Description
Classic New York Cheesecake with water bath technique combines creamy richness and silky texture. Baker’s secret method ensures smooth, crack-free dessert you’ll crave after each delightful slice.
Ingredients
Scale
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups graham cracker crumbs
- 1/2 cup (120 ml) melted butter
Instructions
- Fortify a 9-inch springform pan by meticulously wrapping its exterior with aluminum foil, creating a waterproof barrier against potential moisture infiltration.
- Craft a robust foundation by amalgamating graham cracker crumbs with melted butter, then firmly pressing the mixture into the pan’s base to establish a sturdy crust.
- Utilize an electric mixer to transform cream cheese and sugar into a velvety, uniform consistency, then gently incorporate eggs individually, ensuring thorough integration after each addition.
- Enhance the mixture’s complexity by blending in vanilla extract and sour cream, continuing to mix until the filling achieves a harmonious, silky texture.
- Delicately transfer the creamy filling onto the prepared crust, employing a spatula to smooth the surface and eliminate any potential air pockets.
- Position the springform pan within a larger roasting vessel, strategically pouring scalding water to approximately halfway up the cheesecake pan’s exterior.
- Slide the water bath into a preheated 325°F (160°C) oven, allowing the cheesecake to bake for 60-70 minutes until the center maintains a subtle, elegant wobble.
- Terminate the baking process by switching off the oven, slightly ajar the door, and permit the cheesecake to gradually cool within the residual warmth for one hour.
- Carefully extract the pan from the water bath, then refrigerate for a minimum of 4 hours, ideally overnight, to achieve optimal set and flavor development.
Notes
- Wrap the springform pan tightly with multiple layers of heavy-duty aluminum foil to guarantee a water-tight seal and prevent any moisture from seeping into the delicate cheesecake.
- Use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter that blends seamlessly and creates a silky texture.
- Create a perfectly even crust by pressing the graham cracker mixture firmly and evenly into the bottom of the pan, using the back of a measuring cup for consistent compression.
- Allow the cheesecake to cool gradually in the oven with the door slightly open to prevent sudden temperature changes that could cause cracking, resulting in a beautifully smooth and crack-free surface.
- Prep Time: 25 minutes
- Cook Time: 2 hours 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 494
- Sugar: 25 g
- Sodium: 322 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 120 mg