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Ultimate Crack-Free New York Style Cheesecake Recipe

A close-up of a smooth, creamy slice of cheesecake recipe with a thick graham cracker crust.
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Follow this guide to make a rich, creamy, and perfectly smooth New York style cheesecake with a classic graham cracker crust. This recipe helps you avoid cracks.

Ingredients

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  • 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
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water entry during the water bath.
  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 springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare 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, vanilla extract, and salt until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream until the batter is smooth.
  6. Pour the filling over the cooled crust.
  7. Create a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches 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 jiggle slightly when gently nudged.
  9. 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 prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack at room temperature.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the cream cheese, eggs, and sour cream to ensure a smooth, lump-free batter.
  • Do not overbeat the batter once the eggs are added; excess air causes cracking during cooling.
  • For the best texture, chill the cheesecake completely before slicing.

Nutrition

Find it online: https://magazinemeal.com/cheesecake-recipe-ultimate-crack-free-new-york/