Welcome! If you've been searching for a truly perfect, creamy, and crack-free cheesecake recipe, you've found it. This classic New York-style cheesecake is rich and velvety, with a tangy finish and a buttery graham cracker crust that will have everyone asking for a second slice.
- Prep time: 20 minutes
- Cook time: 1 hour 10 minutes
- Servings: 12-16
Shop Key Ingredients
- 9-Inch Springform Pan
- Premium Graham Cracker Crumbs
- Pure Vanilla Extract
- Heavy-Duty Aluminum Foil
Full Recipe Ingredients
For the Graham Cracker Crust:
- 121 cups (150g) graham cracker crumbs
- 2 tablespoons (25g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Cheesecake Filling:
- 32 ounces (four 8-ounce packages) full-fat block cream cheese, softened to room temperature
- 121 cups (300g) granulated sugar
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, at room temperature
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (177°C). Prepare a 9-inch springform pan by wrapping the outside with a double layer of heavy-duty aluminum foil to prevent any water from seeping in. This will be your water bath, the secret to a crack-free cheesecake!
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir with a fork until the mixture is fully combined and resembles wet sand.
- Press Crust into Pan: Pour the crumb mixture into your prepared springform pan. Use the bottom of a flat glass or measuring cup to press the crumbs firmly and evenly into the bottom and slightly up the sides of the pan.
- Pre-Bake the Crust: Bake the crust for 10 minutes. Once done, remove it from the oven and set it on a wire rack to cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (163°C).
- Start the Filling: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the softened cream cheese and granulated sugar on medium-low speed until the mixture is completely smooth and creamy, with no lumps. Scrape down the sides and bottom of the bowl as needed.
- Add Wet Ingredients: With the mixer on low speed, mix in the sour cream and vanilla extract until just combined. Add the eggs one at a time, mixing slowly until each one is just incorporated. Do not overmix, as this can cause the cheesecake to crack.
- Assemble and Prepare Water Bath: Pour the finished cheesecake filling over the pre-baked crust and smooth the top with a spatula. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of your cheesecake pan.
- Bake the Cheesecake: Carefully transfer the roasting pan to the oven. Bake at 325°F (163°C) for 60-70 minutes. The cheesecake is done when the edges are set, but the center 2-3 inches still have a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool slowly in the oven for 1 hour.
- Chill Completely: Remove the cheesecake from the oven and the water bath. Let it cool on a wire rack to room temperature. Once cooled, cover it loosely with plastic wrap and refrigerate for at least 6 hours, but preferably overnight, before slicing and serving.
