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Ina Garten New York Cheesecake

Ina Garten New York Cheesecake
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A classic, ultra-creamy New York-style cheesecake with a buttery graham cracker crust and a hint of lemon and vanilla. This version, adapted from Ina Garten’s method, bakes slowly in a water bath to prevent cracking and achieve a perfectly smooth, dense texture.

Ingredients

  • For the Crust: 1 1/2 cups graham cracker crumbs (from about 12 full sheets), 1 tablespoon granulated sugar, 6 tablespoons unsalted butter, melted and cooled, 1/8 teaspoon kosher salt
  • For the Filling: 24 ounces (three 8-oz packages) full-fat Philadelphia cream cheese, at room temperature, 1 cup granulated sugar, 1 teaspoon pure vanilla extract, 1 teaspoon finely grated lemon zest, 3 tablespoons all-purpose flour, 1/4 teaspoon kosher salt, 1/2 cup full-fat sour cream, at room temperature, 3 large eggs, at room temperature, 1 large egg yolk, at room temperature
  • For the Water Bath: Boiling water, as needed

Instructions

  1. Preheat your oven to 350°F / 177°C. Wrap the outside of a 9-inch springform pan tightly with a double layer of heavy-duty aluminum foil, ensuring it comes all the way up the sides to create a waterproof seal. This is critical to prevent water from the bath seeping into the crust during baking.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, 1 tablespoon sugar, and 1/8 teaspoon salt. Pour the melted butter over the mixture and stir with a fork until all crumbs are evenly moistened and the mixture resembles wet sand. Press the crumbs firmly and evenly into the bottom of the prepared springform pan using the bottom of a measuring cup or glass. Bake for 10 minutes, then transfer to a wire rack to cool completely. Reduce the oven temperature to 325°F / 163°C.
  3. Prepare the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed for about 2 minutes until completely smooth and free of any lumps. Scrape down the bowl and paddle thoroughly with a rubber spatula. Starting on low speed prevents incorporating too much air, which can cause the cheesecake to rise and fall dramatically, leading to cracks.
  4. With the mixer on low, gradually add the 1 cup of sugar, then the vanilla extract and lemon zest. Mix just until combined, about 1 minute, scraping the bowl again. Add the flour and 1/4 teaspoon salt and mix on low until incorporated, about 30 seconds. Add the sour cream and mix on low until just blended.
  5. Add the eggs and egg yolk one at a time, mixing on low speed for only about 15-20 seconds after each addition until the yolk is just blended in. Scrape the bowl and paddle after every 2 eggs. Overmixing after adding the eggs incorporates too much air, which is the primary cause of cracking; the batter should be smooth, thick, and creamy.
  6. Pour the filling over the cooled crust. Use a small offset spatula to smooth the top into an even layer. Tap the pan gently on the counter 2-3 times to release any large air bubbles trapped in the batter.
  7. Place the foil-wrapped springform pan inside a large roasting pan or high-sided baking dish. Carefully place the setup on the middle rack of the oven. Pour boiling water into the outer roasting pan until it comes about halfway up the sides of the springform pan, creating a water bath (bain-marie). The steam from the water bath ensures gentle, even heat distribution, which is essential for a creamy texture and crack-free surface.
  8. Bake at 325°F / 163°C for 60-70 minutes. The cheesecake is done when the edges are set but the center (about a 3-inch circle) still jiggles slightly like Jell-O when you gently shake the pan. The cake will continue to set as it cools. Do not overbake or let the center become firm.
  9. Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the water bath inside the turned-off oven for 1 hour. This gradual cooling prevents sudden temperature changes that cause the surface to contract and crack.
  10. Carefully remove the roasting pan from the oven, then lift the springform pan out of the water bath. Peel off the aluminum foil. Place the cheesecake (still in the pan) on a wire rack and cool to room temperature, about 2 hours. Run a thin knife or offset spatula around the inside edge of the pan to loosen the cake from the sides, which prevents it from sticking and cracking as it chills.
  11. Without removing the springform ring, cover the top of the pan tightly with plastic wrap. Refrigerate the cheesecake for at least 6 hours, but ideally overnight (12 hours). This extended chilling is non-negotiable; it allows the structure to fully set for clean slicing and develops the flavor.
  12. To serve, remove the plastic wrap, unclasp and remove the springform ring. For clean slices, dip a sharp, thin-bladed knife in hot water and wipe it dry between each cut. Serve chilled.

Notes

Storage: Cheesecake can be stored, covered, in the refrigerator for up to 5 days. Freezing: Wrap the whole chilled cheesecake or individual slices tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating is not recommended; serve chilled.

Nutrition

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