If you’re looking for a dessert that combines elegance with pure indulgence, a rich and creamy New York-style cheesecake is the perfect choice. This classic dessert has been a beloved staple in American bakeries and home kitchens for decades, known for its dense, velvety texture and graham cracker crust. Unlike a no-bake cheesecake that sets in the refrigerator, this baked version develops a beautifully smooth consistency through slow oven cooking. Whether you’re celebrating a special occasion or simply treating yourself to something extraordinary, mastering a homemade cheesecake will elevate your dessert repertoire. The combination of cream cheese, eggs, and sugar creates a luxurious filling that melts in your mouth, while the buttery crust provides the perfect foundation. This recipe delivers restaurant-quality results that will impress your family and guests every single time.
Ingredients
For the Crust:
– 2 cups graham cracker crumbs (about 16 crackers)
– 1/3 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the Filling:
– 32 ounces (four 8-ounce packages) cream cheese, softened to room temperature
– 1 1/4 cups granulated sugar
– 1/4 cup all-purpose flour
– 1 tablespoon pure vanilla extract
– 1/4 teaspoon salt
– 4 large eggs, room temperature
– 2/3 cup sour cream
– 1/3 cup heavy cream
Step-by-Step Instructions
Step 1: Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath process.
Step 2: In a medium mixing bowl, combine the graham cracker crumbs, 1/3 cup sugar, and melted butter. Stir until the mixture resembles wet sand and holds together when pressed. Transfer to the prepared springform pan and press firmly into an even layer across the bottom and slightly up the sides.
Step 3: Bake the crust for 10 minutes, then remove and set aside to cool while you prepare the filling.
Step 4: Using an electric mixer on medium-low speed, beat the softened cream cheese for about 2 minutes until completely smooth and creamy with no lumps. Scrape down the bowl frequently to ensure even mixing.
Step 5: Add the 1 1/4 cups sugar, flour, vanilla extract, and salt. Beat on low speed until just combined, being careful not to incorporate too much air into the batter.
Step 6: Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Overmixing at this stage can cause cracks in your finished cheesecake.
Step 7: Pour in the sour cream and heavy cream, mixing gently until the batter is completely smooth and uniform. The texture should be thick, creamy, and pourable.
Step 8: Pour the filling over the prepared crust, using a spatula to smooth the top. Tap the pan gently on the counter several times to release any air bubbles.
Step 9: Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath that ensures even, gentle cooking.
Step 10: Bake for 75-90 minutes, until the edges are set but the center still jiggles slightly when gently shaken. The internal temperature should reach 150°F.
Step 11: Turn off the oven, crack the door open slightly, and let the no-bake cheesecake-style cooling process begin by allowing your baked cheesecake to rest inside for 1 hour. This gradual temperature change prevents cracking.
Step 12: Remove from the oven and water bath, then cool completely at room temperature before refrigerating for at least 6 hours or overnight. This chilling time allows your homemade cheesecake to set properly and develop its signature dense texture.
Tips
Always use full-fat, block-style cream cheese rather than spreadable varieties for the best texture and stability. Ensure all ingredients are at room temperature before mixing, as this creates a smoother batter and more even baking. Don’t skip the water bath—this humid environment prevents the top from drying out and cracking. If cracks do appear, don’t worry; they can be covered with fruit topping, whipped cream, or chocolate ganache. Run a thin knife around the edges of the pan before releasing the springform to prevent the cheesecake from sticking and tearing.
Alternative Methods
For a chocolate variation, melt 8 ounces of semi-sweet chocolate and mix it into the filling after adding the cream cheese. You can substitute the graham cracker crust with crushed Oreo cookies (cream included) for a cookies-and-cream version. If you don’t have a springform pan, use a regular 9-inch cake pan lined with parchment paper, though removal will be trickier. An Instant Pot can also produce excellent results—cook on high pressure for 35 minutes with natural release, though you’ll need a 7-inch pan to fit inside. For individual servings, divide the recipe among muffin tins lined with paper cups and reduce baking time to 20-25 minutes.
Conclusion
Creating a perfect New York-style dessert at home is easier than many people think, and the results are absolutely worth the effort. This recipe combines traditional baking techniques with foolproof instructions that guarantee success even for first-time bakers. The water bath method and gradual cooling process ensure your no-bake cheesecake won’t suffer from the common pitfalls of cracking or sinking, while the carefully balanced ingredients create that signature dense and creamy texture. Whether you serve it plain or topped with fresh berries, fruit compote, or caramel sauce, your homemade cheesecake will become a go-to dessert for holidays, celebrations, and special occasions. Store leftovers covered in the refrigerator for up to five days, though it rarely lasts that long! The investment of time and attention to detail pays off with every silky, decadent bite.