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The Ultimate Creamy New York Cheesecake with Graham Cracker Crust

A close-up, tempting slice of New York cheesecake with a thick graham cracker crust, sitting on a white plate.
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Make the best classic New York Cheesecake with this recipe. You achieve a dense, rich, and velvety smooth filling set atop a buttery graham cracker crust. This is the impressive occasion dessert you need.

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 cup sour cream, room temperature

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool slightly. 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 entering. Place the wrapped pan inside a larger roasting pan.
  3. Make the filling: In a large bowl using an electric mixer, beat the softened cream cheese until completely smooth. Scrape down the sides.
  4. Add 1 1/2 cups sugar, flour, vanilla extract, and salt. Beat on medium speed until just combined. Do not overmix.
  5. Add the eggs one at a time, beating only until each egg is incorporated. Mix in the sour cream until the batter is smooth.
  6. Pour the cream cheese filling over the cooled crust in the springform pan.
  7. Bake using the water bath: Carefully pour hot water into the roasting pan until it reaches about halfway up the side of the springform pan.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2-3 inches should still jiggle slightly when gently nudged.
  9. Cool slowly to prevent cracking: 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.
  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

  • Use room temperature ingredients for the filling; this prevents lumps and ensures a velvety cheesecake texture.
  • Do not substitute the full-fat cream cheese; this recipe requires the richness for an authentic New York dessert flavor.
  • The slow cooling process in the turned-off oven is key to achieving a no crack cheesecake guide result.

Nutrition

Find it online: https://gourmetgaze.com/new-york-cheesecake-recipe-perfect-creamy-slice/