Classic New York Cheesecake

Introduction

This is the cheesecake recipe that took us over a dozen tests to perfect. Dense yet silky, rich but not heavy, with a golden graham cracker crust that holds up to every forkful. The water bath method ensures a crack-free top every single time.

Why You'll Love It

• Water bath method guarantees a perfectly smooth, crack-free top
• The texture is the ideal balance of dense and creamy
• Simple ingredients — the technique is what makes it extraordinary

Ingredients

• 2 cups Graham cracker crumbs
• 6 tbsp Unsalted butter, melted
• 32 oz Full-fat cream cheese, room temperature
• 1 cup Granulated sugar
• 1 cup Full-fat sour cream
• 5 Large eggs, room temperature
• 2 tsp Pure vanilla extract
• 2 tbsp All-purpose flour
• 1 pinch Fine sea salt

Equipment

• 9-inch springform pan
• Large roasting pan for water bath
• Heavy-duty aluminum foil
• Stand or hand mixer

Instructions

1. Make the crust — Combine graham cracker crumbs and melted butter. Press firmly into the bottom and 1 inch up the sides of a greased springform pan. Bake at 325°F for 10 minutes.
2. Beat the cream cheese — Beat room-temperature cream cheese on medium speed until completely smooth with zero lumps, about 4 minutes. Scrape the bowl often.
3. Add sugar and sour cream — Beat in sugar until fluffy, then mix in sour cream, vanilla, flour, and salt until combined.
4. Add eggs one at a time — Add eggs one at a time on low speed, mixing just until each is incorporated. Do not overmix — this is the #1 cause of cracking.
5. Water bath bake — Wrap the springform pan in heavy-duty foil. Place in a roasting pan and fill with hot water halfway up the sides. Bake at 325°F for 60-65 minutes until edges are set but center jiggles slightly.
6. Cool slowly — Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 6 hours or overnight.

Tips

• Room temperature ingredients are non-negotiable — cold cream cheese will create lumps.
• Never open the oven door during baking, and cool the cheesecake gradually to prevent cracking.

Variations

• Strawberry Swirl: Dollop strawberry puree on top of the batter and swirl with a knife before baking.
• Oreo Crust: Replace graham cracker crumbs with crushed Oreo cookies for a chocolate twist.

Storage

Fridge: Cover and refrigerate for up to 5 days.

Freezer: Freeze whole or sliced for up to 2 months. Thaw overnight in the fridge.

Reheat: Best served chilled. Remove from fridge 20 minutes before serving.

Nutrition (per serving)

• Calories: 420 kcal
• Fat: 30 g
• Carbs: 32 g
• Protein: 8 g
• Fiber: 0 g
• Sugar: 24 g
• Sodium: 310 mg

FAQ