Cheesecake Recipe (Print version)

Rich, creamy New York cheesecake on a buttery graham cracker crust, made without a water bath and crack-free every time.

# Ingredients:

For the crust

01 - 1 1/2 cups (180g) graham cracker crumbs (about 12 full crackers, finely crushed)
02 - 3 tablespoons granulated sugar
03 - 5 tablespoons (70g) unsalted butter, melted
04 - Pinch of fine sea salt

For the filling

05 - 24 oz (680g) full-fat block cream cheese, at room temperature
06 - 1 cup (200g) granulated sugar
07 - 1/4 teaspoon fine sea salt
08 - 2 teaspoons pure vanilla extract
09 - 3 large eggs, at room temperature
10 - 1/2 cup (120g) full-fat sour cream, at room temperature

# Instructions:

01 - Heat the oven to 350°F (175°C). Combine the graham cracker crumbs, sugar, melted butter, and salt in a bowl and stir until evenly moistened and resembling damp sand. Press firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan, using the flat bottom of a glass to compact it evenly. Bake for 9 to 10 minutes until set and faintly golden. Remove and let cool while you make the filling.
02 - Place the room-temperature cream cheese in a large bowl or stand mixer with the paddle attachment. Beat on medium-low for about 90 seconds until completely smooth and lump-free. Scrape down the bowl. Add the sugar, salt, and vanilla and beat until fully combined, scraping down once or twice more.
03 - Switch the mixer to its lowest speed. Add the eggs one at a time, waiting until each one is fully incorporated before adding the next. Scrape down the bowl between each addition. Keep the speed low throughout and do not rush this step. Adding eggs too fast or at higher speed traps air in the batter and causes cracks.
04 - Add the sour cream and mix on low just until combined and the batter looks glossy and uniform. Stop as soon as there are no streaks.
05 - Pour the filling into the cooled crust and smooth the top with a spatula. Bake at 350°F (175°C) for 15 minutes, then reduce the oven to 300°F (150°C) without opening the door. Bake for another 45 to 50 minutes. The outer edges should be slightly puffed and the center should still wobble gently like set gelatin when you nudge the pan.
06 - Turn the oven off and leave the cheesecake inside with the door fully closed for 1 hour. After that, crack the oven door halfway open and leave it for another 30 minutes. This gradual cool is what prevents the top from cracking.
07 - Transfer to the refrigerator and chill for at least 6 hours, or overnight for best results. When ready to serve, run a thin knife around the inner edge of the springform pan, then release and remove the ring. Slice with a warm, dry knife, wiping the blade between cuts.

# Good to know:

01 - All dairy and eggs must be at room temperature before mixing. Cold ingredients cause lumpy batter.
02 - Total active time is about 25 minutes. Factor in 1.5 hours of oven cool-down and at least 6 hours of refrigeration before serving.
03 - The cheesecake improves in flavor and texture on days two and three after baking.

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