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Perfectly Creamy, No-Crack New York Style Cheesecake

A perfect, tall slice of creamy cheesecake with a thick graham cracker crust, showcasing a smooth texture.
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Follow this simple recipe to make a rich, dense, and tangy New York Style Cheesecake with a buttery graham cracker crust. This guide shows you how to achieve a perfectly creamy, velvety filling without cracks, even without using 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 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
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  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 (160 degrees C).
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until 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. Beat on medium speed until just combined and smooth. Do not overmix.
  5. Add the eggs one at a time, beating on low speed after each addition only until the yolk disappears. Mix in the sour cream last 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 (160 degrees C) for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight wobble when gently nudged.
  8. Turn off the oven. Prop the oven door open slightly (about 2 inches) using a wooden spoon. Let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the oven. Run a thin knife around the edge of the pan to loosen the cake from the sides. Let it cool completely on a wire rack at room temperature.
  10. Once completely cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the cream cheese, eggs, and sour cream; this prevents lumps and ensures a smooth batter.
  • Do not open the oven door during the first 45 minutes of baking.
  • For a richer flavor, substitute the sour cream with full-fat Greek yogurt.

Nutrition

Find it online: https://cookingbyfelix.com/cheesecake-recipe-no-crack-new-york-style/