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Classic Crack-Free New York Style Cheesecake

A perfect, creamy slice of classic cheesecake with a graham cracker crust served on a white plate.
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A reliable recipe for a rich, creamy New York style cheesecake with a graham cracker crust, designed to prevent cracking.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 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

  1. Preheat your oven to 350 degrees F. Wrap the outside 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 springform pan. Bake for 10 minutes. Remove from oven and let cool slightly. Reduce oven temperature to 325 degrees F.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides.
  4. Add 1 1/2 cups sugar and flour. Beat until just combined. Mix in vanilla extract and salt.
  5. Add eggs one at a time, beating only until each egg is incorporated. Do not overmix. Mix in the sour cream until the batter is smooth.
  6. Pour the filling over the cooled crust. Tap the pan gently on the counter a few times to release large air bubbles.
  7. Bake at 325 degrees F for 60 to 75 minutes. The edges should look set, but the center (about 2 inches wide) should still jiggle slightly when the pan is gently moved.
  8. Turn off the oven. Prop the oven door open about 2 inches using a wooden spoon. Leave the cheesecake in the cooling oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the oven. Carefully remove the foil. Let it cool completely on a wire rack at room temperature for about 1 hour.
  10. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling to ensure a smooth, lump-free texture.
  • Do not overbeat the batter once the eggs are added; this incorporates too much air, which causes cracking during cooling.
  • If you prefer a water bath, place the foil-wrapped pan inside a larger roasting pan and add hot water halfway up the sides of the springform pan before baking.

Nutrition

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