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The Best Easy, No-Fail Classic New York Cheesecake Recipe (No Water Bath Required)

A thick, creamy slice of cheesecake recipe with a dark chocolate graham cracker crust on a white plate.
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Make a rich, creamy, and perfectly smooth New York style cheesecake at home without the stress of a water bath. This recipe delivers restaurant-quality results that will become your go-to dessert.

Ingredients

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

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. Remove and let it cool slightly.
  2. Prepare the pan: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent any leaks, even though you are skipping the water bath.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth, about 3 minutes. Scrape down the sides.
  4. Add the sugar, vanilla extract, and salt to the cream cheese mixture. Beat on medium speed until just combined and smooth. Do not overmix.
  5. Add the eggs one at a time, beating only until each egg is incorporated. Mix in the sour cream until the batter is uniform and creamy.
  6. 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.
  7. Bake: Place the foil-wrapped pan on a baking sheet. Bake at 325°F (160°C) for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  8. Cool slowly: Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon) for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
  10. Chill: Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • For the creamiest texture, ensure your cream cheese, eggs, and sour cream are at true room temperature before starting.
  • To avoid overmixing the batter, mix only until ingredients are combined, especially after adding the eggs. Overmixing incorporates too much air, which causes cracks.
  • If you are planning a party, consider using this recipe as a base for your meal planning, perhaps pairing it with a simple fruit topping.

Nutrition

Find it online: https://www.unfoldrecipes.com/cheesecake-recipe-no-cracks-easy-classic/