Description
This classic New York Cheesecake recipe offers a rich, creamy filling made effortlessly in a blender, paired with a buttery graham cracker crust. Baked in a water bath for perfect texture and a smooth finish, this cheesecake is ideal for any special occasion or indulgent treat. With simple ingredients and clear steps, it ensures a traditional cheesecake experience with a modern twist of convenience.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Batter:
- 24 oz (3 blocks) full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup heavy cream
- 2 tsp vanilla extract
- Optional: 1 tbsp lemon juice for tanginess
Optional Toppings:
- Fresh fruit (berries, sliced mango, or kiwi)
- Chocolate drizzle or caramel sauce
- Whipped cream or fruit compote
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the pan using a glass or the back of a spoon to compact it tightly. Bake the crust for 10 minutes, then remove and allow it to cool while preparing the batter.
- Make the Batter in the Blender: Add the softened cream cheese to the blender and blend until completely smooth, ensuring there are no lumps. Gradually add sugar and vanilla extract to the blender and blend again until fully combined. Crack eggs one at a time into the blender, blending briefly after each addition to incorporate. Slowly pour in the heavy cream while blending until the batter is smooth and creamy. Avoid overmixing to keep the texture light.
- Assemble and Bake: Wrap the outside of the springform pan with heavy-duty aluminum foil to prevent water from leaking in during the water bath. Pour the prepared cheesecake batter over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger baking dish, then pour hot water into the outer dish so it reaches halfway up the sides of the pan, creating a water bath. Bake in the preheated oven for 55–65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Cool and Chill: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake sit and cool inside the oven for 1 hour, which helps prevent cracking. Remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully and enhance the flavor and texture. Before serving, optionally top with fresh fruit, chocolate or caramel drizzle, whipped cream, or fruit compote for added indulgence.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Use room temperature eggs for better blending and smooth texture.
- Wrapping the springform pan securely with foil prevents water from infiltrating the cheesecake during the water bath bake.
- Baking in a water bath helps the cheesecake cook evenly and reduces cracking.
- Do not overmix the batter after adding heavy cream to maintain a light texture.
- Chilling overnight is recommended for the best taste and firmness.
- Optional lemon juice adds a subtle tang and brightness to the flavor.
