A classic, dense, and creamy New York-style cheesecake. This recipe uses a simple, crustless method and a slow oven cooldown to create a rich, smooth texture and prevent cracking.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/2 lbs (3 blocks) | Cream Cheese, softened |
| 1 1/2 cups | Sugar |
| 3 tablespoons | Flour |
| 1/8 teaspoon | Salt |
| 4 | Eggs |
| 1/4 cup | Milk |
| 1 teaspoon | Vanilla |
Instructions
- Preparation: Preheat your oven to 375°F. For best results, use a 9-inch springform pan. It’s not necessary to grease the pan. Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature.
- Mix: In a large bowl, beat the softened cream cheese and sugar with an electric mixer on low speed until smooth and creamy.
- Add the salt and flour and mix lightly on low speed until just incorporated.
- Add the vanilla. Add the eggs one at a time, mixing on low speed just until each egg is blended in. Do not overbeat.
- Stir in the milk.
- Bake: Pour the batter into the springform pan. Bake for 1 hour and 10 minutes. The center should still have a slight wobble.
- Cool: Turn the oven OFF. Leave the cheesecake in the closed, warm oven for another hour.
- After an hour, crack open the oven door and let the cake cool completely inside the oven.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Note
This is a crustless cheesecake. If you’d like a crust, press a mixture of 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter into the bottom of the pan before adding the filling.
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