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New York Cheesecake

A water bath is the only reliable way to prevent cracks — the steam keeps the oven humid and the cake cooks gently and evenly. Wrap the springform pan in two layers of heavy-duty foil to keep water out. Cool the cheesecake in the turned-off oven with the door cracked for an hour to prevent a sudden temperature drop.

New York Cheesecake — finished dish

Dessert · Classic • 1 hr 40 min + overnight chill

Servings:
12 servings

Ingredients

  • 1 graham cracker crumbs (about 17 full sheets, finely ground)
  • 3 granulated sugar
  • 6 unsalted butter, melted
  • pinch of salt
  • 32 cream cheese, softened to room temperature
  • 1 granulated sugar (for filling)
  • sour cream, room temperature
  • 2 vanilla extract
  • 1 salt
  • 4 large eggs, room temperature
  • fresh berries or berry compote, for topping

Steps

  1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty aluminum foil (this prevents water from seeping in during the bath). Lightly butter the inside of the pan.
  2. For the crust, combine the graham cracker crumbs, 3 tablespoons sugar, melted butter, and pinch of salt in a bowl. Stir until the mixture looks like wet sand and holds together when pressed. Press evenly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool while you make the filling.
  3. In a large bowl, beat the cream cheese on medium speed until completely smooth and no lumps remain, about 3 minutes. Scrape down the bowl and beat in the 1¼ cups sugar until combined. Add the sour cream, vanilla, and salt, and mix on low until just incorporated.
  4. Add the eggs one at a time, mixing on low speed after each addition until barely combined. Do not overmix once the eggs are in — this is the most common cause of cracks. Overbeating incorporates too much air, which expands and collapses in the oven.
  5. Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1 inch up the side of the springform. Carefully transfer to the oven.
  6. Bake at 325°F for 1 hour 5 minutes to 1 hour 15 minutes. The edges should be set but the center should still have a slight jiggle (about a 2-inch circle in the middle). It will continue to set as it cools.
  7. Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour. This gradual cooling is what prevents cracking.
  8. Remove from the water bath, run a thin knife around the edge to loosen, and let cool completely at room temperature. Cover and refrigerate for at least 8 hours or overnight. Top with fresh berries or berry compote just before serving.
  9. To slice, dip a sharp knife in hot water and wipe dry between each cut for clean slices.