Nothing quite compares to the rich, creamy perfection of a homemade New York-style cheesecake. This indulgent dessert features a smooth, dense cream cheese filling nestled on top of a buttery graham cracker crust. Unlike lighter versions, this cheesecake is unapologetically rich and satisfying, with a texture so silky it melts in your mouth. The secret lies in using room temperature ingredients, baking it slowly in a water bath, and allowing it to cool gradually to prevent cracks. This recipe creates a stunning dessert that serves 12 people generously and is perfect for special occasions, holidays, or whenever you want to impress your guests with a truly memorable treat.
Serves: 12 people
Preparation Time: 30 minutes
Baking Time: 1 hour 15 minutes
Cooling Time: 8 hours (overnight)
What You’ll Need
For the Crust
- 1 1/2 cups graham cracker crumbs (about 12 whole crackers)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
For the Filling
- 2 pounds (32 oz) cream cheese, at room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1/3 cup sour cream, at room temperature
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
For Serving (Optional)
- Fresh berries
- Berry sauce or fruit compote
- Whipped cream
Preparing Your Pan and Oven
Preheat your oven to 325°F. Wrap the outside bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath. Grease the inside of the pan with butter or cooking spray.
Place a large roasting pan on the lower rack of your oven and fill it halfway with hot water. This creates the water bath that will help your cheesecake bake evenly and prevent cracking.
Making the Crust
In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Mix everything together with a fork until the mixture resembles wet sand and holds together when pressed.
Press the mixture firmly into the bottom of your prepared springform pan, creating an even layer. Use the bottom of a measuring cup or your fingers to pack it down tightly. The crust should come up the sides slightly, about half an inch.
Bake the crust for 10 minutes, then remove and set aside to cool while you prepare the filling. Keep the oven temperature at 325°F.
Preparing the Filling
Make sure all your filling ingredients are at room temperature before starting. This is crucial for achieving a smooth, lump-free texture. Cold ingredients can cause the mixture to curdle or become lumpy.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 3-4 minutes. Stop occasionally to scrape down the sides of the bowl.
Gradually add the sugar and continue beating until well combined and fluffy, another 2-3 minutes. The mixture should be completely smooth with no lumps.
Adding the Remaining Ingredients
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Avoid overmixing once the eggs are added, as this can incorporate too much air and cause cracks.
Mix in the sour cream, heavy cream, vanilla extract, flour, and salt on low speed until just combined. The batter should be smooth and creamy.
Assembling and Baking
Pour the filling over the prepared crust, spreading it evenly with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.
Carefully place the springform pan in the center of the water bath in your oven. The water should come about halfway up the sides of the pan. If needed, add more hot water.
Bake for 1 hour and 15 minutes, or until the center is almost set but still slightly jiggly when gently shaken. The edges should be set and lightly golden.
Cooling Process
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps prevent cracks from forming.
Remove the cheesecake from the water bath and place on a wire rack. Run a thin knife around the edges to loosen the cake from the pan, but don’t remove the sides yet.
Allow the cheesecake to cool completely at room temperature, then cover and refrigerate for at least 8 hours or overnight. This chilling time is essential for the cheesecake to set properly and develop its characteristic dense texture.
Serving Your Cheesecake
Before serving, remove the sides of the springform pan. If the cheesecake sticks, run a warm knife around the edges again. Use a sharp, thin knife to slice the cheesecake, wiping the blade clean between cuts for neat slices.
Serve plain or with fresh berries, berry sauce, or a dollop of whipped cream. Each slice is rich and satisfying, so portions can be modest.
Troubleshooting Tips
If your cheesecake develops small cracks, don’t worry. You can cover them with sour cream, whipped cream, or fruit toppings. To minimize cracking, make sure all ingredients are at room temperature, don’t overmix, use a water bath, and cool gradually.
If the texture seems grainy, this usually means the cream cheese wasn’t soft enough when mixing. Next time, let it sit at room temperature for 2-3 hours before using.
Storage and Make-Ahead Tips
This cheesecake actually improves with time and can be made up to 3 days ahead. Store covered in the refrigerator. For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
The cheesecake will keep in the refrigerator for up to 5 days, making it perfect for entertaining since you can prepare it completely ahead of time.
Flavor Variations
Once you master this basic recipe, try adding different flavors to the filling. Swirl in melted chocolate, add lemon zest and juice for a citrus version, or incorporate pumpkin puree and spices for a fall treat. The possibilities are endless, but this classic version remains the gold standard for good reason.
