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The Ultimate Rich and Creamy Classic New York Cheesecake

new york cheesecake - Tasty
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Make the best New York Cheesecake with this recipe. You get a rich, dense, and velvety smooth filling atop a buttery graham cracker crust. This guide provides simple instructions for a foolproof, no-crack finish perfect for special occasions.

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°F (175°C). In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool slightly.
  2. Reduce the oven temperature to 325°F (160°C). Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water seepage during the water bath.
  3. Prepare the filling: In a large bowl using an electric mixer on medium speed, beat the softened cream cheese until completely smooth, about 3 minutes. Scrape down the sides of the bowl.
  4. Add 1 1/2 cups sugar, flour, vanilla extract, and salt. Beat until just combined, mixing on low speed. Do not overmix.
  5. Add the eggs one at a time, beating only until each egg is incorporated before adding the next. Mix in the sour cream last, mixing on low speed until the batter is smooth.
  6. Pour the cream cheese filling over the cooled crust.
  7. Create a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  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 oven door open slightly (about 2 inches) using a wooden spoon. 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: Once cool, cover the cheesecake 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 the cream cheese filling; this prevents lumps and ensures a velvety smooth texture.
  • The water bath is the secret to achieving that tall, creamy, no-crack finish you want in an authentic NY Style Dessert.
  • For the best flavor and texture, chill the cheesecake for a full 12 hours before slicing.

Nutrition

Find it online: https://cookingbyfelix.com/new-york-cheesecake-recipe-ultimate-success/