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The Ultimate ‘No-Fail’ Classic New York Cheesecake

A close-up shot of a rich slice of New York cheesecake on a white plate, showing a dense, creamy interior and a deeply browned top.
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Achieve that rich, dense, and perfectly creamy texture of a traditional New York Style Cheesecake. This recipe uses a water bath to guarantee a smooth, no-crack finish every time you bake this timeless dessert.

Ingredients

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  • 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
  • 1 cup sour cream, room temperature
  • 4 large eggs, room temperature

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 30 minutes.
  2. Preheat your oven to 350°F (175°C). Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water from entering during the water bath.
  3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  5. Gradually beat in the 1 1/2 cups of sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  6. Beat in the sour cream until smooth. Add the eggs one at a time, mixing only until each egg is incorporated. Stop mixing as soon as the last egg disappears into the batter. Overmixing adds air, which causes cracks.
  7. Pour the filling over the chilled crust in the springform pan.
  8. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This is your water bath (bain-marie).
  9. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when the pan is gently nudged.
  10. Turn off the oven. Prop the oven door open slightly (about 2 inches) using a wooden spoon. Let the cheesecake cool slowly in the oven for 1 hour. This slow cooling prevents cracking.
  11. Remove the cheesecake from the water bath and the roasting pan. Let it cool completely on a wire rack at room temperature.
  12. 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 filling; this prevents lumps and ensures a velvety smooth texture.
  • The water bath is the secret to achieving a perfectly creamy, dense cheesecake that does not crack.
  • Do not open the oven door during the initial baking time.

Nutrition

Find it online: https://cookincorner.com/new-york-cheesecake-recipe-no-fail/