New York City's Most Iconic Foods in 24 Hours

Ingredients

• 1.5 cups Graham Cracker Crumbs (finely crushed; can substitute with digestive biscuits)
• 6 tablespoons Unsalted Butter (melted and cooled slightly)
• 2 tablespoons Granulated Sugar (for the crust)
• 32 ounces Cream Cheese (full‑fat, at room temperature, 4 (8‑oz) blocks)
• 1.25 cups Granulated Sugar (for the filling)
• 1 cup Heavy Cream (cold)
• 4 units Large Eggs (room temperature)
• 2 teaspoons Vanilla Extract (pure vanilla)
• 0.25 teaspoon Salt (fine sea salt)

Instructions

1. Prepare the crust

   Combine graham cracker crumbs, melted butter, and 2 tbsp sugar in a mixing bowl. Stir until the mixture resembles wet sand.

   Time: PT10M

2. Bake the crust

   Place the pan on a baking sheet and bake at 350°F for 10 minutes. Let it cool while you make the filling.

   Time: PT10M

   Temperature: 350°F

3. Make the cheesecake filling

   In a clean bowl, beat the softened cream cheese on medium speed until smooth. Add 1.25 cups sugar and beat until light. Add eggs one at a time, mixing just until incorporated. Blend in heavy cream, vanilla, and salt. Scrape the sides frequently to avoid over‑mixing.

   Time: PT15M

4. Bake the cheesecake in a water bath

   Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water seepage. Place the pan in a larger roasting pan and pour hot water until it reaches halfway up the side of the springform pan. Bake at 325°F for 60 minutes, or until the edges are set and the center still has a slight wobble.

   Time: PT1H

   Temperature: 325°F

5. Cool the cheesecake

   Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour to cool gradually. Then remove from the water bath, run a thin knife around the edge, and refrigerate for at least 4 hours or overnight.

   Time: PT1H

Nutrition Facts

Calories

460

Protein

8 g

Carbohydrates

35 g

Fat

30 g

Fiber

0.5 g