Description
Classic New York Cheesecake with a creamy, smooth texture and a buttery graham cracker crust, baked in a water bath for the perfect dense and rich dessert that serves 12.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
Filling
- 4 packages (8 oz each) cream cheese, room temperature
- ¾ cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil to prevent water from leaking in during the water bath baking.
- Make the Crust: In a bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press this mixture evenly into the bottom of the prepared springform pan. Set aside.
- Mix Cream Cheese: In a large bowl, beat the cream cheese until smooth and fluffy. Add ¾ cup sugar, sour cream, vanilla extract, flour, and salt. Mix until creamy and thoroughly combined to create a smooth filling.
- Add Eggs Carefully: Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing to maintain a light texture and prevent cracking.
- Assemble and Prepare for Baking: Pour the cream cheese batter over the crust and smooth the top. Place the springform pan inside a large roasting pan.
- Create Water Bath: Pour hot water into the roasting pan until it reaches halfway up the side of the springform pan. This water bath will help the cheesecake bake evenly and prevent cracking.
- Bake the Cheesecake: Bake for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly when nudged. Once done, turn off the oven, crack the oven door, and let the cheesecake sit inside the oven for 1 hour to cool gradually.
- Cool and Chill: Remove the cheesecake from the oven and water bath. Allow it to cool to room temperature. Then refrigerate for at least 6 hours or overnight to fully set before serving.
- Serve: Remove the cheesecake from the springform pan. Use a warm knife for clean slices and serve as desired.
Notes
- Wrapping the springform pan prevents water leakage into the cheesecake during the water bath.
- Do not overmix the batter to avoid a dense or cracked cheesecake.
- Using a warm knife to slice ensures clean, smooth cuts.
- Chilling the cheesecake overnight improves flavor and texture.
