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The Ultimate Classic New York Cheesecake with Foolproof Water Bath Technique

A thick, creamy slice of new york cheesecake featuring a deeply browned top and a dark chocolate crust, served on a white plate.
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Make the best New York Cheesecake at home. This recipe delivers a rich, creamy, and dense dessert with a buttery graham cracker crust, using a water bath method to prevent cracking for a flawless 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 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill the crust for 30 minutes while you prepare the filling.
  2. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil, covering the bottom and sides completely to protect it from water.
  3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  5. Gradually add the 1 1/2 cups of sugar, vanilla extract, and salt. Beat until just combined. Do not overmix.
  6. Add the eggs one at a time, beating only until each egg is incorporated. Mix in the sour cream until the batter is smooth. Overmixing adds air, which causes cracks.
  7. Pour the filling over the chilled crust.
  8. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  9. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently nudged.
  10. Turn off the oven. Prop the oven door open slightly (about 2 inches) using a wooden spoon. Let the cheesecake cool slowly inside the turned-off oven for 1 hour. This slow cooling prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  12. Chill the New York Cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Remove the springform ring before slicing.

Notes

  • Bring all dairy ingredients (cream cheese, eggs, sour cream) to room temperature before starting. This prevents lumps and ensures a creamy texture.
  • Use full-fat cream cheese only for the authentic dense texture of a classic New York Cheesecake.
  • For a foolproof, no-crack cheesecake, do not skip the slow cooling process inside the turned-off oven.

Nutrition

Find it online: https://cookingbycarla.com/best-new-york-cheesecake-recipe-classic/