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

A close-up of a perfect slice of creamy cheesecake recipe with a thick graham cracker crust, served on a white plate.
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Follow this straightforward guide to make a rich, creamy, and velvety New York Style Cheesecake at home. This recipe focuses on achieving a perfect, crack-free finish without needing a water bath, making it an easy, indulgent dessert for any special occasion.

Ingredients

Scale
  • 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 degrees F. In a medium bowl, mix the 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 while you prepare the filling. Reduce the oven temperature to 325 degrees F.
  2. Make the filling: In a large bowl using an electric mixer, beat the softened cream cheese until it is completely smooth and there are no lumps. This step is key for a creamy texture.
  3. Add the flour, 1 1/2 cups sugar, vanilla extract, and salt to the cream cheese mixture. Beat on low speed until just combined. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix the batter once the eggs are added.
  5. Gently mix in the sour cream until the batter is uniform.
  6. Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
  7. Bake: Place the pan on a baking sheet. Bake at 325 degrees F for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently shaken.
  8. Cool slowly to prevent cracks: Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (about 2 inches) for 1 hour. This slow cooling process helps prevent cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
  10. To serve, run a thin knife around the edge of the pan before releasing the springform side. Slice and enjoy your rich cheesecake dessert.

Notes

  • Use room temperature ingredients for the cream cheese, eggs, and sour cream; this prevents lumps and ensures a velvety filling.
  • Do not open the oven door during the first 45 minutes of baking.
  • For the best results, chill the cheesecake for a full 12 hours before slicing.

Nutrition

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