Easy New YorkStyle Cheesecake Recipe Naive Cook Cooks from www.naivecookcooks.com
Description
Cheesecake is a classic dessert that is loved by many. This easy New York style cheesecake is the perfect recipe for anyone who loves rich and creamy cheesecake. It has a smooth and velvety texture that is sure to satisfy your sweet tooth cravings. The recipe uses simple ingredients that you probably already have in your kitchen, making it easy and convenient to whip up. This cheesecake is perfect for any occasion or as a special treat just for yourself.
Prep Time
The prep time for this cheesecake recipe is approximately 20 minutes. This includes gathering all the ingredients and preparing the crust.
Cook Time
The cook time for this cheesecake recipe is approximately 1 hour and 10 minutes.
Ingredients
For the crust: - 2 cups graham cracker crumbs - 1/4 cup sugar - 1/2 cup unsalted butter, melted For the filling: - 4 packages (8 oz each) cream cheese, softened - 1 1/4 cups sugar - 1 tablespoon vanilla extract - 4 large eggs - 1/3 cup heavy whipping cream
Equipment
- 9-inch springform pan - Mixing bowl - Electric mixer - Spatula - Aluminum foil
Method
1. Preheat the oven to 325°F. 2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. 3. Press the crumb mixture onto the bottom of a 9-inch springform pan. Use a spatula to smooth out the surface. 4. Bake the crust for 10 minutes, then remove from the oven and let it cool. 5. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract together until smooth. 6. Add the eggs one at a time, mixing well after each addition. 7. Stir in the heavy whipping cream. 8. Pour the mixture onto the cooled crust and smooth out the surface. 9. Cover the bottom of the springform pan with aluminum foil. 10. Place the springform pan in a larger baking pan and add hot water to the larger pan, filling it about halfway up the sides of the springform pan. 11. Bake for 1 hour and 10 minutes, or until the cheesecake is set. 12. Remove the cheesecake from the oven and let it cool to room temperature. 13. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving. 14. Once chilled, remove the cheesecake from the springform pan and serve.
Notes
- Make sure the cream cheese is softened before mixing to ensure a smooth filling. - Let the cheesecake cool to room temperature before chilling in the refrigerator to prevent cracking. - Use a water bath to ensure even baking and prevent cracking.
Q: Can I use a different type of cookie for the crust? A: Yes, you can use any type of cookie or cracker you prefer for the crust. Q: Can I substitute the heavy whipping cream with something else? A: You can use sour cream as a substitute for heavy whipping cream. Q: Do I have to use a water bath? A: Using a water bath is highly recommended to prevent cracking, but you can skip it if you prefer.
Recipe Tips
- To make the crust, you can crush the graham crackers in a food processor or place them in a resealable bag and crush them with a rolling pin. - If the cheesecake cracks, you can cover it with whipped cream or fruit to hide the imperfections. - Let the cheesecake cool completely before cutting to prevent it from falling apart.
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