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The Best Easy Homemade Creamy Cheesecake (No-Crack Water Bath Method)

A thick, creamy slice of baked cheesecake recipe on a white plate, showing a golden brown top and graham cracker crust.
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Follow this simple tutorial to make the best cheesecake recipe: a rich, velvety smooth New York style cheesecake with a classic graham cracker crust. This recipe focuses on creamy texture and avoiding cracks.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sour cream, room temperature
  • 3 large eggs, room temperature

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. Remove and let it cool while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  2. Prepare the water bath: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan inside a larger roasting pan.
  3. Make the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and there are no lumps. This step is key for a velvety smooth cheesecake.
  4. Gradually beat in the 1 1/2 cups of sugar, vanilla extract, and salt until just combined. Scrape down the sides of the bowl.
  5. Beat in the sour cream until smooth. Add the eggs one at a time, mixing only until each egg is incorporated. Do not overmix the batter once the eggs are added, as this incorporates air and can cause cracking.
  6. Pour the filling over the cooled crust.
  7. Bake using the water bath: Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  8. Cool the cheesecake: Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon) for 1 hour. This slow cooling prevents rapid temperature change, which helps prevent cracking.
  9. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature for about 1 hour.
  10. Chill: Cover the cheesecake loosely and refrigerate for at least 6 hours, or preferably overnight, before serving. This chilling time is necessary for the best creamy texture.

Notes

  • Use room temperature ingredients for the cream cheese, sour cream, and eggs. This prevents lumps and ensures a smooth batter.
  • Do not overbeat the batter after adding the eggs. Overmixing introduces air, which expands during baking and causes cracks upon cooling.
  • If you skip the water bath, bake at a lower temperature (300°F or 150°C) and check for doneness earlier.

Nutrition

Find it online: https://cheffinity.com/best-cheesecake-recipe/