Description

This Tall and Creamy New York Cheesecake recipe delivers a rich, dense, and velvety dessert perfect for special occasions or indulgent treats. Featuring a buttery graham cracker crust and a luscious cream cheese filling, it’s baked in a water bath to ensure a smooth texture and prevent cracking. Chilled overnight, this cheesecake slices beautifully and can be garnished with berries, whipped cream, or caramel sauce for extra flair.

Ingredients

Scale

Crust

1 ¾ cups graham cracker crumbs (about 12-14 crackers)
¼ cup granulated sugar
½ cup unsalted butter, melted

Filling

5 (8 oz) packages cream cheese, softened
1 ¾ cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
5 large eggs, room temperature
⅔ cup sour cream
⅔ cup heavy cream

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Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Wrap the bottom 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 medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted unsalted butter. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
Prepare the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 ¾ cups granulated sugar, the all-purpose flour, and vanilla extract. Mix well. Add the eggs one at a time, blending fully after each addition. Finally, stir in the sour cream and heavy cream until the filling is silky and fully combined.
Assemble & Bake: Pour the cream cheese filling over the cooled crust in the springform pan. Place the pan inside a large roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 1 hour and 30 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. After baking, turn off the oven and leave the cheesecake inside with the door slightly open to cool for 1 hour.
Chill: Remove the cheesecake from the water bath and allow it to cool completely to room temperature. Once cooled, refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set and develop flavor.
Serve: Carefully release the springform side. Slice the cheesecake into 12 servings and garnish with fresh berries, whipped cream, or caramel sauce as desired before serving.

Notes

Ensure all cream cheese and eggs are at room temperature for a smooth batter and to avoid lumps.
Wrapping the springform pan in foil is crucial to prevent water from the bath from leaking into your cheesecake.
Baking in a water bath helps achieve a creamy, crack-free texture by providing gentle, even heat.
Cooling in the oven with the door ajar prevents rapid temperature changes that might cause cracks.
Refrigerate for at least 6 hours for best slicing results and creaminess.
Leftovers can be stored covered in the refrigerator up to 5 days.