Скачать или смотреть The Only Cheesecake Recipe You Will Ever Need

Cheesecake is one of those things you either like or you don't, but I think this one could convert some of those don'ts. It is easy to make, with no need for a water bath. It comes out super creamy with the perfect buttery graham cracker crust. Full recipe below, let us know if you give it a go!

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New York Style Cheesecake

Yield: 1 ten-inch cheesecake (9-inch works as well)

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Crust
    •    180 g graham cracker crumbs
    •    25 g granulated sugar (2 tbsp)
    •    0.75 g salt (¼ tsp)
    •    85 g unsalted butter, melted (6 tbsp)
    •    0.6 g ground cinnamon (¼ tsp)

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Batter
    •    907 g cream cheese, softened (32 oz)
    •    297 g granulated sugar (10.5 oz)
    •    10 g vanilla extract (2 tsp)
    •    227 g sour cream (8 oz)
    •    3 large eggs

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Instructions

1. Prep the Pan
    1.    Preheat oven to 175°C / 350°F.
    2.    Spray the bottom and sides of a 10-inch springform pan with nonstick spray.
    3.    Add a parchment paper round to the bottom for easy release (optional) and spray the parchment with nonstick spray.

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2. Make the Crust
    1.    Melt the butter and combine with graham cracker crumbs, sugar, salt, and cinnamon in a microwave-safe or mixing bowl.
    2.    Sprinkle some crust mixture along the sides of the pan, tilting slightly. Press gently, filling no more than halfway up the sides. Clean the top edge for a neat finish.
    3.    Add the remaining crust mixture to the bottom of the pan and press gently but firmly into an even layer, making sure corners are well-packed.
    4.    Chill the crust if desired (fridge or freezer) to firm it up — optional.

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3. Make the Batter
    1.    In a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on medium speed until smooth and lump-free. Scrape down the bowl.
    2.    Add vanilla extract. Then add eggs, one at a time, mixing slowly on medium or low speed — do not overmix. Scrape down the bowl.
    3.    Add sour cream and mix on low until smooth, scraping sides and bottom. Mix for about 5 minutes, ensuring everything is incorporated.

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4. Assemble & Bake
    1.    Pour batter into the prepared crust, carefully avoiding the edges.
    2.    Bake at 175°C / 350°F for 10 minutes.
    3.    Without removing, lower oven temperature to 110°C / 225°F and continue baking for 1 hour.
Cook for 5-10 additional min if using 9” pan

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5. Cool & Refrigerate
    1.    Allow cheesecake to cool in the oven (turned off) or at room temperature for about 1 hour.
    2.    Transfer to the refrigerator for at least 8 hours. Overnight refrigeration is best.
    3.    When ready to serve, remove the springform pan sides.

Tip for smooth slices: Dip your knife in hot water and wipe it clean between each slice for perfect edges.