USA · North America
New York Cheesecake
Dense, rich, and crack-free thanks to the gentlest possible bake.
New York style cheesecakewater bath cheesecake
The Chemistry in This Bake
Baking the cheesecake in a pan set inside a larger pan of hot water — indirect heat prevents cracking, exactly like a water bath protects a heat-sensitive lab sample.
Learn the full technique →Ingredients
- Cream cheese
- Granulated sugar
- Eggs
- Heavy cream
- Sour cream
- Vanilla extract
- Graham crackers
- Butter
Method
Crush graham crackers, mix with melted butter, and press into a springform pan.
Beat cream cheese and sugar until completely smooth with no lumps.
Add eggs one at a time on low speed, then stir in cream, sour cream, and vanilla.
Wrap the pan in foil and set it inside a larger roasting pan.
Pour boiling water into the roasting pan to come halfway up the springform.
Bake at 160 °C for about 75 minutes, then cool gradually and chill overnight.