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The Ultimate Classic New York Cheesecake: Rich, Creamy, and Perfectly Crack-Free

A whole new york cheesecake with one thick slice cut out, showing the creamy texture and graham cracker crust.
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You can make a truly rich, dense, and creamy New York Style Cheesecake right in your home kitchen. This recipe focuses on the essential water bath technique to give you that flawless, tall, and crack-free top that defines the best cheesecake ever.

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
  • 1 cup sour cream, room temperature
  • 4 large eggs, 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. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes. Remove and let it cool completely.
  2. Prepare the water bath: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from leaking in. Place the foil-wrapped pan inside a larger roasting pan.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  4. Gradually beat in 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  5. Beat in the sour cream until smooth. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Stop mixing as soon as the last egg is incorporated. Overmixing adds air, which causes cracks.
  6. Pour the filling over the cooled crust.
  7. Bake using the water bath: Carefully place the roasting pan with the cheesecake into the oven. Pour boiling water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  8. Bake at 350°F (175°C) for 15 minutes. Then, reduce the oven temperature to 250°F (120°C) and continue baking for 60 to 75 minutes more, or until the edges are set but the center still has a slight jiggle when gently nudged.
  9. Cool slowly: Turn off the oven. Prop the oven door open slightly (about 2 inches) and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  11. Chill: Cover the cheesecake loosely and refrigerate for at least 6 hours, but preferably overnight, before slicing and serving.

Notes

  • Room temperature ingredients are crucial for a smooth, dense cheesecake filling. Take cream cheese, sour cream, and eggs out at least one hour before starting.
  • To achieve a tall cheesecake, ensure your cream cheese is fully softened and you mix the batter just until combined.
  • When slicing, dip a long, sharp knife in hot water and wipe it dry between each cut for clean edges.

Nutrition

Find it online: https://yumdrizzle.com/new-york-cheesecake-recipe-crack-free/