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New York Cheesecake - featured image

Ultra-Creamy New York Cheesecake: The Best Easy Dessert

  • Author: Rebecca
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings 1x

Description

An ultra-creamy, dense New York-style cheesecake with a crisp graham cracker crust. This recipe uses a water bath and specific techniques to ensure a smooth, tangy, and luxurious texture without cracking.

Ingredients

Scale
  • For the Graham Cracker Crust:
  • 1 ½ cups (150g) graham cracker crumbs
  • 2 tablespoons (25g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • For the Ultra-Creamy Filling:
  • 32 ounces (900g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice
  • 4 large eggs, room temperature
  • 2 tablespoons (15g) all-purpose flour

Instructions

  1. Preheat oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to prevent water seepage. Place the wrapped pan on a rimmed baking sheet.
  2. In a medium bowl, mix graham cracker crumbs, 2 tablespoons sugar, and a pinch of salt. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
  3. In a large mixing bowl, beat the softened cream cheese and 1 cup sugar on medium-low speed until completely smooth and creamy, scraping down the sides as needed. This should take 3-5 minutes.
  4. Add sour cream, vanilla extract, and lemon juice. Beat on low until just combined.
  5. Add flour and mix on low until dissolved. Add eggs one at a time, beating on low speed after each addition just until the yellow disappears. Do not overmix.
  6. Pour batter over the cooled crust and smooth the top with an offset spatula.
  7. Place the baking sheet in the oven. Carefully pour hot water into the baking sheet until it reaches about an inch up the side of the springform pan.
  8. Bake at 325°F for 1 hour and 15 minutes. The edges should be set, but the center should still jiggle slightly like Jell-O.
  9. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
  10. Remove from the oven and water bath. Let cool on a wire rack at room temperature for another hour.
  11. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. To serve, run a thin knife around the edge to loosen, release the springform ring, and slice with a warm, clean knife.

Notes

Ensure all dairy ingredients are at room temperature for a smooth batter. Do not overmix after adding eggs to prevent cracks. The water bath is crucial for even cooking and preventing surface cracks. For clean slices, dip a sharp knife in hot water and dry it before each cut.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1/12th of cake
  • Calories: 380
  • Sugar: 24
  • Sodium: 250
  • Fat: 26
  • Saturated Fat: 15
  • Carbohydrates: 32
  • Fiber: 1
  • Protein: 6

Keywords: New York cheesecake, creamy cheesecake, graham cracker crust, dessert, baking, easy cheesecake, homemade cheesecake

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Find it online: https://smartdinnerecipes.com/ultra-creamy-new-york-cheesecake-the-best-easy-dessert/