Description
Classic New York Cheesecake with water bath method ensures creamy, crack-free perfection. Professional bakers rely on this gentle cooking technique for silky smooth results you’ll adore.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) cream cheese
- 4 large eggs
- 1 cup granulated sugar
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
Additional Ingredients:
- 1 tablespoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Instructions
- Craft a moisture-resistant base by blending graham cracker crumbs with sugar and melted butter, firmly pressing the mixture into the bottom of a springform pan.
- Using an electric mixer, whip cream cheese until silky smooth, gradually incorporating sugar and vanilla extract until fully integrated.
- Gently introduce eggs one at a time, mixing at low speed to prevent overbeating, then fold in sour cream, flour, and heavy cream until uniformly combined.
- Transfer the velvety filling onto the prepared graham cracker crust, creating an even layer.
- Encase the entire springform pan with aluminum foil, ensuring complete coverage to prevent water penetration.
- Position the wrapped pan inside a larger roasting pan, then carefully pour scalding hot water until it reaches approximately midway up the cheesecake pan’s exterior.
- Slide the water bath into a preheated 325°F (163°C) oven, baking for 55-70 minutes until the center exhibits a gentle, barely set wobble.
- After baking, switch off the oven, slightly crack the door, and allow the cheesecake to gradually cool within the oven environment for one hour.
- Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours, permitting it to set completely before serving.
Notes
- Wrap the springform pan tightly with multiple layers of heavy-duty aluminum foil to prevent water from seeping into the delicate crust during the water bath.
- Use room temperature ingredients to ensure a smooth, lump-free cheesecake filling that blends perfectly and bakes evenly.
- Avoid overmixing the batter after adding eggs to prevent incorporating too much air, which can cause cracking on the surface during baking.
- Allow the cheesecake to cool gradually in the oven with the door slightly open to minimize sudden temperature changes that can cause surface cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 575 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg