This cake is easy to make, and it’s so delicious. Everyone that’s tried it has said it tasted just like the ones in a deli! You’ll love it
Truth be told, NY-style cheesecake can be a little intimidating to make. Though the ingredients are simple, you have to worry about the water bath leaking into the cake, the surface cracking, and over or under-cooking. But after baking umpteen cheesecakes over the years (for birthdays and such, not bribery!), I’ve found that with the right recipe and a few pointers, a creamy, crack-free New York-style cheesecake is totally doable, even for beginners.
I don’t want to be rude, but this is the deal: this is a perfect recipe, and if it fails for you, it’s your fault, not the recipe’s. A couple of things you should know about cheesecakes: . Beat cream cheese with sugar only until smooth. Proceed with a wooden spoon for the rest of the recipe.
Air bubbles, gritty/not creamy texture, etc., are fixed my the same instructions above.
Do NOT cook this cheesecake until it’s set. Matter of fact, don’t check it at all. Put the cheesecake in the oven, set the timer to 60 min., turn the oven off, and forget it. I mean it! Don’t open the oven, just leave it alone to do its thing. And that’s it. A beautiful cheesecake. Far from bland: this is a PURIST’S cheesecake. It’s great as is, but also a great foil for other flavours. I serve mine with passionfruit pulp or mango puree.
15 graham crackers, crushed
2 tablespoons butter, melted…
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