A cheesecake is a custard, and custards crack for one reason: they cook too fast or cool too fast, and the outside sets and contracts before the inside catches up. A water bath insulates the pan so the edges bake at close to the same rate as the center, and a slow oven-off cooldown with the door cracked keeps the whole cake from shrinking suddenly when it hits cold air.
The other common mistake is overbeating the batter once the eggs go in, which whips in air that expands in the oven and then collapses as the cake cools, pulling the surface down and apart in the process.
New York Cheesecake
Serves 4, quarter slices of an 8-inch cake. Prep 25 minutes, cook 55 minutes, chill 6 hours.
Ingredients
- 1 and 1/4 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, room temperature
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Method
- Preheat the oven to 325 degrees Fahrenheit. Mix the graham crumbs with melted butter and press into the bottom of an 8-inch springform pan. Bake 8 minutes, then cool.
- Wrap the outside of the springform pan tightly in foil to guard against water leaking in during the bath.
- Beat the cream cheese until smooth, then add the sugar and beat just until combined, scraping the bowl.
- Add the eggs one at a time on low speed, mixing just until each disappears into the batter. Stop mixing as soon as the last egg is incorporated.
- Stir in the sour cream, vanilla, and flour by hand.
- Pour the batter over the crust. Place the pan in a larger roasting pan and add hot water halfway up the sides of the springform pan.
- Bake 50 to 55 minutes, until the edges are set and the center still jiggles slightly like gelatin.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before removing.
- Cool to room temperature, then chill at least 6 hours or overnight before slicing.
Nutrition (per serving, estimated)
Estimated for one of four servings, not lab verified.
| Calories | Protein | Carbohydrate | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 680 | 11 g | 42 g | 53 g | 1 g | 480 mg |
Tips and Variations
- Room temperature everything: cold cream cheese and eggs blend unevenly and trap lumps that never fully smooth out.
- Fruit topping: a simple berry compote spooned on right before serving adds brightness against the rich filling.
- No water bath alternative: a shallow pan of water on the rack below the cheesecake adds humidity without wrapping the pan, though it is a less reliable fix for cracking.
- Clean slices: dip the knife in hot water and wipe it between cuts for bakery-clean slices.
Frequently Asked Questions
Why did my cheesecake crack?
Most often it baked or cooled too fast. Use the water bath and let it cool gradually in the turned-off oven before chilling.
Do I really need a water bath?
It's the most reliable single fix for even baking and a smooth top. Skipping it raises your odds of cracking noticeably.
Why is my cheesecake dense and gummy instead of creamy?
Overmixing after the eggs go in, or overbaking. Mix on low and stop the moment the batter looks uniform.
Can I make this a day or two ahead?
Yes, cheesecake actually improves after a full day chilled, making it a genuinely good make-ahead dessert.
Tools for the Job
A springform pan with a tight seal is what makes the water bath and the clean release both possible.
- Springform Pan Nonstick, 9 Inch for a tight seal in the water bath and a clean release
- Baking Dessert and Pastry Essentials
More Baking and Dessert Recipes
These publish together as a set. The full hub lists all twenty in one place at Baking and Dessert Recipes.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.