Description
A straightforward recipe for a rich, creamy, classic New York style cheesecake with a graham cracker crust, designed to minimize cracking without 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 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
- Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage, even if you skip the water bath.
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 3 minutes. Scrape down the sides.
- Add the 1 1/2 cups sugar, flour, vanilla extract, and salt. Beat until just combined, mixing on low speed. Do not overmix.
- Add the eggs one at a time, beating only until each egg is incorporated. Mix in the sour cream last, mixing just until the batter is smooth.
- Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release large air bubbles.
- Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when the pan is gently nudged.
- Turn off the oven, but leave the cheesecake inside with the oven door propped open about 2 inches for 1 hour. This slow cooling prevents rapid temperature change and cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
- Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
- Use room temperature ingredients for the cream cheese, eggs, and sour cream; this prevents lumps.
- Do not overbeat the batter once the eggs are added; incorporating too much air causes the cake to rise too fast and then fall/crack.
- If you must use a water bath, place the foil-wrapped pan inside a larger roasting pan and fill the outer pan with hot water halfway up the side of the springform pan before baking.
- Prep Time: 25 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 1
- Protein: 8
- Cholesterol: 120