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Ultimate Tall and Creamy No-Fail New York Cheesecake

A close-up slice of creamy new york cheesecake featuring a thick graham cracker crust and a generous crumb topping.
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A recipe for a classic, rich, dense, and creamy New York style cheesecake featuring a buttery graham cracker crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 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 350 degrees F. Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil, covering the bottom and sides completely.
  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 oven and let cool slightly. Reduce oven temperature to 325 degrees F.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth, about 3 minutes. Scrape down the sides.
  4. Beat in 1 1/2 cups sugar and flour until just combined. Mix in vanilla extract and salt.
  5. Add eggs one at a time, beating only until each egg is incorporated. Do not overmix after adding eggs.
  6. Beat in the sour cream until the batter is smooth.
  7. Pour the filling over the cooled crust. Tap the pan gently on the counter a few times to release large air bubbles.
  8. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle (about 2 inches wide).
  10. Turn off the oven. Prop the oven door open slightly (about 2 inches) and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  12. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • Use room temperature ingredients for the cream cheese, eggs, and sour cream to ensure a smooth, lump-free filling.
  • The water bath is essential for even cooking and maintaining moisture, which helps prevent cracks.
  • Do not open the oven door during the first 45 minutes of baking.
  • For the tallest cake, use a 9-inch springform pan and do not overmix the batter once the eggs are added.

Nutrition

Find it online: https://tastetaught.com/new-york-cheesecake-recipe/