I love making this classic New York–style cheesecake when I want a dessert that feels both impressive and comforting. This recipe gives me a tall, ultra-creamy cheesecake with a smooth top, thanks to the water bath method and slow baking process.
Why You’ll Love This Recipe
I like this recipe because it delivers consistent results every time. The texture is rich and velvety without being heavy, and the flavor is pure and classic. I also appreciate that the steps are straightforward, even though the cheesecake looks bakery-worthy once it’s done.
Ingredients
For the crust
1 1/2 cups graham cracker crumbs
6 Tbsp unsalted butter, melted
1 Tbsp granulated sugar
For the cheesecake
2 1/4 lb cream cheese, room temperature
1 1/4 cups granulated sugar
6 large eggs, room temperature
1/4 cup sour cream
1/2 Tbsp vanilla extract
Directions
I start by crushing the graham crackers into fine crumbs and mixing them with melted butter and sugar until everything is evenly moistened. I press this mixture into the bottom of a 9-inch springform pan, slightly up the sides, then bake it at 350°F for 8 minutes and let it cool completely.
Once the crust is cooled, I wrap the outside of the springform pan with two large sheets of heavy-duty foil to protect it during the water bath.
For the cheesecake filling, I preheat the oven to 450°F. I beat the cream cheese and sugar together until completely smooth, scraping the bowl as needed. I add the eggs one at a time, mixing well between each addition. Finally, I mix in the sour cream and vanilla just until incorporated, then pour the batter over the cooled crust.
To bake, I place the pan in a deep roasting pan and pour hot water around it, about halfway up the sides. I bake the cheesecake at 450°F for 15 minutes, then reduce the temperature to 225°F and continue baking for 60 to 75 minutes, until the center still has a slight wobble.
After baking, I let the cheesecake rest in the water bath for about 45 minutes, then move it to a wire rack to cool completely. I cover it carefully and refrigerate it overnight so it can fully set before slicing.
Servings and Timing
This cheesecake makes 12 servings.
Prep time is about 30 minutes.
Bake time is roughly 1 hour and 30 minutes.
Resting and chilling time takes about 8 hours.
Total time comes out to approximately 10 hours.
Variations
I sometimes add a lemon twist by mixing in a little lemon zest for brightness. When I want something more indulgent, I swirl in chocolate or caramel before baking. I also like topping it with fresh berries or cherry sauce right before serving.
Storage / Reheating
I store leftover cheesecake covered in the refrigerator, where it keeps well for up to 5 days. I don’t usually reheat cheesecake, but if I want it less chilled, I let a slice sit at room temperature for about 20 minutes before serving.
FAQs
Can I make this cheesecake without a water bath?
I can, but I’ve found the water bath really helps prevent cracks and keeps the texture extra creamy.
Why does my cheesecake need to chill overnight?
I chill it overnight because it allows the cheesecake to fully set and develop the best texture.
Can I freeze this cheesecake?
I freeze individual slices wrapped tightly, and they keep well for up to 2 months.
How do I know when the cheesecake is done baking?
I look for a slight wobble in the center when I gently tap the pan.
Can I use low-fat cream cheese?
I don’t recommend it because full-fat cream cheese gives the best texture and flavor.
Conclusion
I come back to this perfect cheesecake recipe whenever I want a reliable, crowd-pleasing dessert. With its creamy texture, classic flavor, and smooth finish, it’s a recipe I’m always happy to make and share.
Print
Perfect Cheesecake Recipe
- Total Time: 10 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
A classic New York–style cheesecake that is tall, ultra-creamy, and perfectly smooth, made with a graham cracker crust and baked gently in a water bath for a bakery-quality result.
Ingredients
1 1/2 cups graham cracker crumbs
6 Tbsp unsalted butter, melted
1 Tbsp granulated sugar
2 1/4 lb cream cheese, room temperature
1 1/4 cups granulated sugar
6 large eggs, room temperature
1/4 cup sour cream
1/2 Tbsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar until evenly moistened. Press into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8 minutes and allow to cool completely.
- Once cooled, wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prepare for a water bath.
- Increase the oven temperature to 450°F (230°C). Beat the cream cheese and sugar together until completely smooth, scraping down the bowl as needed.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and vanilla extract just until incorporated.
- Pour the cheesecake batter over the cooled crust.
- Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake at 450°F for 15 minutes, then reduce the oven temperature to 225°F (110°C) and continue baking for 60–75 minutes, until the center has a slight wobble.
- Turn off the oven and let the cheesecake rest in the water bath for 45 minutes.
- Remove from the water bath, place on a wire rack, and cool completely. Cover and refrigerate overnight before slicing and serving.
Notes
The water bath helps prevent cracks and ensures a creamy texture.
Use full-fat cream cheese for best results.
Avoid overmixing to prevent excess air in the batter.
Overnight chilling is essential for proper setting and clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32 g
- Sodium: 360 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 190 mg
