream cheese and sugar until smooth. Mix in sour cream, heavy cream, vanilla extract, lemon zest, and salt.
Add the eggs one at a time, mixing gently just until combined. Avoid overbeating after the eggs are added.
Pour the filling over the crust and bake until the edges are set but the center still has a slight wobble.
Cool gradually, then chill until fully set before slicing.

How to tell it's done

The cheesecake should be dense, smooth, creamy, and sliceable, with a firm crumb crust.

Getting it right

Tip

A slight wobble in the center is correct; the cheesecake continues setting as it cools and chills.

What to serve it with

Serve chilled, plain or with a simple berry topping.

Substitutions

Use full-fat cream cheese for the dense New York-style texture.
Do not overbeat after adding eggs, or the cheesecake may crack more easily.
If graham crackers are unavailable, a plain digestive-style biscuit can work, but the flavor will be less American-style.
Chilling is essential; the cheesecake will not slice cleanly while warm.

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Ingredients