Classic New York Cheesecake (Easy, Crack-Free)
everyone at the potluck will love it
What: The BEST New York Cheesecake that will roll your eyes back. Very easy to make too, and it will be crack-free.
Creamy. Vanilla-y. Milky. Soft. Sweet. Heavenly.
I gift this cheesecake to my friends and family, and they all tell me it’s the best cheesecake they have ever had.
It’s an old, classic recipe from BON APPÉTIT that was published int he 80s that I got from a friend who still has the original magazine cut out (thank you P!). Luckily, I found the online version of this recipe (source).
Taste: Simply put, it’s heaven in your mouth.
How It’s Made: Create crust. Bake. Create filling. Bake. Creating topping. Bake. Easy as 1-2-3.
What to Serve this with: By itself.
Notes & Tips: Cream cheese, eggs, and butter must be room temperature in order for this to be crack free! That’s the secret.
Classic New York Cheesecake (Easy, Crack-Free)
Ingredients
- 20 whole graham cracker (10 ounces total), broken
- 3/4 cup (1 1/2 sticks) room temperature unsalted butter, diced
- 1/2 cup packed golden brown sugar
- 4 8-ounce packages cream cheese, room temperature
- 1 3/4 cups sugar
- 3 tablespoons fresh lemon juice
- 2 1/2 teaspoons vanilla extract
- Pinch of salt
- 3 tablespoons all purpose flour
- 5 large eggs, room temperature
- 2 cups sour cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
- Position rack in center of oven and preheat to 350°F. Place baking sheet at bottom of oven to catch butter droppings.
- Wrap foil around outside of 10-inch-diameter springform pan with 3-inch-high sides. Make sure it doesn't hang over where the cheesecake will be.
- Combine graham crackers, butter and sugar in processor. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom and 2 3/4 inches up sides of springform pan. Bake crust 10 minutes.
- Transfer to rack and cool while preparing filling. Maintain oven temperature.
- Beat cream cheese, sugar, lemon juice, vanilla and salt in large bowl until very smooth. Beat in flour. Add eggs and beat just until blended, stopping occasionally to scrape down sides of bowl. Pour batter into crust.
- Bake cheesecake until outer 2-inch edge of cake os puffed and slightly cracked, center is just set and top is brown in spots, about 55 minutes. Transfer cake to rack. Cool 10 minutes. Maintain oven temperature.
- Whisk sour cream, sugar and vanilla in medium bowl to blend.
- Spoon topping over cake, spreading to edge of pan. Bake until topping is just set, about 5 to 8 minutes. Remove from oven. Run knife between crust and pan.
- Cool hot cake in pan on rack, Chill overnight (12 hours minimum)
- Release pan sides from cheesecake. Slice into wedges and serve.
Notes:
Original recipe from BON APPÉTIT