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Classic New York Cheesecake Recipe

A thick, creamy slice of new york cheesecake with a graham cracker crust, perfectly golden brown on top.
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Make a rich, dense, and creamy New York Style Cheesecake with a buttery graham cracker crust. Follow these steps for a smooth, crack-free dessert.

Ingredients

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  • 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)
  • 1/4 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. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water leakage.
  2. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
  3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  5. Beat in the sour cream until smooth. Add the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  6. Pour the filling over the cooled crust.
  7. Carefully pour hot water into the roasting pan until it reaches about 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 nudged.
  9. Turn off the oven. Prop the oven door open slightly (about 2 inches) using a wooden spoon. 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. Cool completely on a wire rack.
  11. 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, lump-free batter.
  • Do not overbeat the batter once the eggs are added; excess air causes cracking during baking.
  • If you see any cracks after cooling, you can cover the top with whipped cream or a simple sour cream topping before serving.

Nutrition

Find it online: https://whiskdaily.com/new-york-cheesecake-recipe-crack-free-secret/