Thick, dense and silky, this is classic New York cheesecake. The secret to no cracks: room-temperature ingredients, gentle mixing and a slow cool in the oven.
Recipe: Creamy New York Cheesecake
Prep25 min
Cook1 hr 15 min
Total1 hr 40 min
Serves12
LevelMedium
Calories~470
Ingredients
Crust
- 1½ cups (150 g) graham cracker or digestive crumbs
- 5 tbsp melted butter
- 2 tbsp sugar
Filling
- 900 g (32 oz) cream cheese, room temperature
- 1 cup (200 g) sugar
- 1 cup (240 g) sour cream
- 4 eggs, room temperature
- 1 tbsp vanilla
- 2 tbsp flour
- Berries or berry sauce to serve
Instructions
- Press crust ingredients into a 9-inch springform pan; bake 10 minutes at 160°C (325°F).
- Beat cream cheese and sugar on low until smooth. Mix in sour cream, vanilla and flour.
- Add eggs one at a time on low just until blended.
- Pour over crust. Bake 60–70 minutes until edges are set and the center wobbles slightly.
- Turn off the oven, crack the door and leave 1 hour. Chill at least 6 hours.
💡 Tips for success
- Mix on low speed — air bubbles cause cracks.
Questions? We’ve got answers
Do I need a water bath?
Not with this method; a pan of hot water on the lower rack helps if your oven runs hot.
