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The Ultimate Creamy, Crack-Free New York Style Cheesecake Recipe (No Water Bath Required)

Close-up of a perfect slice of creamy cheesecake recipe on a white plate.
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Follow this simple, homemade cheesecake recipe to create a rich, velvety New York Style dessert that stays perfectly creamy and crack-free every time, without needing a water bath.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 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 bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. 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. Reduce the oven temperature to 325 degrees F.
  3. Prepare the filling: In a large bowl using an electric mixer, beat the softened cream cheese until it is completely smooth. Scrape down the sides of the bowl.
  4. Add 1 1/2 cups sugar, flour, vanilla extract, and salt to the cream cheese mixture. Beat on medium speed until just combined and smooth. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream until the batter is uniform.
  6. Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  7. Bake at 325 degrees F for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  8. Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon). Let it cool slowly in the oven for 1 hour. This slow cooling helps prevent cracks.
  9. 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.
  10. Run a thin knife around the edge of the pan before releasing the springform sides. Serve your rich cheesecake recipe cold.

Notes

  • Use room temperature ingredients for the filling; this prevents lumps and ensures a velvety cheesecake filling.
  • Do not substitute low-fat cream cheese; full-fat is necessary for the best texture.
  • For a tangy cheesecake flavor, you can substitute 1/4 cup of the sour cream with fresh lemon juice.

Nutrition

Find it online: https://rosatasty.com/cheesecake-recipe-creamy-no-crack/