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Never-Fail Creamy New York Style Cheesecake

A close-up of a thick, creamy slice of baked cheesecake recipe with a golden top and graham cracker crust.
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A reliable recipe for a rich, creamy New York style cheesecake with a classic graham cracker crust, designed to prevent cracking.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature

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 until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let 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.
  4. Gradually beat in 1 1/2 cups sugar, vanilla extract, and salt until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream until the batter is smooth.
  6. Pour the filling over the cooled crust.
  7. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently nudged.
  9. 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.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  11. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling to ensure a smooth, lump-free texture.
  • The water bath is essential for even baking and a creamy result.
  • Do not open the oven door during the initial baking time.

Nutrition

Find it online: https://whiskdaily.com/cheesecake-recipe-new-york-style-creamy/