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The Best Easy Homemade New York Style Cheesecake Recipe (Crack-Free)

A thick, creamy slice of baked cheesecake with a golden-brown top and graham cracker crust, showcasing the perfect cheesecake recipe texture.
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Follow this simple guide to make the best homemade New York Style Cheesecake. You will achieve a rich, creamy, and velvety texture every time, without needing a water bath or worrying about cracks. This classic dessert is perfect for any special occasion.

Ingredients

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  • 1 3/4 cups graham cracker crumbs
  • 1/2 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage, even if you are skipping the water bath.
  2. Prepare the crust: Mix the graham cracker crumbs, 1/2 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly. Reduce the oven temperature to 325 degrees F.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth. Scrape down the sides of the bowl often.
  4. Add the 1 1/2 cups sugar, flour, vanilla extract, and salt to the cream cheese mixture. Beat until just combined and smooth. Do not overmix.
  5. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Mix in the sour cream until the batter is uniform and creamy.
  6. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles.
  7. Bake at 325 degrees F for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  8. Turn off the oven, but leave the cheesecake inside with the oven door propped open about 2 inches for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover loosely and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling; this prevents lumps and ensures a velvety cheesecake filling.
  • To avoid cracks, do not overmix the batter once the eggs are added. Mix only until incorporated.
  • If you choose to use a water bath, place the foil-wrapped springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the side of the springform pan before baking.

Nutrition

Find it online: https://cookerycourier.com/cheesecake-recipe-easy-homemade-crack-free/