Description
A dense, rich, and creamy New York-style cheesecake that is foolproof to make. This recipe guarantees zero cracks, uses simple ingredients, and delivers a bakery-quality texture that is better than takeout.
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- ¼ teaspoon salt
- 32 ounces (900g) full-fat cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 2 tablespoons (15g) all-purpose flour
Instructions
- Preheat oven to 325°F (165°C). Wrap the bottom and sides of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until it resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared springform pan using the bottom of a measuring cup. Set aside.
- In a stand mixer bowl, beat the room-temperature cream cheese on medium speed until completely smooth and creamy (3-5 minutes). Scrape down the sides.
- Add the sugar and sour cream to the cream cheese. Beat on low speed until just combined. Scrape the bowl again.
- Add eggs one at a time, mixing on low speed just until incorporated. Add vanilla and flour, mixing on low until the flour disappears. Do not overmix.
- Place the springform pan on a large sheet of foil. Pour hot water into a large roasting pan until 1 inch deep. Place the roasting pan in the oven, then pour the batter into the springform pan.
- Bake at 325°F for 1 hour and 15 minutes. The edges should be set, but the center should jiggle slightly like Jell-O.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let cool completely on a wire rack at room temperature.
- Cover loosely with plastic wrap and refrigerate for at least 8 hours, preferably overnight, before serving.
Notes
Ensure all ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid incorporating too much air, which causes cracking. A water bath is recommended for even cooking and texture. For clean slices, dip a sharp knife in hot water and wipe dry between cuts.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 380
- Sugar: 24
- Sodium: 280
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 32
- Fiber: 1
- Protein: 7
Keywords: New York cheesecake, foolproof cheesecake, no crack cheesecake, homemade cheesecake, easy dessert, creamy cheesecake