Perfect New York Cheesecake (No Water Bath)
This New York cheesecake bakes low and slow for a creamy, smooth texture with zero cracks; no water bath needed. It’s rich, dense, and perfectly balanced with a thin sour-cream topping for that classic finish. Foolproof, beginner-friendly, and always impressive.
Servings: 12 thick, bakery-style slices
Ingredients
Crust
- 2½ cup (250 g) crushed cookies (like graham crackers or Digestive for Europeans)
- ⅓ cup (75 g) salted butter , melted
Filling
- 24 oz (675 g) full-fat cream cheese (3 blocks) room temperature
- 1¾ cup (440 g) sour cream room temperature
- 1¼ cup (250 g) granulated sugar
- 2 tablespoon lemon juice
- 1½ tablespoon (20 g) all-purpose flour
- 1 tablespoon vanilla extract
- 5 large eggs room temperature
Topping
- 1 cup (250 g) sour cream room temperature
- ¼ cup (g) granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Flip the base of a 9-inch (23 cm) springform pan upside down (this helps with easy sliding onto a serving plate later). Line the base with parchment paper, then lock it into place. Set aside.
- Preheat the oven to 265°F (130°C). Place the rack to lower ⅔.
Crust
- Mix crushed biscuits with melted butter until evenly coated. Press the biscuit-butter mixture firmly into the bottom and 1 inch up the sides. Chill while making the filling.2½ cup crushed cookies (like graham crackers or Digestive for Europeans), ⅓ cup salted butter
Filling
- In a large bowl, beat the cream cheese on low speed just until smooth, about 30–40 seconds.👉 Cue: stop as soon as there are no visible lumps. Over-mixing here traps air, which can cause cracks.24 oz full-fat cream cheese (3 blocks)
- Add sugar, sour cream, flour, lemon juice, and vanilla. Beat on low until everything looks silky and glossy, about 1 minute.1¾ cup sour cream, 1¼ cup granulated sugar, 2 tablespoon lemon juice, 1½ tablespoon all-purpose flour, 1 tablespoon vanilla extract
- In another bowl, whisk the eggs gently just until blended.👉 Cue: no bubbles, no froth; you don’t want air in the eggs.5 large eggs
- Pour eggs into the cream cheese mixture. Fold slowly with a spatula until combined.Cue: batter should look smooth and pourable, like slow honey.
Bake
- Pour filling into prepared crust. Tap pan gently to release any air bubbles. Bake at 265°F (130°C) for about 1 hour 45 minutes until the outer 3 cm (about 1 inch) of the cheesecake looks set and slightly matte, while the center 5–6 cm (about 2 inches) still wobbles like soft Jell-O.
- Remove from oven and let rest on counter 5 minutes while making the topping.
Topping
- In a small bowl, mix sour cream, sugar, and vanilla until smooth. Spread gently over the hot cheesecake in a thin even layer.1 cup sour cream, ¼ cup granulated sugar, ½ teaspoon vanilla extract
- Return to oven and bake 5–7 minutes, just until the topping loses its wet shine and looks slightly matte.
Chill
- Let cheesecake cool completely at room temperature. Then cover and refrigerate overnight (at least 8 hours).
Notes
- Room-temperature ingredients are key for a smooth batter. Cold cream cheese or eggs will create lumps.
- Mix on low speed only. Over-mixing adds air, which can cause cracks later.
- Use an oven thermometer. Slow, low baking depends on accurate heat, even a small difference can change the texture. A portable oven thermometer helps you hit that steady 265°F (130°C).
- Baking cue: edges should look set and slightly matte, center wobbles like soft Jell-O, that’s the sweet spot for creamy texture.
- Cooling: let it cool completely at room temperature before refrigerating; chilling too soon can trap moisture and make the top sticky.
Nutrition
Calories: 437.2kcal | Carbohydrates: 49.5g | Protein: 14.1g | Fat: 20.6g | Saturated Fat: 10.3g | Cholesterol: 122.2mg | Sodium: 615.2mg | Potassium: 295.2mg | Fiber: 0.7g | Sugar: 36.2g | Calcium: 283.5mg | Iron: 1.3mg
