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Easy, No-Crack, Creamy New York Style Cheesecake Recipe

A thick, creamy slice of classic cheesecake recipe on a white plate, showing a graham cracker crust.
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Follow this step-by-step guide to make the best homemade cheesecake. This recipe delivers a rich, velvety, and perfectly creamy texture without cracks, and you can make it without a water bath.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage, even if you skip the water bath.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl.
  4. Add 1 1/2 cups sugar, vanilla extract, and salt to the cream cheese. Beat on medium speed until just combined and smooth. Do not overmix.
  5. Beat in the sour cream until incorporated.
  6. Add the eggs one at a time, beating only until each egg is just mixed into the batter. Overmixing the eggs introduces air, which causes cracks.
  7. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles.
  8. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  9. Turn off the oven, crack the oven door open slightly (use a wooden spoon to prop it open), and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  11. Run a thin knife around the edge of the pan before releasing the springform side. Serve your rich dessert.

Notes

  • Use room temperature ingredients for the cream cheese, eggs, and sour cream. This prevents lumps and ensures a velvety filling.
  • For a crack-free cheesecake, mix the batter on low speed and stop mixing as soon as the ingredients combine.
  • If you prefer a tangier flavor, substitute 1/4 cup of the sour cream with an equal amount of plain Greek yogurt.

Nutrition

Find it online: https://cookincorner.com/cheesecake-recipe-easy-no-crack-new-york-style/