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The Ultimate Foolproof New York Cheesecake with a Perfectly Buttery Graham Cracker Crust

A thick slice of creamy new york cheesecake with a golden-brown graham cracker crust on a plate.
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Make the best New York Cheesecake with this recipe. You achieve a dense, rich, and velvety texture every time with a simple, foolproof method and a buttery graham cracker crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (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: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes.
  2. Preheat your oven to 350°F (175°C). Place the chilled springform pan on a large baking sheet.
  3. Prepare the water bath: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from entering. Place the foil-wrapped pan into the larger baking sheet.
  4. Make 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 the 1 1/2 cups sugar, flour, vanilla extract, and salt. Beat until just combined, mixing on low speed. Do not overmix.
  6. Beat in the sour cream until smooth.
  7. 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. This prevents air bubbles that cause cracks.
  8. Pour the cream cheese filling over the chilled crust.
  9. Carefully pour hot water into the large baking sheet until the water reaches about 1 inch up the side of the springform pan. This creates the water bath.
  10. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight wobble when gently shaken.
  11. Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (about 2 inches) for 1 hour. This slow cooling prevents cracking.
  12. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  13. Chill the New York Cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. This step is necessary for the dense, creamy texture.

Notes

  • For the creamiest texture, bring all dairy ingredients (cream cheese, sour cream, eggs) to room temperature before starting.
  • To prevent cracks, do not overbeat the batter once the eggs are added. Mix only until combined.
  • If you do not have a springform pan, you can use a 9-inch cake pan, but the water bath method is harder to execute perfectly.

Nutrition

Find it online: https://delishsymphony.com/new-york-cheesecake-recipe-ultimate-creamy/