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Easy, No-Crack New York Style Baked Cheesecake

A perfect, creamy slice of cheesecake recipe with a graham cracker crust, dusted lightly with spice.
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Follow this simple recipe to make a rich, creamy New York style cheesecake without needing a water bath. This recipe focuses on preventing cracks for beginner success.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare 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 add the 1 1/2 cups of sugar, vanilla extract, and salt. Beat until just combined. Do not overmix.
  5. 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. Gently tap the pan on the counter a few times to release any large air bubbles.
  7. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight wobble when gently nudged.
  8. Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon). Let it cool slowly in the turned-off oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
  10. Once cool, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling to ensure a smooth, lump-free texture.
  • Do not open the oven door during the initial baking time.
  • For the best creamy texture, avoid scraping down the sides of the bowl after adding the eggs.

Nutrition

Find it online: https://mdlatdmm.com/easy-no-crack-cheesecake-recipe/