Description

A dense, creamy, and stable New York-style cheesecake designed for make-ahead convenience. This recipe avoids water baths and complex techniques, relying on temperature control and patience to prevent cracking, resulting in a restaurant-quality dessert that tastes better after chilling.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
5 tablespoons (70g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
32 ounces (900g) full-fat cream cheese, room temperature
1 cup (200g) granulated white sugar
1 cup (240g) full-fat plain sour cream
2 teaspoons vanilla extract
4 large eggs, room temperature
2 tablespoons (15g) all-purpose flour
Fresh strawberries or blueberries for topping (optional)
Powdered sugar for dusting (optional)

Instructions

Preheat oven to 325°F (165°C). Grease the bottom of a 9-inch springform pan with butter.
In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until it resembles wet sand. Press firmly into the bottom of the pan.
In a large mixing bowl, beat the room-temperature cream cheese on medium-high speed until completely smooth and creamy, scraping down the sides as needed.
Reduce mixer speed to low. Add 1 cup sugar, sour cream, and vanilla extract. Mix until just combined.
Add eggs one at a time, mixing on low speed just until incorporated. Add flour and mix gently until the batter is smooth and glossy. Do not overmix.
Pour batter over the crust and smooth the top. Bake at 325°F for 1 hour and 15 minutes. The edges should be set, but the center should jiggle slightly like Jell-O.
Turn off the oven and crack the door open slightly (use a wooden spoon to hold it ajar). Leave the cheesecake in the cooling oven for 1 hour to prevent cracking.
Remove from oven and let cool completely on a wire rack.
Cover loosely with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
To serve, run a knife around the edge to loosen, unlatch the springform, and slice. Top with berries or powdered sugar.

Notes

Ensure all dairy and eggs are at room temperature to prevent lumps and cracking. Do not overmix the batter after adding eggs to avoid incorporating air bubbles. The cheesecake can be frozen for up to 3 months; thaw in the fridge overnight before serving. It keeps well in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 380
Sugar: 24
Sodium: 280
Fat: 24
Saturated Fat: 14
Carbohydrates: 32
Protein: 6

Keywords: New York cheesecake, make-ahead dessert, easy cheesecake, baked cheesecake, holiday dessert, crowd-pleasing dessert