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The Ultimate Creamy, Classic New York Cheesecake with a Perfect Graham Cracker Crust

A close-up, appetizing slice of rich New York cheesecake showing the creamy texture and thick graham cracker crust.
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Achieve the rich, dense, and velvety texture of an authentic New York Cheesecake using this foolproof recipe. We focus on the essential techniques for a smooth, crack-free finish every time.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 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

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool slightly. 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, ensuring no water can seep in. Place the wrapped pan inside a larger roasting pan.
  3. Make the filling: In a large bowl using an electric mixer on medium speed, beat the softened cream cheese until completely smooth, scraping down the sides often. This step is key for creaminess.
  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 until smooth. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Stop mixing as soon as the last egg is incorporated. Overmixing eggs causes cracks.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Carefully pour hot water into the roasting pan to reach about 1 inch up the side of the springform pan. This creates the water bath.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still wobble slightly when gently nudged.
  9. Turn off the oven, crack the oven door open slightly, 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. Let it cool completely on a wire rack at room temperature for another hour.
  11. Cover the cheesecake loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Room temperature ingredients (cream cheese, sour cream, eggs) are essential for a smooth, lump-free filling.
  • Use a springform pan for easy removal, and wrap it well for the water bath.
  • Do not open the oven door during the initial baking time to maintain consistent heat.
  • For the best dense texture, chill the cheesecake for a full 12 hours.

Nutrition

Find it online: https://epicureempire.com/new-york-cheesecake-recipe-secrets/