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Classic New York Style Cheesecake Recipe: Rich, Creamy, and No-Crack

Close-up of a thick slice of creamy cheesecake recipe with a golden graham cracker crust on a white plate.
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Follow this simple, homemade recipe to create a rich, creamy, and tangy New York Style Cheesecake with a classic graham cracker crust. This guide provides easy instructions for achieving a perfect, velvety texture without needing a water bath.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (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 of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
  2. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  3. Add 1 1/2 cups sugar, flour, vanilla extract, and salt to the cream cheese. Beat on low speed until just combined. Do not overmix.
  4. Mix in the sour cream until smooth. Beat in the eggs one at a time, mixing only until each egg is incorporated. Stop mixing as soon as the last egg is blended in.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake at 325°F (160°C) for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle.
  7. Turn off the oven. Prop the oven door open slightly (about 1 inch) using a wooden spoon. Let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  9. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the cream cheese filling to ensure a smooth, lump-free texture.
  • Do not open the oven door while the cheesecake is baking or during the initial cooling period.
  • To release the cheesecake from the springform pan without sticking, run a thin knife around the edge before releasing the latch.

Nutrition

Find it online: https://cravybite.link/cheesecake-recipe-classic-new-york-style/