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Classic New York Cheesecake Recipe: Creamy and Simple for Home Bakers

A close-up shot of a perfect slice of creamy cheesecake recipe on a white plate, showing golden top and graham cracker crust.
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Follow this straightforward recipe to create a rich, creamy New York Style Cheesecake with a buttery graham cracker crust. This guide provides clear steps for achieving a perfect texture without needing a water bath.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 4 (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 cup heavy cream
  • 1/4 cup sour cream
  • 3 large eggs, room temperature

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl.
  4. Gradually add the 1 1/2 cups of sugar to the cream cheese mixture and beat until just combined and smooth. Do not overmix.
  5. Beat in the vanilla extract, heavy cream, and sour cream until incorporated.
  6. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Stop mixing as soon as the last egg is incorporated to prevent incorporating excess air.
  7. Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  11. Once fully cooled, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  12. Run a thin knife around the edge of the pan before releasing the springform side. Serve plain or with your favorite fruit topping.

Notes

  • Use room temperature ingredients for the filling; this is key for a smooth, lump-free texture.
  • Do not overbeat the batter once the eggs are added; overmixing introduces air, which causes cracking during cooling.
  • If you prefer a fruit topping, a simple strawberry sauce or fresh berries work well with this rich cream cheese dessert.

Nutrition

Find it online: https://pureplatepath.com/cheesecake-recipe-classic-creamy-easy/