Classic New York Cheesecake 2.0
Classic vanilla cheesecake—a rich and creamy filling on a buttery graham cracker crust—is baked to perfection without a water bath thanks to ElementIQ and Autopilot. The classic stuff you want, easy as pie.
1 day total time
1 hr active time
- 2 lb cream cheese
- 4 (7 oz) large eggs
- 1 cup (8 oz) sour cream
- 1 vanilla bean
sub 1 tbsp extract
- ¾ tsp kosher salt
- 1½ cups (10½ oz) white sugar
- Cooking spray
- 1½ cups (4¾ oz) graham crackers
9 full cracker sheets, broken into pieces
- 2 tbsp (¾ oz) white sugar
- 4 tbsp (2 oz) butter
- 1Speed up the tempering process in the oven. Insert the wire racks into positions 4 and 7. Place the cream cheese, eggs, and sour cream in the oven and start the timer. Allowing the ingredients to come to room temperature makes it much easier to achieve a smooth and creamy batter.
- 2Cut the vanilla bean in half lengthwise and scrape out the seeds. Add the salt and vanilla seeds to the sugar. Mixing the seeds into the sugar first prevents them from clumping together. Tip: If you don’t have a vanilla bean, you can substitute 1 tablespoon vanilla extract.
- 3Process the cream cheese, sour cream, and sugar for 30 seconds, until smooth. Scrape down the sides. Add the eggs and process to combine. A food processor makes mixing quick and easy, ensuring the batter is silky smooth and not aerated.
- 4Strain the batter into a bowl and refrigerate for 1 hour. Letting it rest will help make the top of the cheesecake perfect and blemish free. While the batter is resting, clean the food processor bowl —you’ll need it again in a bit!
- 5Remove the wire rack from position 4. Baking in position 7 allows for a gentle and even cook for the delicate “custard” filling. Press to adjust the temperature. Meanwhile, continue to the next step.
- 6Line the base of a 9-inch springform pan with parchment paper and spray with oil. This will make it easier to release the cheesecake once it has cooled.
- 7Process the graham crackers, salt, sugar, and butter to form fine crumbs. Spread the crumbs evenly over the base of the prepared pan, then using a flat-based dish, press into the pan.
- 8Once preheated, place in the oven and start the timer. Pre-baking the crust is essential to keep the crust nice and crisp after the filling is added. Cool for 15 minutes.
- 9Gently tap the pan on the counter to remove any air bubbles for a smooth, unblemished surface. It’s okay if the crust is still a little warm here. We just want to make sure it’s not fresh-from-the-oven hot.
- 10Place in the oven and start Autopilot. The oven will bake in two phases with precise temperature control, which is why you don’t need to use a water bath.
- 11The cheesecake should be just firm around the edge with a slight wobble in the center. If not, give it a bit more.
- 12Cool the cheesecake in the oven with the door ajar for 30 minutes. Cooling it slowly ensures a top that’s smooth and free of cracks.
- 13Remove from the oven and refrigerate for 8 hours or overnight to get clean and beautiful slices.
- 14To produce the cleanest slices, dip your knife into hot water and dry before slicing. Repeat for each slice.