Description
You want that rich, creamy, velvety texture of a classic New York Style Cheesecake without the stress of cracks or fussy water baths. This easy homemade recipe delivers a perfect, indulgent dessert every time. Let’s bake something special!
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
- Prepare your oven and pan. Preheat your oven to 325 degrees F. You will need a 9-inch springform pan. Do not use a water bath for this recipe; we are aiming for a crack-free result through careful mixing and cooling.
- Make the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
- Mix the cream cheese. In a large bowl using an electric mixer on medium speed, beat the softened cream cheese until it is completely smooth and creamy, scraping down the sides often. This step is key for a velvety texture.
- Add dry ingredients. Gradually beat in the 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
- Incorporate eggs one at a time. Add the eggs one at a time, beating only until each egg is incorporated before adding the next. Stop mixing as soon as the last egg disappears into the batter. Overmixing eggs introduces air, which causes cracks.
- Fold in sour cream. Gently fold in the room temperature sour cream using a spatula until the batter is uniform.
- Pour and bake. Pour the filling over the cooled crust. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
- Cool slowly to prevent cracks. Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon). Let it cool in the oven for 1 hour.
- Finish cooling. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cool, cover loosely and refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
- Room temperature ingredients are essential for a smooth, lump-free, creamy cheesecake filling. Take your cream cheese, eggs, and sour cream out at least one hour before starting.
- To achieve that perfect, tall, crack-free top, mix on low speed and stop mixing as soon as ingredients are combined, especially after adding the eggs.
- If you want to make mini cheesecakes, use a muffin tin with liners and reduce the baking time to about 20-25 minutes.
- Prep Time: 25 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 300
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 8
- Cholesterol: 120