Instructions
- 1
Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil.
- 2
Mix graham cracker crumbs, melted butter and 1/4 cup sugar. Press firmly into the bottom and 1 inch up the sides. Bake 8 minutes. Cool.
- 3
Beat cream cheese on medium until completely smooth, about 3 minutes. Scrape bowl frequently.
- 4
Add sugar and flour. Beat until blended. Add eggs one at a time, beating on low after each. Do not overbeat.
- 5
Mix in sour cream, vanilla and salt until just combined.
- 6
Pour filling over crust. Place springform in a large roasting pan. Fill with 1 inch of hot water.
- 7
Bake 70-75 minutes until edges are set but center jiggles slightly. Turn oven off. Leave door ajar 1 hour.
- 8
Refrigerate overnight minimum. Top with fresh strawberries or fruit coulis before serving.
Baker's Tip
Never skip the water bath — it keeps the temperature gentle and prevents cracking. Room temperature cream cheese is non-negotiable: cold cream cheese leaves lumps no amount of mixing will fix.
Frequently Asked Questions
Why did my cheesecake crack on top?
Cracking happens when the oven is too hot, the batter is overmixed (adding air), or it cools too quickly. Always use a water bath, beat on low speed after adding eggs, and let the cheesecake cool gradually in the oven with the door cracked before refrigerating.
Can I make New York cheesecake without a springform pan?
Yes — use a deep 9-inch round cake pan lined with parchment. To remove, run a knife around the edge and invert onto a plate then immediately flip back. It works but is trickier. A springform is the right tool for this job.
How long does cheesecake last in the fridge?
Up to 5 days tightly covered. The flavor actually improves after 24 hours as everything sets and melds. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.
Can I use low-fat cream cheese?
No — low-fat cream cheese has higher water content and gums added to compensate. The cheesecake will be watery, less rich and will not set properly. Full-fat block cream cheese is essential for the dense creamy texture.
About This Recipe
The ultimate New York cheesecake — dense, ultra-creamy and perfectly smooth with a golden graham cracker crust. Baked low and slow in a water bath for a crack-free surface that sets flawlessly every time.
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