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The Ultimate New York Cheesecake: Rich, Creamy, and Foolproof

A thick, creamy slice of classic new york cheesecake resting on a white plate, featuring a golden top and thick graham cracker crust.
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Make a classic New York Cheesecake with a dense, creamy texture and a buttery graham cracker crust. This recipe provides clear steps for a perfect, no-crack finish suitable for special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 4 large eggs

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides.
  4. Add 1 1/2 cups sugar, flour, vanilla extract, and salt. Beat on low speed until just combined. Do not overmix.
  5. Beat in the sour cream until smooth. Add the eggs one at a time, mixing only until each egg is incorporated. Stop mixing as soon as the last egg is blended in.
  6. Pour the filling over the cooled crust. Smooth the top with a spatula.
  7. Create a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently nudged.
  9. Turn off the oven. Prop the oven door open slightly (about 1 inch) and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For the best texture, ensure your cream cheese and sour cream are fully at room temperature before mixing.
  • Using a water bath is key to achieving a creamy, crack-free surface.
  • If you are planning a party, consider using a meal planning approach to organize your dessert preparation schedule.

Nutrition

Find it online: https://www.purecookingjoy.com/new-york-cheesecake-recipe-creamy-dense/

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