Why did my cheesecake crack?

Usually from overbaking, too much air beaten into the batter, or cooling too quickly. Use a water bath, take it out while the center still jiggles, and cool it gradually.

Do I need a water bath for cheesecake?

It is optional but helps a lot. The water keeps the oven humid and the heat gentle, which helps prevent cracks and gives a creamier texture.

Can I freeze cheesecake?

Yes. Freeze it whole or in slices, well wrapped, for up to 2 months. Thaw overnight in the refrigerator.

Classic New York Cheesecake

A dense, creamy New York-style cheesecake with a graham cracker crust, baked low and slow and cooled gradually to prevent cracks. The steakhouse classic; serves 12.

Prep 25 min
Cook 1 hr 10 min
Cool and chill 8 hr
Total 9 hr 35 min
Yield 1 (9-inch) cheesecake, 12 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

New York cheesecake is rich, tall and dense, with a tangy cream cheese filling and a thin graham cracker crust. It is the classic steakhouse dessert and the perfect make-ahead choice for entertaining, because it needs to chill overnight anyway.

Room-temperature ingredients, gentle mixing and a slow bake at 325°F are the secrets to a smooth, crack-free top. Turning the oven off and letting the cheesecake cool inside with the door cracked keeps the surface from splitting as it settles.

Ingredients

Crust

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
5 tablespoons unsalted butter, melted

Filling

4 (8 ounce) packages full-fat cream cheese, at room temperature
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
4 large eggs, at room temperature
2/3 cup sour cream, at room temperature

Instructions

Heat the oven. Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in a double layer of heavy foil.
Make the crust. Mix the crumbs, sugar and butter and press firmly into the bottom of the pan. Bake for 10 minutes, then cool while you make the filling.
Beat the cream cheese. With a mixer on medium-low, beat the cream cheese until smooth, about 2 minutes, scraping the bowl. Beat in the sugar, flour, vanilla and lemon zest until smooth.
Add the eggs. Add the eggs one at a time on low speed, mixing just until each disappears. Mix in the sour cream. Avoid beating air into the batter.
Bake. Pour the filling over the crust and smooth the top. Set the pan in a large roasting pan and pour hot water into the roasting pan to come about 1 inch up the sides. Bake for 60 to 70 minutes, until the edges are set and the center 2 to 3 inches still jiggle slightly.
Cool slowly. Turn off the oven, prop the door open a few inches and let the cheesecake cool inside for 1 hour.
Chill. Remove from the water bath, run a thin knife around the edge, and cool completely on a rack. Cover and refrigerate for at least 6 hours or overnight before releasing the sides and slicing.

Tips

Room-temperature cream cheese is essential for a lump-free filling. Leave it out for about 2 hours.
Wipe the knife clean and dip it in hot water between slices for neat cuts.
Top with fresh berries, cherry topping or a drizzle of chocolate.

Questions about this recipe

Why did my cheesecake crack?: Usually from overbaking, too much air beaten into the batter, or cooling too quickly. Use a water bath, take it out while the center still jiggles, and cool it gradually.
Do I need a water bath for cheesecake?: It is optional but helps a lot. The water keeps the oven humid and the heat gentle, which helps prevent cracks and gives a creamier texture.
Can I freeze cheesecake?: Yes. Freeze it whole or in slices, well wrapped, for up to 2 months. Thaw overnight in the refrigerator.

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