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ultra-creamy New York cheesecake - featured image

Ultra-Creamy New York Cheesecake: Best Easy Recipe

  • Author: Olivia
  • Total Time: 9 hours 35 minutes
  • Yield: 12 servings 1x

Description

This ultra-creamy New York cheesecake features a dense, rich, and impossibly smooth texture with a sturdy graham cracker crust. It is designed to be crack-free, make-ahead friendly, and straightforward to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 32 ounces (900g) full-fat brick-style cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, room temperature
  • 2 tablespoons (30ml) heavy cream
  • 2 tablespoons (15g) all-purpose flour
  • Optional toppings: fresh berries, whipped cream, chocolate ganache, or caramel sauce

Instructions

  1. Preheat oven to 325°F (165°C). Grease the bottom of a 9-inch springform pan and line with parchment paper. Wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt. Mix until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
  3. In a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and creamy. Scrape down the sides and bottom of the bowl.
  4. Add the 1 cup of granulated sugar and sour cream to the cream cheese. Mix on low speed until just combined. Add vanilla extract and mix briefly.
  5. Add eggs one at a time, mixing on low speed just until each is incorporated. Add heavy cream and flour, mixing gently until combined. Stop mixing as soon as the batter is smooth to avoid incorporating air.
  6. Pour the batter over the cooled crust and smooth the top. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
  7. Bake at 325°F (165°C) for 1 hour and 15 minutes. The edges should be set, but the center should still jiggle slightly like Jell-O when shaken.
  8. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent thermal shock.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
  10. Cover loosely with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
  11. To serve, run a thin knife around the edge to loosen, release the springform ring, and slice with a sharp knife dipped in hot water. Top with desired toppings.

Notes

Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid incorporating air, which causes cracks. The cheesecake must be chilled overnight for the best texture and flavor. If cracks appear, they can be covered with whipped cream or fruit.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 28
  • Sodium: 320
  • Fat: 32
  • Saturated Fat: 19
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 8

Keywords: New York cheesecake, creamy cheesecake, graham cracker crust, easy cheesecake recipe, no crack cheesecake, dessert, baking

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Find it online: https://tableanddinner.com/ultra-creamy-new-york-cheesecake-best-easy-recipe/