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Achieve bakery-quality results at home with this ultra-creamy New York-style cheesecake. The secret to that signature dense texture and crack-free top lies in the water bath method and patient cooling.
Classic New York Cheesecake
Dense, creamy, and rich New York-style cheesecake with a graham cracker crust. This iconic dessert features a perfectly smooth texture and subtle vanilla flavor that’s been delighting diners for generations.
Equipment
9-inch springform pan
Electric mixer
Large mixing bowl
Roasting pan
Heavy-duty aluminum foil
Knife
Ingredients
For the Crust
- 2 cup graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
For the Filling
- 32 oz cream cheese room temperature
- 1-1/4 cup granulated sugar
- 3 tbsp all-purpose flour
- 4 piece large eggs room temperature
- 2 tsp vanilla extract
- 2/3 cup sour cream
- 2/3 cup heavy cream
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar until combined. Press firmly into bottom and 1 inch up sides of a 9-inch springform pan. Bake for 10 minutes until lightly golden.
- In a large bowl, beat cream cheese with 1-1/4 cups sugar and flour until smooth and fluffy, about 3 minutes. Add eggs one at a time, beating on low speed just until incorporated after each addition. Mix in vanilla extract, sour cream, and heavy cream until just combined. Don’t overmix.
- Wrap outside of springform pan with two layers of heavy-duty aluminum foil. Place pan in a large roasting pan. Pour filling into crust. Pour hot water into roasting pan to come halfway up sides of springform pan.
- Bake for 60 minutes until center is almost set but still slightly jiggly when gently shaken. The edges should be set while the center 2-3 inches should still wobble slightly. Turn off oven.
- Crack oven door open and let cheesecake cool in oven for 1 hour. This gradual cooling prevents cracking. Remove from oven and water bath.
- Remove foil and run a knife around edge of pan. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight before serving. This allows flavors to develop and texture to set perfectly.
Notes
All ingredients must be at room temperature for smooth, lump-free filling. Don’t overbeat after adding eggs to prevent incorporating too much air which causes cracks. Water bath ensures even, gentle cooking. Small cracks can be covered with fruit topping or whipped cream. Store covered in refrigerator for up to 5 days.
ALLERGEN INFORMATION: Contains dairy (cream cheese, butter, sour cream, heavy cream), eggs, and gluten (graham crackers, flour). Can be made gluten-free using gluten-free graham crackers and gluten-free flour blend. Always check ingredient labels if you have food allergies.
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