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Authentic New York Style Cheesecake with Perfect Graham Cracker Crust

A perfect slice of creamy new york style cheesecake with a golden top and graham cracker crust.
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Make a dense, rich, and creamy restaurant style cheesecake at home using this detailed tutorial, including the essential water bath technique for a crack-free top.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 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: Preheat your oven to 350 degrees F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce oven temperature to 325 degrees F.
  2. Prepare the water bath: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water leakage. Place the wrapped pan inside a larger roasting pan.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth. Scrape down the sides.
  4. Gradually beat in 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  5. Beat in the sour cream until smooth. Add the eggs one at a time, beating only until each egg is incorporated. Stop mixing as soon as the last egg is blended in. Overmixing adds air, which causes cracks.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Place the roasting pan with the cheesecake into the oven. Carefully pour boiling water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This is the water bath.
  8. Bake at 325 degrees F 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.
  9. Turn off the oven, but leave the cheesecake inside with the oven door propped open about 2 inches for 1 hour. This slow cooling prevents sudden temperature changes that cause cracking.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • Use room temperature ingredients for the filling; this prevents lumps and ensures a smooth texture.
  • Do not skip the water bath; it provides moist, even heat necessary for a creamy, dense texture.
  • For the best flavor and texture, chill the cheesecake for a full 24 hours before slicing.

Nutrition

Find it online: https://hearthbite.com/new-york-style-cheesecake-recipe/