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The Best Easy Homemade Cheesecake Recipe: Creamy and Crack-Free

A creamy, baked cheesecake recipe with a thick graham cracker crust, one slice cut out and resting beside the main cake.
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Welcome to My Kitchen! I am sharing my ultimate, easy homemade cheesecake recipe. This New York Style Cheesecake delivers a rich, creamy, and velvety texture every time, and you can make it without a water bath. It is the perfect crack-free dessert for any special occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature

Instructions

  1. Preheat your oven to 325 degrees F. Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl using an electric mixer, beat the softened cream cheese until it is completely smooth and fluffy. Scrape down the sides of the bowl.
  4. Add the 1 1/2 cups sugar, flour, vanilla extract, and salt to the cream cheese mixture. Beat on medium speed until just combined and smooth. Do not overmix.
  5. Add the eggs one at a time, beating only until each egg is incorporated. Stop mixing as soon as the last egg is blended in. Overmixing adds air, which causes cracks.
  6. Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  7. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently shaken.
  8. Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon). Let the cheesecake cool slowly in the oven for 1 hour. This slow cooling helps prevent cracks.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
  10. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. This step is key for a rich, creamy texture.

Notes

  • Use room temperature ingredients, especially the cream cheese and eggs. This prevents lumps and ensures a smooth batter.
  • For a crack-free cheesecake, avoid overbeating the batter once the eggs are added. Mix only until combined.
  • If you want a New York Style Cheesecake, slightly increase the baking time until the center is firmer.
  • This is a great make ahead dessert; it tastes even better the next day.

Nutrition

Find it online: https://carlacooking.com/cheesecake-recipe-creamy-crack-free-new-york/