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The Best Creamy New York Style Cheesecake (No Water Bath Needed)

A whole baked cheesecake with a thick graham cracker crust, shown with one slice removed, highlighting the creamy texture of the cheesecake recipe.
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You can make a rich, creamy, bakery-quality New York Style Cheesecake right in your own kitchen! This recipe skips the tricky water bath and guarantees a smooth, tall cake every time. It is the perfect indulgent dessert for any party or celebration.

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
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 3 large eggs
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent leaks.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool completely.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth, scraping down the sides often. This step is key for a creamy texture.
  4. Gradually beat in the 1 1/2 cups of sugar until fully incorporated and fluffy.
  5. Mix in the vanilla extract, heavy cream, and lemon juice until just combined. Do not overmix.
  6. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Overmixing eggs causes cracks.
  7. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  9. Turn off the oven, prop the 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 oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the smoothest texture, make sure your cream cheese is truly at room temperature.
  • If you are planning your meals, this cheesecake is a great make ahead dessert recipe.
  • If you are looking into meal planning, remember that this rich dessert pairs well with lighter main courses.
  • For a restaurant style cheesecake at home, serve chilled with a simple sour cream topping or fresh berries.

Nutrition

Find it online: https://kitchenuser.net/cheesecake-recipe-best-creamy-new-york-style/