Best New York Cheesecake Recipe
Rich, dense, and ultra-creamy, this classic New York Cheesecake has a buttery graham cracker crust and smooth cream cheese filling. Bake it in a water bath, cool it slowly, and chill overnight for perfect slices every time.
Servings: 12
Cost: $10
Equipment
- 9-inch springform pan
- Roasting pan or deep baking pan
- Extra-wide heavy-duty aluminum foil
- Hand mixer or stand mixer
- mixing bowls
Ingredients
For the crust
- 2 cups graham cracker crumbs approximately 12 ounces whole crackers
- 1/4 cup granulated sugar
- 5 tablespoons butter melted
- 1/8 teaspoon kosher salt
For the filling
- 4 8- ounce blocks cream cheese room temperature
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/8 teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan tightly with two layers of extra-wide heavy-duty foil.
- In a large bowl, stir together the graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles damp sand.
- Press the crumb mixture firmly and evenly over the bottom and about halfway up the sides of the prepared springform pan.
- Bake the crust for 10 minutes. Transfer the pan to a wire rack and cool completely.
- Reduce the oven temperature to 325°F.
- Add the cream cheese to a large bowl or the bowl of a stand mixer. Beat until smooth and creamy, about 2 to 3 minutes.
- Add the sugar, vanilla, and salt. Beat until combined, scraping down the sides and bottom of the bowl as needed.
- Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
- Pour the filling into the cooled crust. Gently tap the pan on the counter a few times to release large air bubbles.
- Set the foil-wrapped springform pan inside a roasting pan. Place the roasting pan in the oven, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 60 to 65 minutes, until the edges are set and the center still has a gentle wobble when the pan is nudged.
- Turn off the oven, crack the oven door open, and let the cheesecake rest for 30 minutes.
- Remove the cheesecake from the water bath and cool completely on a wire rack. Cover and refrigerate for at least 8 hours or overnight before slicing and serving.
Video
Notes
- Use full-fat block cream cheese for the best flavor and texture. Do not use whipped or tub-style cream cheese.
- Total time includes chilling time. Plan for at least 10 hours from start to finish.
- Cheesecake can be made up to 3 days in advance. Store covered in the refrigerator until ready to serve.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- Freeze the whole cheesecake or individual slices for up to 2 months.
- Thaw overnight in the refrigerator before serving.
Nutrition
Calories: 316kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 294mg | Potassium: 84mg | Fiber: 0g | Sugar: 29g | Vitamin A: 605IU | Calcium: 48mg | Iron: 0.9mg