For the Graham Cracker Crust:
1 ½ cups graham cracker crumbs (about 12 full sheets)
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
A pinch of salt
For the Cream Cheese Filling:
4 (8-ounce) blocks full-fat cream cheese, softened to room temperature
1 ½ cups granulated sugar
½ cup sour cream, at room temperature
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
⅓ cup all-purpose flour (optional, for a denser, more stable cake)
The Foolproof, Step-by-Step Method
(Read all steps first! Precision is key for a perfect cheesecake.)
Step 1: Prepare the Pan and Crust
Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with a double layer of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press the mixture firmly and evenly into the bottom and about halfway up the sides of the prepared pan.
Bake the crust for 8-10 minutes until fragrant. Set aside to cool. Reduce oven temperature to 325°F (160°C).
Step 2: Create the Luxurious Filling
In the large bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium-low speed until it is completely smooth, creamy, and free of lumps. This can take 2-3 minutes. Scrape down the bowl thoroughly.
Gradually add the sugar and beat until combined. Scrape the bowl again.
Add the sour cream and vanilla extract, and beat until just incorporated.
Add the eggs one at a time, beating on low speed after each addition until just mixed in. Do not overmix after adding the eggs! Overmixing incorporates too much air and can cause the cheesecake to crack.
If using, gently fold in the flour until just combined.
Step 3: The Water Bath (The Secret to Perfection)
Pour the filling into the cooled crust.
Place the foil-wrapped springform pan into a large roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
Step 4: Bake Low and Slow
Carefully place the entire setup in the oven and bake for 60-75 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle—like Jell-O—when you gently shake the pan.
Step 5: The Crucial Cool Down
Turn off the oven and crack the oven door open with a wooden spoon. Let the cheesecake cool slowly in the oven for 1 hour. This gradual temperature change is the #1 secret to preventing cracks.
Remove from the oven and water bath, and cool completely on a wire rack. Then, refrigerate for at least 6 hours, but ideally 24 hours, before slicing and serving.
Pro-Tips for a Flawless Cheesecake
Room Temperature is Non-Negotiable: Cold cream cheese will lump, and cold eggs can shock the batter, leading to cracks. Plan ahead!
Don't Overmix: Once the eggs are in, mix on low speed and only until combined. Overmixing adds air bubbles that expand and crack the surface.
The Water Bath is Your Best Friend: It creates a steamy environment that cooks the cheesecake gently and evenly, ensuring a creamy texture and preventing cracks.
Be Patient: Rushing the cooling and chilling process is the most common mistake. The flavor and texture need time to develop fully.
Serving & Topping Your Masterpiece
Serve chilled, with or without toppings.
Classic: A simple dollop of whipped cream and fresh berries.
Decadent: A rich cherry or strawberry topping.
Elegant: A glossy chocolate ganache drizzle.
Conclusion: Your Crowning Baking Achievement
This New York-Style Cream Cheese Cheesecake is the pinnacle of dessert-making. It’s a recipe that rewards patience and attention to detail with a result that is, quite simply, perfection on a plate.
We would be thrilled to see your beautiful creation! Did you achieve that perfect, creamy texture? Share a photo of your flawless slice in the comments below!
Love classic desserts? You have to try our [Perfectly Fudgy Brownie Recipe]—it’s another chocolate lover's dream!
