Classic New York-Style Cheesecake
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich, dense, and creamy crustless cheesecake that uses a slow oven cooldown method to help prevent cracks. Chill overnight for the smoothest texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour 10 mins | 5 hours | 12-16 servings |
🔪 Key Equipment
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 lbs | Cream Cheese | three 8-ounce packages, softened |
| 1 1/2 cups | Sugar | granulated |
| 3 tablespoons | Flour | all-purpose |
| 1/8 teaspoon | Salt | none |
| 4 | Eggs | large, room temperature |
| 1/4 cup | Milk | none |
| 1 teaspoon | Vanilla | extract |
Instructions
Step 1: Prep and Mix Base
- Preheat your oven to 375°F and ensure all ingredients are at room temperature.
- In a large bowl, beat the 1 1/2 lbs cream cheese and 1 1/2 cups sugar with an electric mixer on low speed until very smooth and creamy.
Step 2: Incorporate Dry Ingredients and Eggs
- Mix in the 3 tablespoons flour and 1/8 teaspoon salt on low speed.
- Add the 1 teaspoon vanilla, then add the 4 eggs one at a time, mixing on low speed after each addition just until combined without overbeating.
Step 3: Bake and Cool
- Stir in the 1/4 cup milk, then pour the batter into a 9-inch springform pan.
- Bake at 375°F for 1 hour and 10 minutes until the center still has a slight wobble.
- Turn the oven OFF and let the cheesecake sit in the closed, warm oven for another hour to cool down slowly and prevent cracking.
- Remove from the oven, cool completely, and chill in the refrigerator for at least 4 hours before serving.
💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 5 days, or freeze for up to a month.
Original Recipe Scan
