This New York cheesecake recipe is the tall, dense, ultra-creamy version worth the extra effort — a buttery graham cracker crust topped with a rich, smooth filling that bakes up perfectly crack-free when you follow a few key steps. Unlike lighter no-bake cheesecakes, classic New York-style cheesecake gets its signature dense texture from a generous amount of cream cheese and a slow, gentle bake. It looks impressive, but this easy cheesecake recipe is genuinely achievable at home with basic ingredients and a little patience.
Why you'll love this recipe
- ✓Dense, creamy texture that's authentically New York-style, not light and fluffy.
- ✓Bakes crack-free using a simple water bath method explained step by step.
- ✓Make-ahead friendly — it needs to chill overnight anyway, so it's ideal for entertaining.
Prep
25 min
Cook
1 hr
Total
1 hr 25 min
Yield
12 servings
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp sugar
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2 tbsp all-purpose flour
Instructions
- 1Preheat the oven to 325°F (165°C). Mix the graham cracker crumbs, melted butter, and sugar, then press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
- 2Beat the cream cheese until smooth and lump-free, about 2-3 minutes.
- 3Add the sugar and vanilla, beating until combined, scraping down the bowl as needed.
- 4Beat in the eggs one at a time on low speed, mixing just until incorporated after each.
- 5Mix in the sour cream and flour on low speed until just combined — avoid overmixing, which can cause cracking.
- 6Pour the filling over the cooled crust. Wrap the outside of the springform pan in foil and place it in a larger roasting pan filled with about an inch of hot water.
- 7Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly.
- 8Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before removing. Chill in the fridge for at least 4 hours, ideally overnight, before slicing.
Notes & Tips
- Mixing on low speed once the eggs go in helps avoid incorporating too much air, which is the main cause of cracks.
- The water bath keeps the baking heat gentle and even, which also helps prevent cracking.
- Let the cheesecake come fully to room temperature and chill overnight for the cleanest slices.
Frequently Asked Questions
Why did my cheesecake crack?
Cracking is usually caused by overmixing (which incorporates too much air), baking at too high a temperature, or cooling too quickly — all of which this recipe's water bath and low-speed mixing help prevent.
Can I make cheesecake without a water bath?
You can, but it increases the risk of cracking since a water bath keeps the oven heat gentle and consistent around the pan.
How do I know when cheesecake is done baking?
The edges should look set while the center still jiggles slightly when the pan is gently shaken — it will continue to firm up as it cools.
Why does cheesecake need to chill overnight?
Chilling allows the filling to fully set and develop its dense, creamy texture — slicing too soon results in a softer, less structured cheesecake.
Can I freeze cheesecake?
Yes, a fully chilled cheesecake freezes well for up to 2 months — wrap tightly and thaw overnight in the refrigerator before serving.
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