The Easiest New York CHEESECAKE RECIPE | NO Water Bath

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta is lower in fat and calories, while neufchâtel is a budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and lower in fat, while plain yogurt is often less expensive.

Prepare the crust by crushing digestive biscuits in a food processor or zip top bag with a rolling pin until fine.

Mix the crushed biscuits with melted butter until the mixture resembles wet sand.

Mount the base of the springform pan upside down for easy transfer later.

Butter the pan and line the bottom with parchment paper.

Transfer the crust mixture into the prepared pan and pack it well.

In a mixing bowl, combine softened cream cheese and sour cream on medium low for about 30 seconds.

Add sugar to the cream cheese mixture and mix until combined.

Incorporate room temperature eggs one at a time, mixing gently to avoid overmixing.

Add flour to the mixture for structure and scrape the bottom and sides of the bowl to avoid streaks.

Place the springform pan on a baking sheet to catch any butter leaks during baking.

Pour the cheesecake filling into the prepared crust.

Bake the cheesecake in a preheated oven at 300°F (150°C) for 1 hour without opening the oven door.

After 1 hour, turn off the oven and leave the cheesecake inside for another 20 minutes to avoid sudden temperature changes.

Open the oven door and let the cheesecake sit for another 10 minutes before removing it from the oven.

Let the cheesecake sit in the pan at room temperature for about 2 hours before refrigerating.

Cover the cheesecake and refrigerate overnight to avoid condensation.

To transfer the cheesecake to a serving plate, use two long spatulas for support.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens