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The Ultimate Classic New York Cheesecake Recipe for a Creamy, Dense Dessert

A thick, creamy slice of new york cheesecake with a golden-brown graham cracker crust on a white plate.
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Make a rich, dense, and velvety New York Cheesecake from scratch with this foolproof recipe. It features a buttery graham cracker crust and a smooth, tangy filling that guarantees a perfect, no-crack result every time you bake.

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 full-fat cream cheese, softened to room temperature
  • 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, room temperature
  • 1/2 cup sour cream, room temperature

Instructions

  1. Prepare your springform pan: Wrap the outside bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from entering during the water bath.
  2. Make the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust at 350°F (175°C) for 8 minutes. Remove and let it cool while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan.
  4. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until completely smooth, about 3 minutes. Scrape down the sides of the bowl frequently.
  5. Gradually beat in the 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  6. Add the eggs one at a time, beating only until each egg is incorporated before adding the next. Mix in the sour cream last, mixing just until the batter is smooth.
  7. Pour the filling over the cooled crust in the springform pan.
  8. Bake: Carefully place the roasting pan with the cheesecake into the oven. Pour hot water into the roasting pan until it reaches about 1 inch up the side of the springform pan. Bake at 325°F (160°C) for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when the pan is gently nudged.
  9. Cool slowly: Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon) for 1 hour. This slow cooling prevents cracking.
  10. Chill: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
  11. To serve, run a thin knife around the edge before releasing the springform side.

Notes

  • Use room temperature ingredients for the filling; this prevents lumps and ensures a smooth, velvety texture.
  • Do not beat the batter on high speed or for too long once the eggs are added; excess air causes cracks during cooling.
  • For the best flavor and densest texture, chill the cheesecake for a full 12 hours before slicing.

Nutrition

Find it online: https://tastethisplate.com/new-york-cheesecake-recipe-creamy-dense/