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The Best Ever Creamy New York Cheesecake Recipe

A thick, creamy slice of classic cheesecake with a golden graham cracker crust, served on a white plate.
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You can make a rich, velvety, and tall New York Style Cheesecake at home. This recipe focuses on simple steps and tips to achieve that perfect, crack-free finish, making it a crowd-pleasing classic dessert.

Ingredients

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  • 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: Preheat your oven to 350 degrees F. Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press this mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes. Remove and let it cool while you prepare the filling. Reduce the oven temperature to 325 degrees F.
  2. Prepare the water bath: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil. This keeps water out during baking. Place the wrapped pan inside a larger roasting pan.
  3. Make the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and lump-free. This step is key for a velvety texture.
  4. Gradually beat in the 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Scrape down the sides of the bowl.
  5. Beat in the sour cream until smooth. Add the eggs one at a time, mixing only until each egg is incorporated. Do not overmix the batter once the eggs are added; this introduces air that causes cracks.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Bake using the water bath: Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently nudged.
  8. Cool slowly to prevent cracking: Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon). Let it cool in the oven for 1 hour.
  9. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature for another hour.
  10. Chill: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • Room temperature ingredients (cream cheese, sour cream, eggs) mix together much more smoothly, which helps you avoid overmixing.
  • Do not skip the slow cooling process in the turned-off oven; this gradual temperature change is the best way to prevent cracks.
  • For a taller cheesecake, use a 9-inch pan and ensure your cream cheese is fully softened.

Nutrition

Find it online: https://yumdrizzle.com/cheesecake-recipe-best-creamy-new-york-style/