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

A whole, perfectly baked new york cheesecake with a golden top and thick graham cracker crust sitting on a light countertop.
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Follow this guide to bake the ultimate New York Style Cheesecake. You get a dense, rich, and velvety smooth dessert with a buttery graham cracker crust. We include steps to prevent cracking for a flawless finish.

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

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.
  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. Set 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. Gradually beat in the 1 1/2 cups sugar, flour, vanilla extract, and salt 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. Overmixing adds air, which causes cracking.
  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 at 350°F (175°C) for 15 minutes. Then, reduce the oven temperature to 250°F (120°C) and continue baking for 60 to 75 minutes, or until the edges are set but the center still jiggles 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). Let it cool in the oven 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) blend better, creating a smoother, lump-free filling.
  • Do not open the oven door during the initial baking period at 350°F.
  • For the creamiest texture, use full-fat cream cheese only.

Nutrition

Find it online: https://seventhflavour.com/new-york-cheesecake-recipe-rich-creamy-no-crack/