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Creamy New York Cheesecake

Creamy New York Cheesecake
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This Creamy New York Cheesecake recipe delivers a rich, velvety, and indulgently smooth dessert with a classic dense yet melt-in-your-mouth texture. Made with full-fat cream cheese, sugar, eggs, sour cream, and a buttery graham cracker crust, this cheesecake is easy to make and perfect for any occasion. Following foolproof techniques, it bakes perfectly without cracks and develops deep, luscious flavors after chilling overnight.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs (can substitute with gluten-free cookies or nut crust for gluten-free option)
  • 6 tablespoons unsalted butter, melted

Filling

  • 4 (8 oz) packages full-fat cream cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Crust: Finely crush graham crackers until they resemble sandy crumbs. Mix the crumbs with melted butter until fully combined. Press the mixture firmly into the bottom of a springform pan. Chill the crust while preparing the batter to help it set firmly.
  2. Mix the Cream Cheese: Using room temperature cream cheese, beat it with sugar until smooth and free of lumps. This step ensures a silky texture without clumps.
  3. Add Eggs and Flavorings: Add the eggs one at a time, blending gently after each addition to incorporate without overmixing. Stir in the sour cream and vanilla extract last, mixing just until combined to keep the batter light and uniform.
  4. Pour and Smooth: Pour the batter over the chilled crust, smoothing the top with a spatula to create an even surface for uniform baking.
  5. Bake with Care: Bake the cheesecake at 325°F (163°C), ideally using a water bath or placing the springform pan on a baking tray with water to maintain moist heat and prevent cracks. Bake for about 50–60 minutes, until the edges are set but the center still jiggles slightly.
  6. Cool Gradually: Allow the cheesecake to cool in the oven with the door slightly open for about an hour to prevent rapid temperature changes that can cause cracks.
  7. Chill Overnight: After cooling fully at room temperature, refrigerate the cheesecake for at least 8 hours or overnight to develop its full creamy texture and flavor depth.

Notes

  • Use room temperature ingredients for even mixing and a smooth batter without lumps.
  • Do not overmix to avoid incorporating air bubbles which can cause cracks.
  • Use a water bath method during baking to regulate oven temperature and retain moisture.
  • A springform pan is best for easy removal without damaging the edges.
  • Proper chilling solidifies the cheesecake for clean slices and richer flavor.

Nutrition

Keywords: New York cheesecake, creamy cheesecake, classic cheesecake, dessert, creamy dessert, gluten-free cheesecake option, baked cheesecake

Find it online: https://mealsbylina.com/creamy-new-york-cheesecake/