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The Ultimate Creamy, Classic New York Cheesecake with a Perfect Graham Cracker Crust

A thick, creamy slice of new york cheesecake with a graham cracker crust and a beautifully browned, slightly caramelized top.
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Bake the best cheesecake you have ever tasted. This recipe delivers the dense, rich, and velvety texture characteristic of authentic New York Style Dessert, complete with a buttery graham cracker crust. Follow these steps for a no-crack, tall, and creamy cheesecake perfect for any special occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 4 (8 ounce) packages full-fat cream cheese, softened
  • 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 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 seeping 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. Gradually beat in 1 1/2 cups sugar and flour until just combined. Mix in vanilla extract and salt.
  5. Beat in the sour cream until smooth. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Do not overmix the batter once eggs are added.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Place the roasting pan with the cheesecake into the oven. 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 a creamy, no-crack cheesecake.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when the pan is gently nudged.
  9. Turn off the oven. Prop the oven door open slightly (about 2 inches) using a wooden spoon. Let the cheesecake cool inside the turned-off 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. This step is crucial for achieving the dense texture of a Classic Cheesecake Dessert.

Notes

  • Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at true room temperature for the smoothest, richest cream cheese filling.
  • For the best results and to achieve that tall and creamy New York Cheesecake look, avoid scraping down the bowl excessively after adding the eggs. Overmixing incorporates too much air, which causes cracks.
  • If you want a tangier flavor, you can add 1 teaspoon of fresh lemon zest to the filling mixture.

Nutrition

Find it online: https://kitchenuser.net/new-york-cheesecake-best-recipe-ever/