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Classic New York Cheesecake Recipe: Creamy, No-Crack Finish

A thick, golden-brown slice of baked cheesecake recipe on a white plate, with a rich, creamy texture.
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This is the best cheesecake recipe for a rich, creamy, and tall New York style dessert. We translate the chef secrets for a perfect, no-crack finish using a simple 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. Preheat your oven to 325°F (160°C). Get a 9-inch springform pan ready. Do not use a water bath; we are using temperature control for a no-crack result.
  2. Make the graham cracker crust: In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press this mixture firmly and evenly into the bottom of the springform pan. Bake the crust for 10 minutes. Remove and let it cool while you prepare the filling.
  3. Prepare the filling: In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese until it is completely smooth, with no lumps remaining. This step is key for that velvety smooth cheesecake texture.
  4. Add the 1 1/2 cups sugar, flour, vanilla extract, and salt to the cream cheese mixture. Beat on low speed until just combined. Scrape down the sides of the bowl often.
  5. Add the eggs one at a time, beating only until each egg is incorporated before adding the next. Do not overmix once the eggs are added; this introduces air that causes cracking.
  6. Gently mix in the sour cream until the batter is uniform.
  7. Pour the filling over the cooled crust in the springform pan. Tap the pan gently on the counter a few times to release any large air bubbles.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when you gently shake the pan.
  9. Turn off the oven, prop the oven door open about 2 inches (use a wooden spoon), and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents temperature shock, which causes cracks.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Room temperature ingredients (cream cheese, eggs, sour cream) mix together without lumps, giving you that rich, creamy filling.
  • For the best rise and texture, mix the filling on low speed and stop mixing as soon as the ingredients combine.
  • To release the cheesecake from the pan without tearing, run a thin, sharp knife around the edge of the cake before releasing the spring latch.

Nutrition

Find it online: https://kitchenslang.com/easy-cheesecake-recipe-new-york-style/