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Classic New York Style Baked Cheesecake - featured image

Classic New York Style Baked Cheesecake: Easy Homemade Recipe

  • Author: Olivia
  • Total Time: 5 hours 45 minutes
  • Yield: 12 servings 1x

Description

A dense, creamy, and crack-free New York style cheesecake that requires no water bath or special equipment. This recipe uses pantry-friendly ingredients and a specific mixing method to guarantee a rich, luxurious texture every time.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 32 ounces (900g) full-fat block style cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan lightly with butter, line the bottom with parchment paper, and wrap the outside in two layers of heavy-duty aluminum foil.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until fragrant and slightly darkened. Let cool completely.
  4. In a large bowl, beat the room-temperature cream cheese on medium-low speed until completely smooth and creamy (2-3 minutes). Scrape down the sides and bottom.
  5. Add the sugar and sour cream to the cream cheese. Mix on low speed until just combined. Scrape the bowl again.
  6. Add the eggs one at a time, mixing on low speed just until blended after each addition. Do not overmix.
  7. Add the flour, vanilla extract, and lemon zest (if using). Mix gently until combined. The batter should be thick, smooth, and glossy.
  8. Pour the batter over the cooled crust and smooth the top.
  9. Bake at 325°F (160°C) for 1 hour and 15 minutes. The edges should be set, but the center should still jiggle slightly like Jell-O.
  10. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
  11. Remove from the oven and let cool completely on a wire rack.
  12. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature to prevent lumps and ensure a smooth batter. Do not overmix after adding eggs, as incorporating air can cause cracking. The cheesecake tastes best after chilling overnight. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1/12th of cake
  • Calories: 380
  • Sugar: 22
  • Sodium: 280
  • Fat: 28
  • Saturated Fat: 16
  • Carbohydrates: 28
  • Fiber: 0.5
  • Protein: 7

Keywords: New York cheesecake, baked cheesecake, graham cracker crust, cream cheese dessert, easy cheesecake recipe, crack-free cheesecake

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Find it online: https://tableanddinner.com/classic-new-york-style-baked-cheesecake-easy-homemade-recipe/