Indulge in the classic delight of a rich and creamy New York-style cheesecake. This recipe ensures a smooth, crack-free finish by utilizing a water bath during baking. Perfect for any occasion, this cheesecake pairs wonderfully with a variety of toppings, from fresh fruit to decadent sauces.
Why You’ll Love This Recipe
- Classic Flavor: Delivers the traditional rich and creamy taste of a New York-style cheesecake.
- Smooth Texture: The water bath baking method ensures a velvety, crack-free surface.
- Versatile: Pairs well with various toppings, allowing customization to suit your preferences.
- Make-Ahead Friendly: Can be prepared in advance, making it ideal for gatherings and special occasions.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the Cheesecake Filling:
- 2½ pounds (five 8-ounce packages) cream cheese, at room temperature
- 1½ cups granulated sugar
- ¼ cup sour cream
- 7 large eggs, at room temperature
- 1½ teaspoons vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust for 8 minutes. Remove from the oven and allow it to cool to room temperature.
- Prepare the Cheesecake Filling:
- Increase the oven temperature to 450°F (230°C).
- In a large mixing bowl, using an electric mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed to ensure a smooth mixture.
- Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition.
- Add the sour cream and vanilla extract, mixing until just combined.
- Assemble and Bake:
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
- Carefully transfer the roasting pan to the preheated oven. Bake at 450°F (230°C) for 15 minutes.
- Without opening the oven door, reduce the oven temperature to 225°F (110°C) and continue baking for an additional 1 hour and 5 minutes, or until the center is set and the edges are lightly golden.
- Cool and Chill:
- Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 45 minutes to 1 hour.
- Remove the cheesecake from the water bath and carefully run a knife around the edge to loosen it from the sides of the pan.
- Let the cheesecake cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, to fully set.
- Serve:
- Before serving, remove the sides of the springform pan.
- Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices.
- Serve plain or with your choice of toppings, such as fresh berries, fruit compote, or chocolate sauce.
Servings and Timing
- Servings: This recipe yields approximately 12 servings.
- Preparation Time: 20 minutes
- Cooking Time: 1 hour and 20 minutes
- Cooling and Chilling Time: Approximately 6 hours (including cooling in the oven and refrigeration)
- Total Time: About 8 hours and 40 minutes
Variations
- Flavor Additions: Incorporate lemon zest or a swirl of fruit puree into the batter for a citrusy or fruity twist.
- Crust Alternatives: Substitute graham cracker crumbs with crushed digestive biscuits, Oreos, or gingersnaps for a different flavor profile.
- Toppings: Enhance the cheesecake with various toppings such as caramel sauce, chocolate ganache, or a medley of fresh fruits.
Storage/Reheating
- Storage: Cover the cheesecake tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the cheesecake (whole or in individual slices) in plastic wrap, then in aluminum foil, and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQs
Can I make this cheesecake without a water bath?
While a water bath helps achieve a smooth, crack-free cheesecake, you can bake it without one. However, the texture may be slightly different, and there’s a higher chance of
Print
Perfect Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 8 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Create a rich and creamy New York-style cheesecake with this Perfect Cheesecake Recipe. Featuring a velvety filling, buttery graham cracker crust, and a water bath to ensure a crack-free finish, this dessert is ideal for special occasions or as a crowd-pleasing treat.
Ingredients
For the Crust:
1½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
1 tbsp granulated sugar
For the Cheesecake Filling:
2½ lbs (five 8-oz packages) cream cheese, at room temperature
1½ cups granulated sugar
¼ cup sour cream
7 large eggs, at room temperature
1½ tsp vanilla extract
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Bake for 8 minutes, then remove from the oven and let it cool to room temperature.
- Prepare the Cheesecake Filling:
- Increase the oven temperature to 450°F (230°C).
- In a large bowl, beat the cream cheese and sugar with an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy (about 5 minutes). Scrape down the sides of the bowl as needed.
- Reduce speed to medium. Add eggs one at a time, beating well after each addition.
- Mix in sour cream and vanilla extract until just combined.
- Assemble and Bake:
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (water bath).
- Carefully transfer to the oven and bake at 450°F (230°C) for 15 minutes.
- Reduce the oven temperature to 225°F (110°C) (without opening the oven door) and bake for an additional 1 hour and 5 minutes, or until the edges are lightly golden and the center is set with a slight jiggle.
- Cool and Chill:
- Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 45 minutes to 1 hour.
- Remove from the water bath and run a knife around the edge of the cheesecake to loosen it from the pan.
- Let cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Serve:
- Remove the sides of the springform pan. Slice with a sharp knife, wiping the blade clean between cuts.
- Serve plain or with toppings such as fresh berries, fruit compote, caramel sauce, or chocolate ganache.
Notes
- Avoid Cracks: Use a water bath and gradually cool the cheesecake to prevent cracking.
- Crust Variations: Use crushed Oreos, gingersnaps, or digestive biscuits for a unique twist.
- Make Ahead: Cheesecake can be made 1-2 days in advance for the best flavor and texture.
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