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The Ultimate Creamy, Crack-Free New York Cheesecake Recipe

A thick slice of creamy New York Cheesecake with a beautifully browned top sits on a white plate.
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Make the best homemade New York Cheesecake with this recipe. It delivers a rich, dense, and perfectly creamy texture with a classic graham cracker crust, using techniques that prevent cracking.

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
  • 1 tablespoon lemon juice

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. 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 leakage. 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 on medium speed 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. Beat in the sour cream and lemon juice. Mix on low speed until smooth.
  6. Add the eggs one at a time, mixing only until each egg is incorporated. Stop mixing as soon as the last egg disappears into the batter. Overmixing adds air, which causes cracks.
  7. Pour the filling over the cooled crust in the springform pan.
  8. Bake using the water bath: Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  9. 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.
  10. Cool slowly: Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon) for 1 hour. This slow cooling prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature for about 1 hour.
  12. Chill: Cover the cheesecake loosely and refrigerate for at least 6 hours, or preferably overnight, before serving. This achieves the dense, creamy texture.

Notes

  • Use room temperature ingredients for the filling to ensure a smooth, lump-free batter.
  • Do not use a low-fat cream cheese; full-fat is necessary for the rich New York style texture.
  • If you skip the water bath, you risk a dry texture and cracks on the surface.

Nutrition

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