Traditional New York Cheesecake Recipe with Sour Cream (Water Bath)

Traditional New York Cheesecake Recipe with Sour Cream (Water Bath)
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A decadent creamy cheesecake, our traditional New York cheesecake recipe with sour cream is made without any flour or cornstarch and by baking it in a water bath. The water bath gives this New York cheesecake moistness and creaminess. Try out traditional New York cheesecake recipe with water bath today and leave us a comment.

EQUIPMENT:

  • Here is what is need for equipment to make this traditional New York style cheesecake is a 10-inch springform baking pan, large aluminum sheet, bowls, large roasting pot, mixer with a paddle attachment or hand blender, and spatula.

INGREDIENTS FOR THE CHEESECAKE CRUST:

  • 1 1/2 cups graham cracker crumbs store-bought (150 grams)
  • 3 tablespoons of sugar (65 grams)
  • 5 tablespoons unsalted butter melted (75 grams)

INGREDIENTS FOR CHEESECAKE FILLING:

  • 4 packages cream cheese 8 oz each or (900 grams total room temperature)
  • 1 1/4 cups sugar (250 grams)
  • 4 large eggs (200 grams)
  • 2 teaspoon natural vanilla extract (10 grams)
  • 1 teaspoon lemon zest (from one small lemon)
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • pink of salt 1/4 teaspoon
  • 3/4 cup sour cream (180 grams)

INSTRUCTIONS

  • Preheat the oven to 180°C (350°F) place the oven rack in the middle.
  • Grease the inside of the baking pan with pan release or brush with a thin layer of butter.
  • Add the graham cracker mixture to the pan and press them together evenly throughout the bottom.
  • Place into oven and bake for about 8-10 minutes or until golden brown, remove and set aside to cool.
  • Once cooled wrap the bottom and sides of the 10-inch springform baking with the aluminum foil to the rim of the pan.
  • Boil a pot of water with about 3-4 cups and keep simmering until ready to use.
  • In the large bowl beat the cream cheese and sugar until smooth.
  • Add the vanilla, salt, and lemon zest, lemon juice, sour cream, and mix until combined.
  • Add the egg one at a time and mix on slow speed until well combined.
  • Pour the cheesecake batter into spring fold baking pan and even out the surface with a spatula.
  • Pour the hot water into a large roasting pan and place the cheesecake pan inside. Water should fill about half the pan.
  • Place into oven and bake for 70-80 minutes or until golden around the edges.
  • Turn oven off and leave cheese inside with the door opened for 60 minutes, this will slowly cool the cheesecake avoiding it to shrink or crack.
  • Remove the cheesecake from the oven and set on a wire rack to cool about 60 minutes.
  • Carefully open the springform and transfer the cheesecake to a large serving plate.
  • Cover it with cling wrap and refrigerate for at least 8-10 hours before serving.
  • If the cheese is sticking to the side as your releasing the springform, pass a knife around the sides.
  • Carefully cut each slice and wipe off the knife after each cut.
  • Enjoy your delicious yummy New York cheesecake by topping it with your choice of fruit jam and fresh fruit.

cheesecake with blueberry topping

Easy New York Cheesecake Recipe

Gimme Yummy
A decadent creamy cheesecake, our traditional New York cheesecake recipe with sour cream is made without any flour or cornstarch and by baking it in a water bath. The water bath gives this New York cheesecake moistness and creaminess. Try out traditional New York cheesecake recipe with water bath today and leave us a comment.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 300 kcal

Equipment

  • Here is what is need for equipment to make this traditional New York style cheesecake is a 10-inch springform baking pan, large aluminum sheet, bowls, large roasting pot, mixer with a paddle attachment or hand blender, and spatula.

Ingredients
  

INGREDIENTS FOR THE CHEESECAKE CRUST:

  • 1 1/2 cups graham cracker crumbs store-bought 150 grams
  • 3 tablespoons of sugar 65 grams
  • 5 tablespoons unsalted butter melted 75 grams

INGREDIENTS FOR CHEESECAKE FILLING:

  • 4 packages cream cheese 8 oz each or 900 grams total room temperature
  • 1 1/4 cups sugar 250 grams
  • 4 large eggs 200 grams
  • 2 teaspoon natural vanilla extract 10 grams
  • 1 teaspoon lemon zest from one small lemon
  • 2 teaspoons fresh lemon juice from 1 lemon
  • pink of salt 1/4 teaspoon
  • 3/4 cup sour cream 180 grams

Instructions
 

  • Preheat the oven to 180°C (350°F) place the oven rack in the middle.
  • Grease the inside of the baking pan with pan release or brush with a thin layer of butter.
  • Add the graham cracker mixture to the pan and press them together evenly throughout the bottom.
  • Place into oven and bake for about 8-10 minutes or until golden brown, remove and set aside to cool.
  • Once cooled wrap the bottom and sides of the 10-inch springform baking with the aluminum foil to the rim of the pan.
  • Boil a pot of water with about 3-4 cups and keep simmering until ready to use.
  • In the large bowl beat the cream cheese and sugar until smooth.
  • Add the vanilla, salt, and lemon zest, lemon juice, sour cream, and mix until combined.
  • Add the egg one at a time and mix on slow speed until well combined.
  • Pour the cheesecake batter into spring fold baking pan and even out the surface with a spatula.
  • Pour the hot water into a large roasting pan and place the cheesecake pan inside. Water should fill about half the pan.
  • Place into oven and bake for 70-80 minutes or until golden around the edges.
  • Turn oven off and leave cheese inside with the door opened for 60 minutes, this will slowly cool the cheesecake avoiding it to shrink or crack.
  • Remove the cheesecake from the oven and set on a wire rack to cool about 60 minutes.
  • Carefully open the springform and transfer the cheesecake to a large serving plate.
  • Cover it with cling wrap and refrigerate for at least 8-10 hours before serving.
  • If the cheese is sticking to the side as your releasing the springform, pass a knife around the sides.
  • Carefully cut each slice and wipe off the knife after each cut.
  • Enjoy your delicious yummy New York cheesecake by topping it with your choice of fruit jam and fresh fruit.
Keyword cheesecake, easy cheesecake recipe, new york cheesecake


1 thought on “Traditional New York Cheesecake Recipe with Sour Cream (Water Bath)”

  • 5 stars
    Just have to say that this is hands down the best cheesecake recipe I’ve made. The texture was amazing, soft creamy and the sour cream added a bit of tanginess.

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