USA · Sweet Dishes

Cheesecake

Name: Cheesecake
Prep time: 27 min
Cook time: 63 min
Total time: 90 min
Yield: 12 servings
Cuisine: American
Ingredients: 170 g graham cracker crumbs; 3 tbsp granulated sugar; 115 g unsalted butter; 900 g full-fat cream cheese; 200 g granulated sugar; 160 g sour cream; 1.5 tsp vanilla extract; zest of 1 lemon; 4 large eggs

A classic New York-style cheesecake with a crispy graham cracker crust and a rich, creamy filling — the perfect dessert for any occasion.

90 min 470 kcal 12 serves Advanced🇺🇸USA★★★★★4.6· 5 reviews

Ingredients

ServingsMetric

170 ggraham cracker crumbs
3 tbspgranulated sugar
115 gunsalted butter
900 gfull-fat cream cheese
200 ggranulated sugar
160 gsour cream
1.5 tspvanilla extract
zest of 1 lemon
4 large eggs

Note from Sergei

Sergei Martynov

“I've baked more cheesecakes than I can count, and the number one lesson is this: a water bath is not optional. Wrap your springform pan in two layers of heavy-duty foil and place it in a larger pan filled with hot water — this gentle steam environment prevents cracking and gives you that impossibly creamy center. Every ingredient must be at room temperature before mixing: cold cream cheese creates lumps that no amount of beating will fix. Mix on low speed only — overmixing incorporates air bubbles that expand in the oven and collapse as the cake cools, causing cracks.”

Turn off the oven when the cheesecake still jiggles in the center (about a 3-inch circle), crack the oven door open, and let it cool inside for 1 hour. This gradual cooling is the real secret to zero cracks.

Method

Preheat oven to 175°C. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 23-cm springform pan. Bake for 10 minutes. Cool completely.
Beat softened cream cheese on low speed until smooth. Gradually add sugar. Add sour cream, vanilla, and lemon zest; mix until just combined. Add eggs one at a time on low speed only until incorporated — do not overmix.
Wrap the outside of the pan in double foil. Pour filling over cooled crust. Set in a large roasting pan and add hot water halfway up the sides of the springform pan.
Bake at 160°C for 60-70 minutes until edges are set and center has a slight wobble. Turn off the oven, prop door open and cool in the oven for 1 hour.
Remove from water bath, cool to room temperature. Refrigerate covered for at least 6 hours or overnight. Run a knife around edge before releasing the ring. Serve with fresh berries or fruit coulis.

FAQ

The main reasons are: too high a temperature, overbeaten batter (too much air), and sudden temperature changes. Bake at 160°C in a water bath, don't open the oven during baking, and let the cheesecake cool in the turned-off oven with the door slightly ajar.

Share this recipe ★★★★★4.6

Rate this

Rate this recipe

Keep browsing

More dishes from the American archive — picked by overlap with what you're cooking now.

Salads · USA

Apple Waldorf Salad

Salads · USA

Avocado Chicken Salad

Salads · USA

Caesar Salad

Join the conversation

Comments (2)

Злой Повар
29d ago
Если ваш чизкейк трескается сверху — вы его перепекли. Точка. Он должен выходить из духовки с лёгким покачиванием в центре, как желе. Остывать — в выключенной духовке с приоткрытой дверцей. И хватит класть муку в начинку для загущения, это варварство.
Sergei Martynov✍ Author
29d ago
Ingredient temperature matters enormously for cheesecake. Unless the recipe says otherwise, everything should be at room temperature. Cold graham cracker crumbs doesn't cream properly, and the texture suffers throughout.