Steam-Baked New York-Style Cheesecake
Kate Itrich-Williams
September 19, 2023
By harnessing the power of the temperature control and gentle steam cooking of the Anova Precision Cooker, this crack-free, ultra-luxe New York-style cheesecake recipe is foolproof. It is not a particularly quick recipe, but the time it takes is worth it for any cheesecake lover. The oven temperature and bake time below makes a cheesecake with a somewhat lighter texture. If you prefer a denser cheesecake reduce the oven temperature all the way down to 165°F (74°C) and increase the steam baking time to 7 hours. Either way, the cheesecake will need to chill overnight before serving, so make sure to plan ahead.
Serves
12
Prep Time
12:45
Cook Time
02:28
4 (6)
1954
Ingredients
200 grams (7 ounces)
honey graham crackers (about 13)
328 grams (1 1/2 cups plus 2 Tbsp)
granulated sugar, divided
kosher salt
4 Tbsp
unsalted butter, melted
907 grams (2 lb)
full-fat cream cheese, at room temperature
227 grams (8 ounces)
full-fat sour cream, at room temperature
5 large
eggs, lightly beaten, at room temperature
150 grams (2/3 cup)
heavy cream, at room temperature
2 tsp
vanilla extract
2 tsp
fresh lemon juice
Freshly whipped cream, for serving
Steps
1. Preheat the Oven and Prep the Pan
Rack
Grease a 9-inch springform pan with nonstick oil spray. Line the bottom of the pan with a parchment round, if you’d like, for easier clean-up.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top, Bottom
2. Grind the Crackers and Sugar
Crumble the graham crackers into the work bowl of a food processor. Process until the crackers have formed fine crumbs, about 30 seconds. Add 28 grams (2 tablespoons) of the sugar and a pinch of salt. Pulse to combine.
3. Add the Butter
With the processor running, drizzle in the butter through the feed tube. Continue to process until the mixture begins to clump on the sides of the work bowl, about 30 seconds.
4. Assemble the Crust
Dump the crust mixture into the prepared pan. Use your hands to press the mixture firmly into the bottom of the pan.
5. Bake the Crust
Rack
Place the pan in the oven and bake until the crust sets and turns deep golden brown, 10 minutes. Place the pan on a wire rack and let cool completely.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top, Bottom
00:10 Timer
6. Adjust the Oven
Rack
Turn off the oven and open the door to let it cool completely. Once cool, adjust the settings to bake the cheesecake.
Sous Vide Mode: On
Steam: 50%
Temp: 200°F
Heat: Rear
7. Beat the Cheese and Sour Cream with Sugar
In a stand mixer fitted with the paddle attachment, combine the cream cheese and sour cream. Beat on low speed, scraping down the paddle and sides of the bowl every 2 minutes, until the mixture is very smooth, about 6 minutes. Add the remaining 300 grams (1 ½ cups) sugar and ¼ teaspoon salt and continue to mix on low just until combined.
8. Add the Eggs
Scrape down the paddle and sides of the bowl, return the mixer to low, then gradually mix in the eggs until fully combined. Go slow; this step should take 2 to 3 minutes. Beat in the cream, vanilla, and lemon juice. Let the mixture sit until the crust has fully cooled.
9. Fill the Pan
If you’re worried about your pan leaking, cover the sides and bottom with a piece of aluminum foil. Pour in the filling mixture; it should almost reach the top.
10. Bake the Cheesecake
Rack
Transfer to the oven and bake until the cheesecake just barely jiggles and the center of the cake registers 155°F (68°C) on an instant-read thermometer, 2 hours and 15 minutes. (Do not use the probe for this as it will fall into the cake before it has set.)
Sous Vide Mode: On
Steam: 50%
Temp: 200°F
Heat: Rear
02:15 Timer
11. Brown the Cheesecake
Rack
Without removing the cheesecake, adjust the oven settings to brown the top. Continue to bake until it has browned to your liking, 1 to 3 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top
00:01 Timer
12. Cool, Chill, and Serve
Immediately remove the cheesecake and let cool on a wire rack until it has reached room temperature. Transfer to the refrigerator and chill at least overnight, or up to 24 hours, before removing from the pan and serving topped with whipped cream.
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