Print

The Best Classic New York Cheesecake Recipe

A close-up, sunlit slice of a perfectly baked cheesecake recipe showing a dense, creamy filling and golden graham cracker crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a rich, creamy, and velvety New York style cheesecake with a perfect graham cracker crust. This recipe guides you through the simple steps for a no-crack finish, making it the best dessert for any gathering.

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 325 degrees F. 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 in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides of the bowl.
  4. Gradually beat in the 1 1/2 cups sugar and flour until just combined. Mix in the vanilla extract, salt, and sour cream. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Overmixing adds air, which causes cracks.
  6. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan.
  7. Create a water bath: Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently shaken.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • Use room temperature ingredients for the filling to ensure a smooth, lump-free texture.
  • The water bath is key to achieving a creamy, no-crack cheesecake by providing moist, even heat.
  • Do not skip the slow cooling process inside the turned-off oven; this controls the temperature drop that causes the top to crack.

Nutrition

Find it online: https://tastethisplate.com/best-cheesecake-recipe-no-crack-creamy/