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The Ultimate Tall & Creamy New York Cheesecake: A Foolproof Classic Recipe

A thick, creamy slice of New York Cheesecake with a dark graham cracker crust and a golden-brown top.
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Make a classic New York Cheesecake with a rich, dense, and creamy texture. This recipe provides step-by-step guidance for a perfect, crack-free result and a traditional graham cracker crust.

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

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water entry.
  2. Make the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
  3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan.
  4. Mix 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.
  5. Add dry ingredients: Gradually beat in the 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  6. Incorporate eggs and sour cream: Beat in the eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream last until the batter is smooth. Overmixing adds air, which causes cracks.
  7. Pour and bake: Pour the filling over the cooled crust. Place the roasting pan in the oven and carefully pour boiling 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. Cool slowly: Turn off the oven. Prop the oven door open slightly (about 2 inches) and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Chill: Remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature. Once cool, cover loosely and refrigerate for at least 6 hours, preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling to prevent lumps and ensure a smooth texture.
  • Do not skip the water bath; it creates steam for even, gentle baking, which is key to a creamy, crack-free result.
  • For the tallest cheesecake, use a 9-inch pan and ensure your cream cheese is fully softened.

Nutrition

Find it online: https://cookingzenith.com/new-york-cheesecake-recipe-classic-creamy/