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Classic New York Style Cheesecake: Rich, Creamy, and No-Crack Guaranteed

Close-up of a thick, creamy slice of classic cheesecake recipe with a golden brown top and graham cracker crust.
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Follow this guide to make the ultimate rich, creamy, and tangy New York Style Cheesecake with a perfect graham cracker crust. This recipe is designed to give you a velvety texture without cracking, making it the best homemade cheesecake you will ever bake.

Ingredients

Scale
  • 1 3/4 cups graham cracker crumbs
  • 1/2 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

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/2 cup sugar, and melted butter. Press the mixture firmly into the bottom 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).
  2. Prepare the water bath: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from leaking in. Place the wrapped pan inside a larger roasting pan.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  4. Add 1 1/2 cups sugar, flour, vanilla extract, and salt. Beat on low speed 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. Stop mixing as soon as the last egg is blended in to prevent air incorporation, which causes cracks.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Bake using the water bath: Carefully pour hot water into the roasting pan until the water 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 wobble slightly when gently nudged.
  9. Cool slowly: 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 cracking.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  11. Chill: Cover the cheesecake loosely and refrigerate for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • Room temperature ingredients (cream cheese, sour cream, eggs) mix much more smoothly, which is key for a perfect cheesecake texture.
  • Do not use a hand mixer on high speed for the filling; low speed prevents incorporating excess air.
  • For the best results, use full-fat cream cheese only.

Nutrition

Find it online: https://gourmetgaze.com/cheesecake-recipe-classic-new-york-style/