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Classic New York Cheesecake Recipe: Rich, Creamy, and No Water Bath Secrets

A thick, creamy slice of cheesecake recipe on a white plate, featuring a graham cracker crust and a lightly browned top.
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I’m Alex, and I’m glad you’re here. This is the ultimate, foolproof recipe for a rich, creamy, and smooth Classic New York Cheesecake. You get bakery-style results at home without needing a stressful water bath.

Ingredients

Scale
  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Filling: 4 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). You will need a 9-inch springform pan.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and mix until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly and evenly into the bottom of the springform pan. Bake the crust for 8 minutes. Remove from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and there are no lumps. This step is key for a creamy texture.
  5. Gradually add the 1 1/2 cups of sugar to the cream cheese mixture, beating until just combined. Scrape down the sides of the bowl.
  6. Mix in the sour cream, vanilla extract, and salt until smooth.
  7. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Do not overmix the batter once the eggs are added.
  8. Gently mix in the heavy cream until the batter is uniform.
  9. Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  10. Bake at 325°F (160°C) for 55 to 70 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  11. Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon) for 1 hour. This slow cooling prevents cracking.
  12. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  13. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. This resting time develops the rich, smooth texture.

Notes

  • Use room temperature ingredients for the filling; this prevents lumps and ensures a smooth batter.
  • Do not overbeat the batter after adding the eggs; too much air causes the cheesecake to puff up and then crack as it cools.
  • If you want a topping, serve with fresh strawberries or a simple sour cream topping after the cheesecake has chilled completely.

Nutrition

Find it online: https://www.purecookingjoy.com/cheesecake-recipe-classic-new-york-no-crack/

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