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

Close-up of a thick slice of baked cheesecake recipe showing a creamy white filling and dark graham cracker crust.
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Follow this simple, step-by-step guide to make the best 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 is the ultimate indulgent dessert for any special occasion.

Ingredients

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  • 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 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. Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly. Reduce the oven temperature to 325°F (160°C).
  2. 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.
  3. Add 1 1/2 cups sugar, flour, vanilla extract, and salt to the cream cheese mixture. Beat until just combined and smooth. Do not overmix.
  4. Add the eggs one at a time, beating on low speed after each addition until the yolk disappears into the batter. Mix in the sour cream until the batter is uniform and creamy.
  5. 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.
  6. Bake: Place the springform pan on a baking sheet. Bake at 325°F (160°C) for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently nudged.
  7. Cool slowly: Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (about 1 inch) for 1 hour. This slow cooling prevents cracking.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
  9. Chill: Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • Use room temperature ingredients for your cream cheese, eggs, and sour cream. This is key for a smooth, velvety filling.
  • To avoid cracks, do not overbeat the batter once the eggs are added. Overbeating incorporates too much air.
  • If you want a slightly tangy flavor, substitute 1/4 cup of the sour cream with fresh lemon juice.
  • For a classic New York Style dessert, serve plain or with a simple berry topping.

Nutrition

Find it online: https://epicureempire.com/cheesecake-recipe-easy-new-york-style/