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The Ultimate Foolproof New York Cheesecake Recipe

A perfect slice of creamy new york cheesecake with a thick graham cracker crust and a golden-brown top, served on a white plate.
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Make the best New York Cheesecake ever with this recipe. You achieve a rich, dense, and creamy texture with a classic graham cracker crust. We focus on simple steps for a no-crack finish.

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

Instructions

  1. Prepare the crust: Preheat your oven to 350 degrees F (175 degrees C). Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 325 degrees F (160 degrees C).
  4. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan.
  5. Make the filling: Beat the softened cream cheese in a large bowl with an electric mixer until completely smooth. Scrape down the sides.
  6. Gradually beat in the 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  7. Beat in the sour cream until smooth. Add the eggs one at a time, mixing only until each egg is incorporated. Overmixing adds air, which causes cracks.
  8. Pour the cream cheese filling over the cooled crust in the springform pan.
  9. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This water bath helps prevent cracking.
  10. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  11. Turn off the oven. Prop the oven door open slightly (use a wooden spoon handle). Let the cheesecake cool inside the oven 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: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling; this prevents lumps and overmixing.
  • Do not skip the water bath; it creates steam for a creamy texture.
  • Cooling slowly in the turned-off oven is the best tip for a no-crack cheesecake.

Nutrition

Find it online: https://completelyyummy.com/new-york-cheesecake-ultimate-foolproof-recipe/