Description
Bake the best New York Cheesecake ever. This recipe delivers a dense, rich, and velvety smooth texture with the perfect tangy flavor and a buttery graham cracker base. Follow these steps for a no-crack, impressive dessert.
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
- Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom and about 1 1/2 inches up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- Prepare the water bath: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil. You need several layers to prevent water from seeping in.
- Make the filling: In a large bowl using an electric mixer on medium speed, beat the softened cream cheese until completely smooth, about 3 minutes. Scrape down the bowl often.
- Add the flour, 1 1/2 cups sugar, vanilla extract, and salt. Beat until just combined, being careful not to overmix.
- Beat in the sour cream until smooth.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Stop mixing as soon as the last egg disappears into the batter. Overmixing adds air, which causes cracks.
- Pour the filling over the cooled crust in the prepared springform pan.
- Place the foil-wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This water bath creates steam for even baking.
- 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.
- Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon) for 1 hour. This slow cooling prevents sudden temperature changes that cause cracking.
- Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature for another hour.
- Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. This step is essential for the dense texture.
Notes
- Use room temperature ingredients for the filling; this prevents lumps and ensures a smooth batter.
- Do not skip the water bath; it keeps the cheesecake moist and creamy.
- Chill time is mandatory; the texture firms up significantly as it cools completely.
- Prep Time: 25 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 1
- Protein: 8
- Cholesterol: 120