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Classic New York Cheesecake Recipe (No Water Bath Needed)

A thick, creamy slice of baked cheesecake recipe with a golden top and graham cracker crust.
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Make a rich, creamy, and perfectly smooth New York style cheesecake at home without the difficulty of a water bath. This recipe avoids cracks for a restaurant-quality dessert.

Ingredients

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  • 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 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 325°F (160°C). You will not use a water bath for this recipe.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and there are no lumps. Scrape down the sides of the bowl.
  4. Add 1 1/2 cups sugar, vanilla extract, and salt to the cream cheese. Beat on medium speed until just combined. Do not overmix.
  5. Add the eggs one at a time, beating only until each egg is incorporated. Mix in the sour cream until the batter is smooth.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently shaken.
  8. Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (about 1 inch) for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
  10. Once cool, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the cream cheese and eggs; this prevents lumps and ensures a velvety texture.
  • Do not overbeat the batter once the eggs are added; too much air causes the cake to rise too fast and crack upon cooling.
  • For easy removal, run a thin knife around the edge of the cheesecake before releasing the springform side.

Nutrition

Find it online: https://delishcraze.com/cheesecake-recipe-classic-new-york-no-water-bath/