My husband loves a plain NY cheesecake; forget the berries, fruit drizzle, whipped cream etc…literally plain cheesecake.  For his birthday I wanted to make him just that.  This time I baked it using the water bath method and mission accomplished!  Such a delicious outcome!  The Water helps almost steam the mixture which in turn yields a creamy and decadent cheesecake. 



  • 3 Packages cream cheese
  • 3 Eggs
  • 1½ Cups sugar
  • 2 Tsp vanilla extract
  • 1 Tsp nutmeg
  • ½ Cup sour cream
  • 1 Tsp lemon juice (fresh squeezed)
  • 1 Tsp lemon zest (optional)



  • 2 cups graham crackers
  • 4 Tbsp butter
  • 1 Tbsp sugar (add more or less depending on your taste)



Preheat oven to 325-350 degrees. Make sure all of your ingredients are at room temperature.  If you’re using a springform pan, cover the outside bottom with foil.  This will help avoid water getting into it when you’re baking it. 

To prepare your crust; take your graham crackers and place them in a gallon size plastic bag.  Using a rolling pin, roll over the crackers until they are the consistency of powder.  Add the crumbs to your spring pan.  Melt the butter and pour over the crumbs.  Mix together and begin pressing the crumbs down to form your crust. Sprinkle a light dusting of sugar over the crumbs or you can incorporate into the crumb mixture.

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Bake the crust for about 10 minutes.  Then set aside. 

To your mixing bowl add the cream cheese mix on a low speed.  Add sugar and beat on a low speed until smooth.  Scrape the bowl and add the sour cream, vanilla and lemon juice and the eggs, one at a time.    

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Add the cream cheese to the springform pan.  Place a dish cloth on the bottom of the baking dish and place the springform pan on top of the towel.  Set the baking dish in the oven and pour hot tap water into the baking dish, being careful not to get water in your cheesecake. 

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Bake until the center is firm, but wiggles like jello when you tap the sides.  Once it cools it’ll firm up, depending on your over could take about 1hr 15min. 

Remove the springform pan from the baking dish and allow the cheesecake to come to room temperature.  Gently remove the outer part of the springform pan and place on a platter with a cover.  Place the cheesecake in the fridge overnight.  The cheesecake will be ready to eat after an hour or two in the fridge. 


Tasty Tips:  the towel in the baking dish helps the water from evaporating.  Feel free to top this delicious cheesecake with macerated berries, fresh fruit, whipped cream or anything your heart desires.  On this particular occasion I used the wedding topper from his groom’s cake 🙂