Decadent Cheesecake

This is a true New York-style cheesecake: three pounds of cream cheese beaten with sour cream, eggs, and extra yolks into a filling so dense and creamy it slices like silk. Set over a graham cracker crust, it is the showstopper for any celebration.

The technique is all about control. Use fully softened, room-temperature cream cheese so the batter beats out lump-free, and once you start adding eggs, drop the mixer to low speed. Beating air into the batter is the number one cause of a cracked, puffed-then-sunken top, so keep it slow and gentle.

The bake mirrors that patience. A hot start sets the top, a long low bake cooks the center gently, and turning the oven off to finish lets residual heat ease it to doneness without cracking. Then comes the hardest part: cool it to room temperature and chill it a full six hours, or overnight. That rest is what firms it into clean, dense, rich slices.

Chef Tips

• Use fully softened, room-temperature cream cheese so the batter beats smooth and lump-free.
• Mix on low speed once the eggs go in. Beating in air is what cracks the top.
• For extra insurance against cracks, bake in a water bath, and never skip the long chill before slicing.

Variations

• Top with fresh berries, a fruit compote, or a glossy chocolate ganache.
• Add lemon or orange zest to the batter for a brighter cheesecake.
• Swap the graham crust for crushed chocolate cookies or gingersnaps.