The titan of American desserts. A true New York cheesecake is exceptionally dense, rich, and tall. It eschews light, aerated textures in favor of a heavy cream cheese and sour cream emulsion, baked very slowly in a water bath to prevent cracking and ensure a perfectly smooth, velvety custard.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
The Crust. Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. for 10 minutes to set. Let cool completely.
Water Bath Prep. Wrap the outside of the cooled springform pan tightly with three layers of heavy-duty aluminum foil to prevent water seepage. Reduce oven temp to 325°F (160°C).
The Emulsion. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-low speed until completely smooth and creamy (no lumps!). Do not beat on high, or you will incorporate air, which causes cracking.
Additions. Gradually add the sugar, beating until combined. Scrape down the sides. Add the sour cream and vanilla, mixing on low speed.
The Eggs (Crucial). With the mixer on the lowest speed, add the eggs one at a time, mixing just until the yolk disappears. Stop the mixer immediately. Overmixing at this stage is the primary cause of ruined cheesecakes.
Assemble. Pour the filling into the cooled crust.
The Bain-Marie. Place the wrapped springform pan into a large pan. Pour water into the pan until it reaches halfway up the side of the springform pan.
. for 1 hour and 15 minutes to 1 hour and 30 minutes . The edges should be set, but the very center (about 2 inches) should still jiggle slightly when you tap the pan.
The Cool Down. Turn the oven off. Crack the oven door open slightly and leave the cheesecake inside for 1 hour . This slow cooling prevents sudden temperature shock and cracking.
Chill. Remove from the water bath, remove the foil, and chill in the refrigerator uncovered for at least 6 hours , preferably overnight, before slicing with a hot knife.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
