Print

Perfect, Creamy, Crack-Free Classic Cheesecake Recipe

A thick, creamy slice of cheesecake with a graham cracker crust, part of the whole cheesecake visible in the background.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this simple recipe to create a rich, velvety smooth cheesecake with a classic graham cracker crust. This method helps you achieve a perfect, crack-free top without needing a water bath, making it ideal for beginners and special occasions.

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

Instructions

  1. Prepare the crust: Preheat your oven to 350 degrees F. 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 slightly. Reduce oven temperature to 325 degrees F.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl.
  3. Add 1 1/2 cups sugar, flour, vanilla extract, and salt to the cream cheese mixture. Beat on low speed until just combined and smooth. Do not overmix.
  4. Add the eggs one at a time, beating only until each egg is incorporated. Mix on the lowest speed possible to prevent incorporating excess air, which causes cracks.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight wobble when gently nudged.
  7. Turn off the oven. Prop the oven door open about 2 inches using a wooden spoon. Let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  8. Remove the cheesecake from the oven. Run a thin knife around the edge of the pan to loosen it from the sides. Let it cool completely on a wire rack at room temperature.
  9. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Room temperature ingredients are crucial for a smooth, lump-free filling. Allow cream cheese and eggs to sit out for at least one hour before starting.
  • To prevent cracks, mix the batter on low speed and stop mixing as soon as the last egg is incorporated.
  • If you prefer a New York Style cheesecake, use full-fat cream cheese and consider adding 1/4 cup sour cream to the filling mixture.

Nutrition

Find it online: https://delishsymphony.com/cheesecake-recipe-perfect-creamy-no-crack/