A tall, ultra-creamy cheesecake with a tiny amount of cream cheese, this famous New York-style cheesecake is a tall, ultra creamy cheesecake. The secret to achieving the perfect rise with a flat top and no cracks is to bake using the water bath method.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Resting Time: 8 hours
Total Time: 10 hours
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 Tbsp unsalted butter, melted
- 1 Tbsp granulated sugar
For the Cheesecake:
- 2 1/4 lb cream cheese
- 6 large eggs
- 1 1/4 cups granulated sugar
- 1/4 cup sour cream
- 1/2 Tbsp vanilla extract
How to Make Cheesecake Crust:
- Graham crackers should be crushed into crumbs. Combine crumbs, melted butter, and sugar in a medium mixing bowl and toss until mixed.
- Crumbs should be pressed into a 9″ springform pan, slightly up the sides. Bake for 8 minutes in the center of a standard oven at 350°F, then cool to room temperature.
- On the counter, lay down two huge pieces of extra-wide heavy-duty foil. Place the springform pan in the center of the foil and fold the foil up the sides, making sure there are no rips or holes. To keep the rim clear for rising, fan the foil out slightly at the tops.
How to Make Perfect Cheesecake:
- Preheat the oven to 450 degrees Fahrenheit. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cup sugar. 5 minutes on medium/high speed, scraping down the bowl and attachment as needed, until completely smooth.
- Reduce the speed to medium and add the eggs one at a time, scraping down the bowl as needed between additions and allowing them to fully combine.
- Reduce the speed to low and stir in 1/4 cup sour cream and 1/2 teaspoon vanilla extract until just combined. Pour the batter over the cooled crust in a foilwrapped springform pan.
Using a Water Bath to Bake Cheesecake:
- Bring a saucepan of water to a boil (boil more than you think you’ll need to be safe). In a deep roasting pan, place your cheesecake pan. Pour hot water halfway up the sides of the springform pan around the edges.
- Transfer the cheesecake to the center rack of the oven and bake for 15 minutes at 450°F, then lower to 225°F without opening the door and bake for another 60-75 minutes, or until the middle wobbles slightly when you touch the pan.
- Remove the cheesecake from the oven and set it aside for 45 minutes in the roasting pan with water before transferring it to a wire rack to cool fully. Before slicing, cover the pan with plastic wrap and refrigerate it overnight to thoroughly set.