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Perfect New York Cheesecake: 1 Secret Tip

New York Cheesecake
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Create the iconic, dense, and creamy New York–style cheesecake with a classic graham cracker crust. Follow these steps for that perfect, tall, and smooth texture you remember.

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 to room temperature
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sour cream, room temperature
  • 4 large eggs, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty foil, creating a water bath barrier.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly and evenly onto the bottom of the prepared springform pan.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides frequently.
  5. Gradually add the 1 1/2 cups sugar, flour, vanilla, and salt. Beat on low speed until just combined. Do not overmix.
  6. Beat in the sour cream until smooth.
  7. Add the eggs one at a time, beating only until each egg is incorporated. Stop mixing as soon as the last egg is blended in. Overmixing adds air, which causes cracks.
  8. Pour the batter over the cooled crust. Place the springform pan inside a larger roasting pan.
  9. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath keeps the cheesecake moist and prevents cracking.
  10. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle.
  11. Turn off the oven. Prop the oven door open slightly (use a wooden spoon). Let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents drastic temperature change.
  12. Remove the cheesecake from the water bath and the foil. Let it cool completely on a wire rack at room temperature.
  13. Chill the cheesecake, covered, in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Ensure all dairy ingredients (cream cheese, sour cream, eggs) are truly at room temperature for the smoothest batter.
  • Do not scrape the sides of the bowl after adding the eggs; only mix until combined.
  • The water bath is key to achieving that dense, crack-free texture Eleanor and Richard strive for.

Nutrition

Find it online: https://delishdiarist.com/new-york-cheesecake-recipe-perfect-creamy-dense/