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The Best Classic New York Cheesecake Recipe: Rich, Creamy, and No Cracks

A thick slice of creamy new york cheesecake with a graham cracker crust and a beautifully browned top, sitting on a white plate.
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Achieve the ultimate dessert perfection with this classic New York Style Cheesecake. This recipe delivers a dense, rich, and velvety smooth filling atop a buttery graham cracker crust, using the water bath method to guarantee a flawless, 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
  • 1 cup sour cream, room temperature
  • 4 large eggs, room temperature

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 30 minutes while you prepare the filling.
  2. Preheat your oven to 350°F (175°C). Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water from entering during the water bath.
  3. Make the filling: In a large bowl using an electric mixer on medium speed, beat the softened cream cheese until completely smooth, about 3 minutes. Scrape down the sides of the bowl frequently.
  4. Add the 1 1/2 cups sugar, flour, vanilla extract, and salt. Mix until just combined, being careful not to overmix.
  5. Beat in the sour cream until smooth. Add the eggs one at a time, mixing only until each egg is incorporated. Stop mixing as soon as the last egg is combined to avoid incorporating too much air, which causes cracks.
  6. Pour the filling over the chilled crust in the prepared springform pan.
  7. Prepare the water bath: Place the foil-wrapped 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.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  9. Turn off the oven. Prop the oven door open slightly (about 2 inches) using a wooden spoon. Let the cheesecake cool inside the oven on the rack 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. Chill: Once cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at true room temperature. This is key for a smooth, dense cheesecake texture.
  • Do not overbeat the batter once the eggs are added; excess air leads to rising and subsequent cracking during cooling.
  • The water bath (bain-marie) creates steam, which bakes the cheesecake gently and evenly, resulting in that signature velvety cheesecake texture.

Nutrition

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