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Classic New York Style Cheesecake

An ultra-rich, dense, and creamy New York-style cheesecake with a buttery graham cracker crust. Baked in a water bath for a perfectly smooth, crack-free finish.

Classic New York Style Cheesecake
Prep 30 min Cook 100 min Total 10h 10m Level Intermediate
Serves 12

Ingredients

Graham Cracker Crust

  • 1.5 cups Graham cracker crumbs — About 12-14 full sheets, finely crushed
  • 0.25 cup Granulated sugar
  • 6 tablespoons Unsalted butter — Melted
  • 1 pinch Kosher salt

Cheesecake Filling

  • 32 ounces Cream cheese — Full fat, blocks only. Must be completely at room temperature.
  • 1 cup Granulated sugar
  • 2 tablespoons All-purpose flour — Helps stabilize the filling and prevent cracking
  • 0.75 cup Sour cream — Room temperature
  • 1 tablespoon Vanilla extract — Pure vanilla extract
  • 4 whole Large eggs — Room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by tightly wrapping the outside base and sides with 2-3 layers of heavy-duty aluminum foil to ensure it is completely waterproof for the water bath.

    ~5 min
    Use extra-wide heavy-duty foil to avoid seams where water can seep in.

  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Stir until the mixture resembles wet sand.

    ~5 min

  3. Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan using the bottom of a measuring cup or glass. Bake for 10 minutes, then remove and let cool. Lower the oven temperature to 325°F (160°C).

    ~15 min

  4. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature cream cheese on medium-low speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides and bottom of the bowl frequently.

    ~5 min
    Do not mix on high speed. Whipping air into the batter is the primary cause of cracks during baking.

  5. Add the granulated sugar and flour to the cream cheese. Mix on low speed until combined and completely smooth. Scrape down the bowl.

    ~2 min

  6. Add the sour cream and vanilla extract. Mix on low speed just until blended.

    ~2 min

  7. With the mixer on the lowest speed, add the eggs one at a time. Wait until each egg is almost completely incorporated before adding the next. Stop mixing as soon as the last egg is blended. Do not overmix.

    ~3 min
    Use a silicone spatula to fold the batter a few times by hand at the end to ensure no unmixed cream cheese is stuck to the bottom.

  8. Bring a kettle of water to a boil. Pour the cheesecake batter over the cooled crust and smooth the top. Place the springform pan inside a large roasting pan.

    ~3 min

  9. Place the roasting pan in the oven. Carefully pour the boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.

    ~2 min
    Pouring the water after the pan is on the oven rack prevents spilling hot water while carrying it.

  10. Bake at 325°F (160°C) for 1 hour and 15 minutes to 1 hour and 30 minutes. The edges should be set, but the center 2-3 inches should still have a slight jiggle to it when gently nudged.

    ~90 min

  11. Turn the oven off. Crack the oven door open slightly (you can prop it open with a wooden spoon) and leave the cheesecake in the oven for 1 hour. This gentle cooling prevents sudden temperature drops that cause cracking.

    ~60 min

  12. Remove the cheesecake from the water bath, carefully remove the foil, and transfer to a wire rack. Run a thin, sharp knife around the edge of the pan to ensure it isn't sticking to the sides as it cools and shrinks. Let cool completely at room temperature.

    ~60 min

  13. Cover the pan with plastic wrap (ensure it doesn't touch the surface of the cheesecake) and refrigerate for at least 8 hours, preferably overnight, to set completely before slicing.

    ~8h
    For clean slices, run a large chef's knife under hot water and wipe it dry between every single cut.
Nutrition
485
Calories
8
Protein (g)
36
Carbs (g)
35
Fat (g)
20
Sat. Fat (g)
0
Fiber (g)
27
Sugar (g)
320
Sodium (mg)
140
Cholesterol (mg)
Equipment
  • 9-inch springform pan
  • Heavy-duty aluminum foil
  • Large roasting pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Silicone spatula
Tips & Storage
  • Room temperature ingredients are non-negotiable. Cold cream cheese will result in a lumpy batter.
  • Baking in a water bath creates steam, providing a humid environment that ensures the cheesecake bakes slowly and evenly without drying out or cracking.
  • Never open the oven door during the first hour of baking to check on the cake, as the sudden draft can cause the cheesecake to fall.
  • Do not overbake. The residual heat will continue to cook the center as it cools.
  • Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze the whole cheesecake or individual slices, tightly wrapped in plastic wrap and aluminum foil, for up to 2 months. Thaw overnight in the refrigerator before serving.
Tags
american baking cheesecake classic comfort food creamy decadent dessert entertaining holiday indulgent make-ahead party rich springform pan steakhouse sweet vegetarian water bath

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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