Description

A dense, creamy, and rich New York-style cheesecake with a graham cracker crust that is beginner-proof, requires no water bath, and guarantees a crack-free top with a simple cooling method.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
Pinch of salt
32 ounces (900g) full-fat cream cheese, room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream
2 teaspoons vanilla extract
4 large eggs, room temperature
2 tablespoons (30ml) heavy cream

Instructions

Preheat oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil.
In a medium bowl, mix graham cracker crumbs, 2 tablespoons sugar, and a pinch of salt. Stir in melted butter until it resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared pan. Chill in the fridge while making the filling.
In a large bowl, beat the softened cream cheese on medium-low speed until smooth (2-3 minutes). Scrape down the sides.
Add 1 cup sugar and beat until combined and pale. Add sour cream and vanilla extract, mixing on low just until combined.
Add eggs one at a time, mixing on low speed just until the yellow disappears. Do not overmix to avoid air bubbles.
Stir in heavy cream by hand with a spatula.
Pour batter over the chilled crust and smooth the top. Tap the pan gently to release air bubbles.
Bake at 325°F for 1 hour and 15 minutes. The edges should be set, but the center should jiggle slightly like Jell-O.
Turn off the oven and crack the door open slightly (use a wooden spoon to keep it ajar). Let the cheesecake sit in the oven for 1 hour.
Remove from oven and place on a wire rack to cool completely to room temperature (about 1 hour).
Cover loosely and refrigerate for at least 8 hours or overnight before serving.

Notes

Ensure all dairy ingredients (cream cheese, eggs) are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid cracks. The cheesecake tastes better after sitting in the fridge for 24 hours. For clean slices, dip a knife in hot water and wipe dry between cuts.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 380
Sugar: 22
Sodium: 280
Fat: 24
Saturated Fat: 14
Carbohydrates: 32
Fiber: 1
Protein: 6

Keywords: New York cheesecake, graham cracker crust, no-fail cheesecake, easy dessert, creamy cheesecake, baking