do i need a water bath?

This recipe uses a steam method instead of a traditional wrapped water bath. It’s so much easier and still works well to prevent cracking.

why did my cheesecake crack?

It's usually caused by overmixing, overbaking, or cooling too quickly. The good news? It’ll still taste amazing. (And you can always cover cracks with fruit or toppings!)

how do i know when it's done?

The edges should be lightly golden and set, while the center still has a very slight jiggle. It should not look wet or shiny in the middle.

can i freeze cheesecake?

Yes! Wrap it tightly (without toppings), freeze for up to 2 months, then thaw overnight in the fridge before serving.

how do i get clean slices?

Use a sharp knife dipped in hot water, wipe it clean between slices, and repeat.

can i make this ahead of time?

Absolutely! Cheesecake is actually better the next day, which makes it a great make ahead dessert option.

New York Cheesecake

Description

Creamy, rich, and perfectly smooth, this foolproof New York cheesecake features a buttery graham cracker crust and a silky, crack-free filling—no water bath required.

Ingredients

Scale

Graham Cracker Crust

2 cups (280g) finely ground honey graham cracker crumbs (about 2 sleeves)*
1/4 cup (60g) granulated sugar
1/8 teaspoon fine sea salt
1/2 cup (110g) unsalted butter, melted

New York Cheesecake Filling

4 (8-ounce) blocks full-fat cream cheese, room temperature
1 1/2 cups (300g) granulated sugar
2 tablespoons cornstarch
4 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
1 cup (250g) sour cream, room temperature
optional toppings: fresh berries, powdered sugar or strawberry sauce

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Instructions

Prepare the Graham Cracker Crust

Prep the pan. Heat oven to 350°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Mix the crust. In a medium bowl, stir together the graham cracker crumbs, sugar, and salt. Add the melted butter and mix until evenly combined.
Press and bake. Transfer the mixture to the prepared pan and firmly press it into the bottom and up the sides, almost to the top (a small measuring cup works well here).
Bake. Bake for 10 minutes, then remove from the oven and set aside to cool.

Prepare and Bake the Cheesecake

Adjust oven + prep steam bath. Reduce oven temperature to 305°F. Place a large roasting pan or a deep oven-safe baking dish on the bottom rack of the oven. Bring a medium pot of water to a boil on the stovetop.
Mix the eggs. In a small mixing bowl, lightly beat the eggs, vanilla extract, and salt with a fork. Set aside.
Make the filling. Using a stand mixer fitted with the paddle attachment (or a hand mixer on low speed only), beat the cream cheese on medium-low speed just until smooth, about 30–60 seconds. Add the sugar and cornstarch and mix on low speed just until combined, scraping down the sides and bottom of the bowl as needed. With the mixer on the lowest speed, slowly add the egg mixture in 3–4 additions, mixing gently after each addition. Remove the bowl from the mixer and fold in the sour cream until just combined.
Fill the pan. Pour the batter into the cooled crust and gently tap the pan on the counter a few times to release any trapped air bubbles.
Bake. Carefully pour the boiling water into the pan or dish on the bottom rack, then immediately place the cheesecake on the middle rack above it and close the oven door to trap the steam. This gentle steam helps the cheesecake bake evenly and reduces cracking. Bake for 1 hour and 40 minutes, until the edges are lightly golden and the center still has a gentle jiggle but is no longer wet or liquid-looking.
Cool and chill. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Remove from the oven, then refrigerate uncovered overnight before serving.
Serve. Remove the cheesecake from the pan. Slice and serve plain or with your desired toppings.