Perfect Cheesecake Recipe

This classic Cheesecake is a tall, ultra-creamy, New York-style cheesecake. Baking with the water bath method is the secret to ensuring the perfect rise with a level top and no cracks.

👥 12 Servings⏱️ Prep & Cook: 10h⏳ Prep: 30 min🔥 Cook: 1h 30m👤 Natasha of NatashasKitchen.com📖 natashaskitchen

View Original Recipe

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●pan
●oven
●pot

📝 Preparation Steps

How to Make Cheesecake Crust:

Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.

Press crumbs into a 9" springform pan, going up the sides slightly. Bake in the center of a conventional oven at 350˚F for ⏱️ 8 minutes then cool to room temperature.

Place 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.

How to Make Perfect Cheesecake:

Preheat oven to 450˚F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for ⏱️ 5 minutes until completely smooth, scraping down the bowl and attachment as needed.

Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.

large eggs (room temperature)6

Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla and mix just until incorporated. Pour batter over the foil-wrapped springform pan with your cooled crust.

cup sour cream1/4

How to Bake Cheesecake in a Water Bath:

Boil a pot of water (boil more than you think you'll need to ensure there's enough). Set your cheesecake pan in a deep roasting pan. Pour hot water around the edges about halfway up the sides of the springform pan (1 1/2" to 2" of water).

Carefully transfer cheesecake to the center rack of the oven and bake at 450˚F for ⏱️ 15 minutes then reduce heat to 225˚F and without opening the door, bake additional ⏱️ 60-75 minutes or until center of cheesecake wobbles slightly when you tap the pan.

Remove cheesecake from the oven and let it rest in the roasting pan with water for ⏱️ 45 minutes then transfer pan to a wire rack to cool completely. Cover pan with plastic wrap, being careful that it doesn't touch the surface, and chill in the refrigerator overnight to fully set before slicing.

Nutrition Facts

calories

510 kcal

fat Content

39 g

serving Size

1 serving

fiber Content

1 g

sugar Content

27 g

sodium Content

378 mg

protein Content

9 g

cholesterol Content

192 mg

carbohydrate Content

34 g

saturated Fat Content

21 g

Reviews & Ratings

Share your thoughts and feedback about this recipe

Write a Review

Community Feedback

0 Reviews

Loading reviews...