Cheesecake
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Cheesecake
This New York cheesecake is tall, dense, and creamy, with a buttery graham cracker crust. The keys are room-temperature cream cheese, a low oven, and a water bath that keeps the top from cracking. Plan ahead, because the cheesecake needs to chill at least 6 hours before slicing.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 32 ounces cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 4 large eggs, room temperature
- 2/3 cup sour cream
- 1 tablespoon vanilla extract
Directions
- Heat the oven to 325F. Stir the graham crumbs and melted butter, press into the bottom of a 9-inch springform pan, and bake 10 minutes. Wrap the outside of the pan in foil.
- Beat the cream cheese until smooth. Add the sugar and flour and beat until creamy, scraping the bowl often.
- Beat in the eggs one at a time on low speed, then the sour cream and vanilla. Do not overbeat.
- Pour the filling over the crust. Set the springform in a roasting pan and add 1 inch of hot water around it.
- Bake 70 to 80 minutes, until the edges are set and the center jiggles slightly. Turn off the oven and let it sit inside 1 hour with the door cracked.
- Chill at least 6 hours or overnight before releasing the pan and slicing.
Tips and variations
- Bring the cream cheese and eggs fully to room temperature for a smooth, lump-free filling.
- Mix on low after adding the eggs. Too much air causes cracks.
- The water bath is what gives the creamy texture and even top. Wrap the pan well so no water seeps in.
- Slice with a hot, dry knife, wiping the blade between cuts.
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Common questions
- How do I keep cheesecake from cracking
- Bake low and slow in a water bath, do not overbeat the eggs, and cool it gradually in the turned-off oven. Cracks come from heat and air.
- Why must cheesecake chill so long
- Chilling sets the structure so it slices cleanly. A warm cheesecake is soft and falls apart. Give it at least 6 hours.
- Can I make it without a water bath
- You can, but the top is more likely to crack and the texture is less creamy. A pan of water on the lower rack helps if you skip it.
- How long does cheesecake keep
- Covered in the fridge, it keeps about 5 days. It also freezes well, whole or in slices, for up to 2 months.
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