Craving that ultra-smooth, bakery-style cheesecake with a buttery crust and rich vanilla flavor? This Creamy New York Cheesecake delivers everything you love without the fuss of a water bath or the heartbreak of cracks.
Whether you’re celebrating a holiday, hosting friends, or simply treating yourself, this foolproof cheesecake is your new signature dessert. 💛
It’s made with real Philadelphia cream cheese, tangy sour cream, and just 7 simple ingredients. Bonus? It chills like a dream and slices beautifully. Pure New York magic, from your oven to your table.
💛 Why You’ll Love This Cheesecake
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- No water bath, no stress! 🙌
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- Ultra-creamy, melt-in-your-mouth texture
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- Crack-free top (yes, really!)
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- Can be made ahead for any gathering
- Just 7 simple ingredients + 1 secret pro trick
🧰 Tools You’ll Need
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- 9-inch springform pan
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- Food processor or zip-top bag + rolling pin
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- Stand or hand mixer
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- Mixing bowls & rubber spatula
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- Baking sheet
- Parchment paper
🛒 Ingredients You’ll Need
🧀 Philadelphia Cream Cheese
The star of the show! Full-fat and room temperature is non-negotiable for that ultra-smooth, classic New York texture and flavor. Don’t swap it — this is where the magic happens.
🍶 Sour Cream
Adds a signature tang and velvety richness. It lightens the dense cream cheese and gives the filling that melt-in-your-mouth creaminess you crave.
🍬 Granulated Sugar
Just the right sweetness to balance the tang from the sour cream and cream cheese — nothing cloying, just classic bakery flavor.
🍦 Vanilla Extract
The flavor booster! It enhances every creamy, buttery bite with warmth and depth. Go for pure vanilla for best results.
🥚 Eggs
Room temperature eggs = smooth batter. They bind everything together without making it heavy — just don’t overmix!
🌾 All-Purpose Flour
A small amount goes a long way to create structure without heaviness. Keeps the filling firm yet silky.
🧂 Salt
A tiny pinch makes everything pop. Trust it — you’ll taste the difference.
🍪 Graham Crackers or Digestive Biscuits
Crushed into buttery golden crumbs for the perfect sweet-salty base. Digestives add a more European-style richness, while grahams bring nostalgic bakery vibes.
🧈 Unsalted Butter (Melted)
Holds the crust together and adds a toasty, indulgent flavor that pairs beautifully with the cool, creamy filling.
👩🍳 How to Make Creamy New York Cheesecake (Step-by-Step) 🍰
This foolproof cheesecake skips the water bath and still turns out silky-smooth. Here’s your quick and easy game plan:
🔹 Prep the crust – Crush graham crackers or digestive biscuits, mix with melted butter 🧈. Press firmly into a buttered, parchment-lined 9-inch springform pan. Chill while you prep the filling.
🔹 Make the filling – Beat cream cheese + sour cream 🧀🍶 until smooth. Add sugar + vanilla 🍦, then eggs 🥚 one at a time. Finish with flour + salt. Mix gently — don’t overdo it!
🔹 Assemble – Pour the filling over the chilled crust. Smooth the top with a spatula.
🔹 Bake – Set the springform pan on a baking sheet. Bake at 300°F (150°C) for 1 hour. ❌ Don’t open the oven!
🔹 Cool it right – Let it rest in the off oven for 20 mins (door closed). Then crack the door and cool 10 more mins.
🔹 Chill overnight – Cool 2 hours at room temp, then cover and refrigerate overnight. ❄️
📜 Scroll down for the full printable recipe!
🍽️ How to Serve It (Like a Pro)
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- Use two long spatulas to lift and transfer your cheesecake to a plate
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- Quick, confident movement — say a little prayer to the cheesecake gods 🙏
- Slice clean with a hot knife for bakery-level presentation
🧀 Pro Tips for the Perfect Cheesecake
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- Always use room temperature ingredients
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- Don’t rush the chilling — the flavor deepens overnight
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- Avoid overmixing once the eggs go in
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- Cracks? Cover with fruit, ganache, or whipped cream — no one will notice 😉
🧊 Storage Tips
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- Fridge: Keeps for up to 5 days, covered
- Freezer: Freeze whole or in slices for up to 2 months. Thaw in fridge overnight
👩🍳 Gemma’s Final Take
If you’ve never baked a New York cheesecake before — this is the one to start with. No water bath, no soggy crust, no stress. Just creamy, buttery, swoon-worthy perfection in every bite.
This beauty is in my brand new cookbook Simple Pleasures, and I’m so excited for you to try it. Pre-order your copy now (link below!) 💛
📌 You’ll Also Love :
👉 How to Make Irresistible Red Velvet Cheesecake Brownies
👉 💙 Bluey Cake Recipe: Easy & Adorable Pup-Tastic Treat!
👉 Snickerdoodle Cheesecake Bars: The Ultimate Triple Threat Dessert 🎉🍪🍰
📌 Save This Recipe
Because once you taste it, you’ll want to make it for every holiday, birthday, or quiet Tuesday night.
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🗽 Creamy New York Cheesecake (No Water Bath, No Cracks!)
Description
This foolproof New York-style cheesecake is rich, velvety, and surprisingly easy to make. With just 7 simple ingredients and no water bath needed, it bakes up with a smooth, crack-free top every time. Perfect for holidays, birthdays, or just a cozy dessert night at home.
Ingredients
🧈 Crust:
🍰 Filling:
1️⃣ Make the Crust
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🔸 Crush the crackers or biscuits — Use a food processor or zip-top bag + rolling pin until finely ground.
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🔸 Mix in melted butter — Stir until the texture is like wet sand.
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🔸 Prep your springform pan — Butter it, flip the base upside down (for easier serving), and line the bottom with parchment paper.
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🔸 Press the crust in firmly — Use the bottom of a measuring cup for even pressure.
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🔸 Chill — Pop the crust into the fridge while you make the filling.
2️⃣ Make the Cheesecake Filling
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🔸 Beat cream cheese + sour cream — Mix on medium-low for 30 seconds until creamy and lump-free.
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🔸 Add sugar + vanilla — Blend until just combined.
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🔸 Add eggs one at a time — Gently mix after each addition.
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⚠️ Don’t overmix! Too much air = cracks.
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🔸 Mix in flour + salt — Scrape down the bowl well. The batter should be silky smooth and thick.
3️⃣ Bake It Low & Slow
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🔸 Pour filling over crust — Smooth out the top.
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🔸 Place springform pan on a baking sheet — This catches any drips and ensures even baking.
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🔸 Bake at 300°F (150°C) for 1 hour — No peeking! The low temp creates that ultra-creamy texture.
4️⃣ Cool Gradually (This Is Key!)
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⏲️ After 1 hour:
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– Turn off the oven, leave cheesecake inside for 20 minutes (door closed).
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– Then crack the oven door and let it sit for another 10 minutes.
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– Remove and cool at room temp for 2 hours.
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🧊 Chill overnight — The texture firms up beautifully, and the flavor gets even better.
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⚠️ Never put a hot cheesecake in the fridge—it’ll sweat and get soggy!