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The Best Classic New York Cheesecake Recipe: Rich, Creamy, and No-Crack Technique

A thick, creamy slice of New York cheesecake with a golden-brown top and graham cracker crust on a white plate.
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Follow this reliable recipe to make a truly classic New York Cheesecake. You will achieve a rich, dense, and irresistibly creamy texture with a buttery graham cracker crust. We include simple steps for a smooth, 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
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).
  2. Prepare the water bath: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan inside a larger roasting pan.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  4. Gradually beat in 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  5. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Mix in the sour cream last, mixing until the batter is uniform.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Create the water bath: Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2-3 inches should still jiggle slightly when the pan is gently nudged.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  11. Once cool, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling; this prevents lumps and ensures a smooth texture.
  • Do not overbeat the batter once the eggs are added; too much air causes cracks during cooling.
  • The water bath (bain-marie) is key to achieving a creamy, dense texture and preventing the top from drying out or cracking.

Nutrition

Find it online: https://cookingbyjade.com/best-new-york-cheesecake-recipe-creamy-no-crack/