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Perfect Creamy, Crack-Free New York Style Cheesecake

A creamy slice of baked cheesecake with a graham cracker crust, highlighting the texture of this cheesecake recipe.
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This recipe yields a rich, velvety New York style cheesecake with a graham cracker crust. Follow these steps to achieve a smooth, crack-free top without needing a water bath.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool completely.
  3. Prepare the filling: Beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 3 minutes. Scrape down the sides.
  4. Add 1 1/2 cups sugar, vanilla extract, and salt. Beat until just combined. Do not overmix.
  5. Add the eggs one at a time, beating only until each egg is incorporated. Mix in the sour cream last until the batter is smooth.
  6. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release large air bubbles.
  7. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still wiggle slightly when gently nudged.
  8. Turn off the oven, prop the door open slightly (about 2 inches), and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling to ensure a smooth, lump-free batter.
  • Do not overbeat the batter once the eggs are added; too much air causes rising and subsequent cracking.
  • If you prefer a topping, wait until the cheesecake is fully chilled before adding fruit or chocolate sauce.

Nutrition

Find it online: https://delishdreams.com/cheesecake-recipe-1/