The creamiest CHEESECAKE I've ever had! Easy 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.

Preheat the oven to 160°C (320°F) with the fan turned on.

Lightly grease a 9-inch springform cake tin using homemade cake release, butter, or oil.

In a food processor, blend 360 g (3 cups) of plain sweet biscuits until they become fine crumbs, checking to avoid overprocessing.

Transfer the biscuit crumbs to a bowl and mix in 170 g (3/4 cup) of melted unsalted butter and 35 g (3 tablespoons) of white granulated sugar until well combined, using hands towards the end.

Press about 2/3 of the biscuit mixture into the sides of the greased springform pan, leaving a little gap at the top.

Spread the remaining biscuit mixture evenly across the bottom of the pan and press down with a cup or glass to set the crust.

Bake the crust in the preheated oven for 8 minutes to prevent sogginess.

Reduce the oven temperature to 140°C (285°F) with the fan turned on.

In a large bowl, add 905 g (4 cups) of room temperature cream cheese and mix on low to medium speed until smooth, avoiding overmixing.

Add 15 g (2 tablespoons) of plain all-purpose flour and mix until just combined.

Add 250 g (1 1/4 cups) of white granulated sugar, 180 g (3/4 cup) of room temperature sour cream, 2 teaspoons of vanilla extract, 1.5 teaspoons of fresh lemon juice, and 1/8 teaspoon of salt. Mix until just combined.

Add 4 large room temperature eggs one at a time, mixing on low speed until each egg is almost combined before adding the next.

Evenly distribute the cheesecake batter into the baked crust, giving the cake tin a shake to help distribute it evenly.

Drop the cake tin lightly on the counter to remove large air bubbles.

Place the cheesecake on a baking tray to catch any leaks and bake for 75 minutes or until the top is set, checking that no wet batter sticks to your finger when touched.

Let the cheesecake cool in the oven for about 30 minutes with the oven door closed, then remove it and let it come to room temperature.

Cover the cheesecake with cling wrap and refrigerate for a minimum of 4 hours, ideally overnight.

Run a knife around the edges of the cheesecake to loosen it from the pan, then remove the outer part of the springform tin.

Clean the outside of the cheesecake with clean hands to remove excess crumbs and place it onto a cake stand.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens