The Easiest New York CHEESECAKE RECIPE | NO Water Bath
About this recipe
This New York cheesecake recipe is all about simplicity and flavor, making it a perfect dessert for any gathering. With no water bath required, it's designed to be straightforward while still delivering that creamy, decadent texture we all love.
Emma Fontanella shares her secrets for achieving a smooth cheesecake without cracks, ensuring your dessert looks as good as it tastes.
Ingredient notes
- You can use digestive biscuits instead of graham crackers for the crust if you prefer a buttery and salty flavor.
Tips from Emma's Goodies’s video
- Use room temperature ingredients for a smoother cheesecake batter and to avoid cracks during baking.
- When mixing the cheesecake filling, add the eggs one at a time and mix gently to prevent overmixing, which can lead to cracks.
- Assemble the cheesecake pan upside down to make it easier to transfer the cheesecake later.
Good to know
- How long do I bake the cheesecake?
- Bake the cheesecake in a preheated oven at 300°F (150°C) for 1 hour.
- What should I do after baking the cheesecake?
- After 1 hour of baking, turn off the oven and leave the cheesecake inside for an additional 20 minutes.
- Why is it important to use room temperature ingredients?
- Room temperature ingredients mix more easily and help create a smooth, creamy cheesecake without incorporating too much air.
No life story here — the video and the recipe are the whole point. All credit to Emma's Goodies: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 300°F (150°C).
- 2
In a food processor, crush the graham crackers until fine. Alternatively, place them in a zip-top bag and crush with a rolling pin.
- 3
Mix the crushed graham crackers with melted butter until the mixture resembles wet sand.
- 4
Assemble the cheesecake pan upside down to make it easier to transfer the cheesecake later. Butter the pan and line the bottom with parchment paper.
- 5
Pack the graham cracker mixture into the bottom of the prepared cheesecake pan and set aside.
- 6
In a mixing bowl, combine softened cream cheese and sour cream. Mix on medium-low for about 30 seconds until smooth.
- 7
Add the granulated sugar to the cream cheese mixture and mix until combined.
- 8
Add the room temperature eggs one at a time, mixing gently to avoid overmixing.
- 9
Add the flour and salt, and scrape the sides and bottom of the bowl to ensure everything is well combined without streaks.
- 10
Place the cheesecake pan on a baking sheet to catch any butter that may leak during baking.
- 11
Pour the cheesecake filling into the prepared crust in the pan.
- 12
Bake in the preheated oven for 1 hour. Do not open the oven during this time.
- 13
After 1 hour, turn off the oven and leave the cheesecake inside for an additional 20 minutes.
- 14
Open the oven door and let the cheesecake sit for another 10 minutes before removing it from the oven.
- 15
Allow the cheesecake to cool in the pan at room temperature for about 2 hours.
- 16
Cover the cheesecake and refrigerate overnight before serving.
Heads up — we had to guess a little:
- The quantity for graham crackers is inferred based on the typical size of a graham cracker package.
Credit where it’s due: this recipe was transcribed from Emma's Goodies’s original video on YouTube. Follow them there — it’s their dish.
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