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Classic New York Cheesecake Recipe: Rich, Creamy, and Crack-Free

A thick, creamy slice of new york cheesecake with a graham cracker crust and a slightly browned top.
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Follow this detailed recipe to create a rich, dense, and velvety New York Cheesecake with a buttery graham cracker crust. We provide clear steps and water bath instructions to achieve a flawless, creamy texture every time.

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
  • 1 cup sour cream, room temperature
  • 4 large eggs, room temperature

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 30 minutes.
  2. Preheat your oven to 350°F (175°C).
  3. Prepare the water bath: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan inside a larger roasting pan.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  5. Gradually beat in 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  6. Beat in the sour cream until smooth.
  7. Add the eggs one at a time, mixing only until each egg is incorporated. Stop mixing as soon as the last egg disappears into the batter. Overmixing adds air, which causes cracks.
  8. Pour the filling over the chilled crust.
  9. Carefully pour hot water into the roasting pan to reach about 1 inch up the side of the springform pan. This creates the water bath.
  10. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  11. Turn off the oven, prop the door open slightly (about 2 inches), and let the cheesecake cool slowly inside the oven for 1 hour. This slow cooling prevents cracking.
  12. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  13. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling. Cold ingredients cause lumps.
  • Do not scrape down the sides of the bowl after adding the eggs.
  • Baking in a water bath is the best way to achieve a creamy, dense, no-crack cheesecake.
  • To prevent cracking when slicing, run a thin, sharp knife under hot water, wipe it dry, and slice. Repeat for each cut.

Nutrition

Find it online: https://cookerycommand.com/best-new-york-cheesecake-recipe-creamy/