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The Best Easy New York Style Cheesecake Recipe (No Cracks, No Water Bath)

A slice of creamy cheesecake recipe with a beautifully browned, crack-free top, sitting next to the rest of the cake.
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Follow this simple, reliable recipe to make a tall, creamy New York style cheesecake with a graham cracker crust. You will achieve a perfect, velvety texture without needing a water bath or worrying about cracks.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 15 minutes while you prepare the filling.
  2. Preheat your oven to 325°F (160°C). Do not use a water bath for this recipe.
  3. Make the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until completely smooth, about 3 minutes. Scrape down the sides of the bowl often.
  4. Add 1 1/2 cups sugar, flour, vanilla extract, and salt to the cream cheese. Beat on medium speed until just combined and smooth. Do not overmix.
  5. Add the eggs one at a time, beating only until each egg is incorporated. Stop mixing as soon as the last egg disappears into the batter. Overmixing adds air, which causes cracks.
  6. Pour the filling over the chilled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  7. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight wobble when gently nudged.
  8. Turn off the oven, prop the door open slightly (about 2 inches), and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
  10. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Ensure all dairy ingredients, especially the cream cheese and eggs, are at true room temperature for the smoothest batter.
  • For easy removal, run a thin knife around the edge of the cheesecake before releasing the springform side after chilling.
  • This recipe yields a tall, restaurant-quality cheesecake texture.

Nutrition

Find it online: https://kingscook.com/easy-new-york-cheesecake-recipe/