Description
This professional-grade New York-style cheesecake features a velvety, dense texture and a perfectly balanced tangy flavor. By utilizing temperature-controlled ingredients and a gentle water bath method, this recipe achieves a bakery-quality, crack-free finish every single time. It is a timeless, rich dessert that serves as the perfect centerpiece for any special occasion.
Ingredients
32 ounces cream cheese, softened to room temperature
1.5 cups granulated white sugar
1 cup full-fat sour cream
1 tablespoon pure vanilla extract
4 large eggs, room temperature
1.5 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C).
Combine graham cracker crumbs and melted butter, then press firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove and allow to cool completely.
Beat the cream cheese and sugar together on medium speed until smooth.
Add the sour cream and vanilla extract, mixing until incorporated.
Add the eggs one at a time, mixing on low speed just until combined to avoid excess air.
Wrap the exterior of the springform pan in heavy-duty foil to prevent water seepage.
Pour the batter into the prepared crust and smooth the top.
Place the pan in a water bath and bake until the edges are set but the center has a slight jiggle.
Cool gradually at room temperature before chilling in the refrigerator for at least 8 hours.
Notes
Ensure all dairy and eggs are at room temperature to prevent lumps. The water bath is essential for even baking. Gradual cooling is the secret to avoiding surface cracks. Store refrigerated for up to 5 days.
- Prep Time: 30
- Cook Time: 75
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 350mg
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 165mg