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The Ultimate Creamy New York Cheesecake Recipe (Foolproof, No-Crack)

A close-up slice of rich, creamy new york cheesecake with a dark graham cracker crust and a beautifully browned top.
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Bake the best homemade New York Cheesecake with this foolproof recipe. Achieve the signature dense, rich, and creamy texture with a buttery graham cracker crust and a guaranteed no-crack 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: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Chill the crust for 30 minutes.
  2. Preheat your oven to 350°F (175°C). Wrap the outside of the springform pan tightly in heavy-duty aluminum foil to prepare for the water bath.
  3. Beat the cream cheese in a large bowl with an electric mixer until completely smooth. Scrape down the sides of the bowl often.
  4. Gradually add the 1 1/2 cups sugar and flour to the cream cheese mixture, beating until just combined. Mix in the 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.
  6. Pour the filling over the chilled crust. Place the wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is the water bath technique).
  7. 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.
  8. Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (about 1 inch) for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  10. Once cool, cover the cheesecake loosely and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling; this prevents lumps and ensures a creamy texture.
  • Do not overbeat the batter once the eggs are added; excess air causes cracks during baking.
  • For a tall cheesecake, ensure your springform pan is 9 inches and use the full amount of filling specified.

Nutrition

Find it online: https://delicerecipe.com/new-york-cheesecake-recipe-creamy-dense/