About this recipe

A rich, creamy, and perfectly dense New York-style cheesecake with a buttery graham cracker crust. This well-tested recipe delivers a silky-smooth filling with a golden top and zero cracks — thanks to a water bath and a slow cool-down. It's the kind of showstopper dessert that's surprisingly approachable and absolutely worth every bite.

Instructions

1. 1

   Preheat your oven to ![325°F]. Wrap the outside of a springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming all the way up the sides. This prevents water from seeping in during the water bath.

2. 2

   In a mixing bowl, stir together the graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand. Every crumb should be coated.

3. 3

   Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the flat bottom of a measuring cups to compact it into a tight, even layer. Bake for 10 minutes, then remove and let cool while you make the filling.

4. 4

   In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese on ^[medium-low speed] until completely smooth and lump-free, about 2–3 minutes. Scrape down the sides and bottom of the bowl frequently.

5. 5

   Add the sugar and all-purpose flour, and beat on ^[medium-low speed] until fully incorporated and smooth, about 1–2 minutes. Scrape down the bowl again.

6. 6

   Add the sour cream, pure vanilla extract, lemon juice, and lemon zest (if using). Mix on ^[low speed] just until combined and smooth.

7. 7

   Add the eggs and egg yolk one at a time, mixing on ^[low speed] after each addition just until the yellow disappears.

8. 8

   Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.

9. 9

   Place the foil-wrapped springform pan into a large roasting pan. Carefully pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan. This water bath (bain-marie) ensures even, gentle baking and prevents cracking.

10. 10

    Bake at ![325°F] for 55–65 minutes. The cheesecake is done when the edges are set and puffed slightly, but the center 2–3 inches still jiggles gently like Jell-O when you nudge the pan.

11. 11

    Turn off the oven and crack the oven door open about 1 inch (prop it with a wooden spoon). Let the cheesecake cool inside the oven for 1 hour. This gradual cool-down is the key to avoiding cracks.

12. 12

    Remove the cheesecake from the water bath and discard the aluminum foil. Run a thin knife or spatula around the edge of the pan to loosen the cheesecake from the sides. Let it cool completely on a wire rack to room temperature, about 1 more hour.

13. 13

    Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. The cheesecake must be fully chilled before slicing for clean cuts and the best texture.

14. 14

    When ready to serve, remove the springform ring. Slice with a sharp knife, wiping the blade clean between each cut for perfect slices. Top with fresh sliced strawberries, berry compote, or a dollop of heavy whipping cream as desired.