Description
A rich, tangy, and impossibly creamy New York-style cheesecake with a dense, luxurious texture. This recipe uses a water bath and gradual cooling to ensure a crack-free, professional-quality dessert.
Ingredients
Scale
- 32 ounces (about 900 grams) full-fat brick-style cream cheese, softened to room temperature
- 1 and a half cups (300 grams) granulated sugar
- 1 cup (240 grams) full-fat sour cream, room temperature
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups vanilla wafer crumbs (or graham cracker crumbs)
- 1/2 cup (113 grams) unsalted butter, melted
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325°F (165°C).
- Combine vanilla wafer crumbs, melted butter, and a pinch of salt in a bowl. Mix until it resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while making the filling.
- In a large mixing bowl, beat the softened cream cheese on medium-low speed until completely smooth. Scrape down the sides and bottom.
- Add granulated sugar and sour cream. Mix on low speed until just combined. Scrape the bowl again.
- Add eggs one at a time, mixing on low speed after each addition. Add vanilla extract and salt. Mix until just blended; do not overmix.
- Optional: Pour batter through a fine-mesh sieve to remove lumps.
- Pour batter over the chilled crust and smooth the top.
- Wrap the bottom of the springform pan tightly with two layers of heavy-duty aluminum foil.
- Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches about one inch up the side of the springform pan.
- Bake at 325°F (165°C) for 1 hour and 15 minutes. The edges should be set, but the center should jiggle slightly like Jell-O.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for one hour.
- Remove from the water bath and let cool completely on a wire rack at room temperature.
- Cover loosely with plastic wrap and refrigerate for at least 8 hours, preferably overnight, before serving.
Notes
Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid incorporating air, which causes cracks. A water bath is recommended to create steam and ensure even baking. The cheesecake improves in flavor after sitting in the refrigerator for 24-48 hours.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25
- Sodium: 250
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 30
- Protein: 7
Keywords: New York Cheesecake, creamy cheesecake, crack-free cheesecake, easy cheesecake recipe, homemade dessert, springform pan recipe