Description
Make a rich, dense, and creamy New York Style Cheesecake with a buttery graham cracker crust. Follow these steps for a smooth, crack-free result.
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
- Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
- Make the crust: Combine 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 the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
- Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
- Gradually beat in the 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
- 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. Stop mixing as soon as the last egg is incorporated. Overmixing adds air, which causes cracking.
- Pour the batter over the cooled crust. Place the springform pan inside a larger roasting pan.
- Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This is the water bath.
- Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still wobble slightly when gently nudged.
- Turn off the oven. Prop the oven door open slightly (about 2 inches) using a wooden spoon. Let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
- Chill the cheesecake in the refrigerator 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 cream cheese, sour cream, and eggs to ensure a smooth batter.
- Do not open the oven door or disturb the water bath during the initial baking time.
- For the best texture, chill the cheesecake for a full 12 hours before slicing.
- Prep Time: 25 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg