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New York Cheesecake
This classic New York cheesecake skips the crust and goes all in on the rich, creamy filling. It’s dense, smooth, and just sweet enough, with a touch of lemon and vanilla for balance. No crust, no water bath, no fuss.
Ingredients
- 32 ounces (907 g) cream cheese, at room temperature
- 1 1/4 cups (250 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1 teaspoon finely grated lemon zest
- 4 large eggs
- 2/3 cup (160 ml) heavy cream
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Instructions
- Preheat oven to 325°F (160°C). Lightly grease a 9-inch round springform pan.*
- Using an electric mixer on medium speed, beat the cream cheese until smooth. Add the sugar, vanilla, flour, and zest. Mix until well combined.
- Add the eggs one at a time, mixing on low speed. Mix in the cream (or simply stir it in) just until blended.
- Bake for 75–90 minutes, or until the edges are set and the center still has a slight wobble.
- Turn off the oven, prop the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven, place on a wire rack, and let cool to room temperature.
- Chill at least 4 hours or overnight before serving.
Notes
- *Make sure your pan is at least 3 inches deep, as it will rise quite a bit while baking before settling back down after baking.
- Store tightly covered in the refrigerator up to 5 days.
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