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New York Style Baked Cheesecake - featured image

Classic New York Style Baked Cheesecake with Graham Crust

  • Author: Saly
  • Total Time: 8 hours 40 minutes
  • Yield: 12 servings 1x

Description

A dense, creamy, and tangy New York-style cheesecake with a sturdy graham cracker crust. This recipe uses a water bath and slow cooling method to achieve a smooth texture without cracks.

Ingredients

Scale
  • 1 ½ cups (150g) Graham Cracker Crumbs
  • 6 tablespoons (85g) Unsalted Butter, melted
  • 2 tablespoons (25g) Granulated Sugar
  • 1 pinch Salt
  • 32 ounces (900g) Full-Fat Cream Cheese, room temperature
  • 1 cup (200g) Granulated Sugar
  • 1 cup (240g) Full-Fat Plain Sour Cream
  • 4 large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 2 tablespoons (16g) All-Purpose Flour

Instructions

  1. Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty aluminum foil.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
  3. In a stand mixer or hand mixer, beat the room-temperature cream cheese on medium-low speed until completely smooth (3-5 minutes). Scrape down the bowl.
  4. Add the sugar and beat on low until combined. Scrape the bowl again.
  5. Add the sour cream and vanilla extract. Mix on low until just combined.
  6. Add eggs one at a time, mixing on low speed just until the yellow disappears. Do not overmix.
  7. Add the flour and mix gently until incorporated.
  8. Pour the batter over the cooled crust and smooth the top.
  9. Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches about an inch up the side of the springform pan.
  10. Bake for 60-70 minutes. The edges should be set, but the center should still jiggle slightly like Jell-O.
  11. Turn off the oven and crack the door open slightly. Let the cheesecake sit in the cooling oven for 1 hour.
  12. Remove from the water bath and let cool completely on a wire rack.
  13. Refrigerate for at least 6 hours, preferably overnight, before serving.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps and curdling. Do not overmix after adding eggs to avoid incorporating air, which causes cracking. The slow cooling process in the turned-off oven is crucial for preventing cracks. For gluten-free, use gluten-free graham crackers or almond flour for the crust and omit or substitute the flour with cornstarch.

  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 28
  • Sodium: 350
  • Fat: 32
  • Saturated Fat: 18
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 8

Keywords: New York cheesecake, baked cheesecake, graham cracker crust, cream cheese dessert, holiday dessert, crack-free cheesecake

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Find it online: https://warmdinnerrecipes.com/classic-new-york-style-baked-cheesecake-with-graham-crust/