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Perfect New York Cheesecake
Creamy, rich, and perfectly smooth, this foolproof New York cheesecake features a buttery graham cracker crust and a silky, crack-free filling—no water bath required.
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 20 min🔥 Cook: 1h 40m👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●measuring cup
- ●pot
- ●baking dish
- ●mixing bowl
📝 Preparation Steps
1
Prepare the Graham Cracker Crust
2
Prep the pan. Heat oven to 350°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
3
Mix the crust. In a medium bowl, stir together the graham cracker crumbs, sugar, and salt. Add the melted butter and mix until evenly combined.
4
Press and bake. Transfer the mixture to the prepared pan and firmly press it into the bottom and up the sides, almost to the top (a small measuring cup works well here).
5
Bake. Bake for ⏱️ 10 minutes, then remove from the oven and set aside to cool.
6
Prepare and Bake the Cheesecake
7
Adjust oven + prep steam bath. Reduce oven temperature to 305°F. Place a large roasting pan or a deep oven-safe baking dish on the bottom rack of the oven. Bring a medium pot of water to a boil on the stovetop.
8
Mix the eggs. In a small mixing bowl, lightly beat the eggs, vanilla extract, and salt with a fork. Set aside.
(280g) finely ground honey graham cracker crumbs (about 2 sleeves)*2 cupslarge eggs (room temperature)4(250g) sour cream (room temperature)1 cupvanilla extract2 teaspoons
9
Make the filling. Using a stand mixer fitted with the paddle attachment (or a hand mixer on low speed only), beat the cream cheese on medium-low speed just until smooth, about 30–⏱️ 60 seconds. Add the sugar and cornstarch and mix on low speed just until combined, scraping down the sides and bottom of the bowl as needed. With the mixer on the lowest speed, slowly add the egg mixture in 3–4 additions, mixing gently after each addition. Remove the bowl from the mixer and fold in the sour cream until just combined.
(280g) finely ground honey graham cracker crumbs (about 2 sleeves)*2 cupscornstarch2 tablespoons(250g) sour cream (room temperature)1 cup
10
Fill the pan. Pour the batter into the cooled crust and gently tap the pan on the counter a few times to release any trapped air bubbles.
11
Bake. Carefully pour the boiling water into the pan or dish on the bottom rack, then immediately place the cheesecake on the middle rack above it and close the oven door to trap the steam. This gentle steam helps the cheesecake bake evenly and reduces cracking. Bake for ⏱️ 1 hour and ⏱️ 40 minutes, until the edges are lightly golden and the center still has a gentle jiggle but is no longer wet or liquid-looking.
12
Cool and chill. Turn off the oven, crack the door open, and let the cheesecake rest inside for ⏱️ 1 hour. Remove from the oven, then refrigerate uncovered overnight before serving.
13
Serve. Remove the cheesecake from the pan. Slice and serve plain or with your desired toppings.
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