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The Best Easy New York Cheesecake Recipe (No Water Bath Needed)

A close-up shot of a thick, creamy slice of cheesecake recipe served on a white plate.
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Follow this simple recipe to make a tall, creamy, and rich New York style cheesecake that resists cracking, even without using a water bath.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (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
  • 1/2 cup sour cream, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Get a 9-inch springform pan ready.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the springform pan.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl.
  5. Add the 1 1/2 cups sugar, flour, vanilla extract, and salt to the cream cheese mixture. Beat on low speed until just combined and smooth. Do not overmix.
  6. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Do not beat air into the batter.
  7. Gently mix in the sour cream until the batter is uniform.
  8. Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  9. Bake at 325°F (160°C) for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  10. Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon). Let it cool slowly in the oven for 1 hour. This slow cooling helps prevent cracks.
  11. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  12. Once fully cooled, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the cream cheese, eggs, and sour cream; this prevents lumps and ensures a creamy texture.
  • Do not substitute low-fat cream cheese; full-fat is necessary for the proper texture.
  • If you are planning your week and looking at meal planning options, this dessert is excellent for making ahead of time.

Nutrition

Find it online: https://delicerecipe.com/easy-cheesecake-recipe-no-water-bath/