Print

Classic New York Cheesecake

A thick, creamy slice of baked new york cheesecake with a golden-brown top and graham cracker crust, served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, dense, and creamy New York Style Cheesecake with a buttery graham cracker crust. Follow these steps for a smooth, crack-free result.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes. Remove and let cool.
  3. Reduce oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Scrape down the sides.
  5. Gradually beat in 1 1/2 cups sugar and flour until just combined. Mix in vanilla extract and salt.
  6. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix.
  7. Gently stir in the sour cream until the batter is smooth.
  8. Pour the filling over the cooled crust.
  9. Create a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  10. Bake for 60 to 75 minutes, or until the edges are set but the center still wobbles slightly when gently nudged.
  11. Turn off the oven. Prop the oven door open slightly (about 2 inches) and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  12. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack.
  13. Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling to ensure a smooth batter.
  • Do not scrape the sides of the bowl excessively once the eggs are added; overmixing incorporates air, which causes cracking.
  • If you do not want to use a water bath, bake at 300°F (150°C) for 90 minutes and follow the slow cooling method in the oven.

Nutrition

Find it online: https://savorandpin.com/best-new-york-cheesecake-recipe-crack-free/