New York cheesecake is a dense, creamy dessert featuring a sour cream and cream cheese filling with lemon zest, baked in a buttery crust and topped with tart cherry glaze. Its signature tang and smooth texture come from slow cooling in the oven to prevent cracking.
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Preheat the oven to 400°F. Lightly grease a 10" springform pan.
To make the crust: In a mixing bowl with a paddle, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly, then add the egg and continue to mix until a soft dough forms.
Press the dough on the bottom and an inch up the sides of the prepared pan; prick it all over with a fork, and bake for 15 minutes, until light golden brown. Remove from the oven and cool to room temperature. Reduce the oven temperature to 325°F.
To make the filling: Place the cream cheese in a large mixing bowl with a paddle. Add the sugar and flour, and mix at low speed until there are no lumps. Scrape the bottom and sides of the bowl at least twice during this process, to be sure no cheese is sticking.
Add the lemon zest, salt, and vanilla, and mix to combine. Add the eggs, one at a time, mixing until incorporated and scraping the mixing bowl between additions. Stir in the sour cream.
Pour the filling over the crust and bake for 45 to 50 minutes, until the edges of the cake are set one inch in from the edge. The middle should still jiggle when you nudge the pan; in fact, the cake will look underbaked. Measure the temperature of the cake an inch from the edge: when it reaches 175°F, turn off the oven.
Prop open the door, and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting. Cooling the cake slowly will keep the top from cracking and ensure a smooth, even texture inside.
To make the glaze: Whisk together the water, sugar, and cornstarch in a medium saucepan until the cornstarch dissolves. Place over medium heat and cook, stirring constantly, until the mixture boils, becomes clear, and thickens.
Remove from the heat and add the drained cherries. Let the mixture cool to room temperature, then spoon it over the cooled cheesecake. Refrigerate the cake until you're ready to serve.
Refrigerate the cooled, glazed cheesecake in an airtight container for up to 5 days. Do not freeze after glazing; freeze unfrozen cheesecake (wrapped tightly) for up to 1 month, then thaw in the refrigerator overnight before adding glaze.
10-inch springform pan · stand mixer or hand mixer with paddle attachment
Rapid cooling causes cracking. This recipe prevents it by propping the oven door open and letting the cheesecake cool slowly for 1 hour after baking, allowing the center to finish setting gradually.
The edges should be set one inch in from the edge while the middle still jiggles slightly. Check the internal temperature one inch from the edge—when it reaches 175°F, turn off the oven.
Yes. The recipe works with fresh or frozen blueberries, pineapple, strawberries, or any fruit. Use the same glaze method: cook cornstarch, water, and sugar until thickened, then fold in drained fruit.
Cheesecake tastes best after chilling overnight, which allows flavors to meld. It keeps refrigerated for up to 5 days in an airtight container.
Sour cream is essential to the signature tang of New York cheesecake. Greek yogurt or crème fraîche may substitute in a pinch, though the flavor profile will differ slightly.
