Why You’ll Love This Recipe

Simplicity at Its Best: No need for fancy ingredients or complicated steps. This recipe is straightforward, making it accessible even for novice bakers.
Divine Flavor: The cream cheese shines without being overpowering, complemented by a subtle sweetness and a hint of tanginess for a refreshing finish.
Luxurious Texture: Say goodbye to dry, dense cheesecakes. This version offers an ultra-creamy, silky smooth experience that melts in your mouth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham crackers or digestive biscuits
Granulated sugar
Unsalted butter, melted
Full-fat cream cheese (preferably in blocks)
Salt
Vanilla extract
Large eggs
Heavy cream

Directions

Prepare the Crust: Crush the graham crackers into fine crumbs and mix with melted butter and a bit of sugar. Press this mixture firmly into the bottom of a springform pan to form an even layer.
Mix the Filling: In a large bowl, beat the room-temperature cream cheese until smooth. Add sugar, salt, and vanilla extract, mixing until well combined.
Incorporate Eggs: Add eggs one at a time, ensuring each is fully incorporated before adding the next.
Add Cream: Gently mix in the heavy cream until the batter is smooth and creamy.
Bake: Pour the filling over the prepared crust. Bake in a preheated oven at 325°F (163°C) for about 75 minutes, or until the edges are set and the center slightly jiggles.
Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This helps prevent cracking.
Chill: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.

Servings and Timing

Servings: This recipe yields approximately 12-14 slices.
Preparation Time: 20 minutes
Cooking Time: 75 minutes
Cooling and Chilling Time: Approximately 5 hours (including gradual cooling and refrigeration)

Variations

Fruit Toppings: Enhance your cheesecake with fresh berries, a strawberry compote, or a tangy lemon curd for added flavor and visual appeal.
Chocolate Swirl: Incorporate melted chocolate into the batter to create a marbled effect, satisfying chocolate lovers.
Crust Alternatives: Experiment with different crusts using cookies like Oreos or Biscoff for a unique twist.

Storage/Reheating

Storage: Keep the cheesecake refrigerated, covered with plastic wrap or in an airtight container, for up to 5 days.
Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. Thaw in the refrigerator overnight before serving.
Reheating: Cheesecake is best enjoyed cold. If you prefer it slightly warm, allow a slice to sit at room temperature for about 30 minutes before eating.

FAQs

What type of cream cheese is best for this recipe?

Full-fat cream cheese in block form is recommended for the creamiest texture. Avoid using spreadable cream cheese from tubs.

Can I use low-fat ingredients?

For optimal taste and texture, it’s best to use full-fat ingredients. Low-fat alternatives may result in a less creamy cheesecake.

How can I prevent my cheesecake from cracking?

Ensure all ingredients are at room temperature before mixing, avoid overmixing the batter, and allow the cheesecake to cool gradually in the oven before refrigerating.

Do I need to use a water bath?

While a water bath can help prevent cracks and ensure even baking, this recipe is designed to achieve excellent results without one.

How long should I chill the cheesecake before serving?

Refrigerate the cheesecake for at least 4 hours, but overnight chilling is ideal for the best texture and flavor.

Can I add flavors to the cheesecake batter?

Absolutely! You can mix in flavors like lemon zest, almond extract, or melted chocolate to customize your cheesecake.

What’s the best way to slice the cheesecake cleanly?

Use a sharp knife dipped in hot water, wiping it clean between each cut to achieve neat slices.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to two days in advance. Store it in the refrigerator until ready to serve.

Is it normal for the center to be slightly jiggly after baking?

Yes, the center should have a slight wobble when you remove it from the oven. It will set fully as it cools and chills.

Can I use a different pan if I don’t have a springform pan?

A springform pan is ideal for easy removal. If unavailable, use a deep cake pan lined with parchment paper, allowing overhang for lifting the cheesecake out.

Conclusion

This ultimate New York-style cheesecake combines simplicity with indulgence, offering a dessert that’s both easy to prepare and sure to impress. Whether enjoyed plain or with your favorite toppings, it’s a timeless treat that brings joy to any occasion. Happy

The Ultimate New York-Style Cheesecake Recipe

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This Key Lime Cheesecake from Carlsbad Cravings combines the bright, tangy flavor of key limes with a smooth, creamy cheesecake, all nestled on a buttery graham cracker crust and crowned with silky stabilized whipped cream. It’s an easy-to-make, make-ahead-friendly dessert that’s perfect for any spring or summer gathering.

Author: Emily
Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Total Time: 4 hours 50 minutes (including cooling and chilling time)
Yield: 12-14 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the graham crackers into fine crumbs.
- Mix the crumbs with melted butter and sugar until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool completely.
Prepare the cheesecake filling:
- Reduce the oven temperature to 325°F (163°C).
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and cornstarch, beating until well combined.
- Add eggs and egg yolk one at a time, beating after each addition.
- Mix in sour cream, key lime juice, lime zest, and vanilla extract until smooth.
- Pour the filling over the cooled crust.
Bake the cheesecake:
- Place the springform pan in a large roasting pan.
- Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
- Bake for 75-90 minutes, or until the center is set and the top is slightly golden.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven, run a knife around the edge to loosen, and let it cool completely at room temperature.
- Cover and refrigerate for at least 8 hours or overnight.
Prepare the stabilized whipped cream:
- In a small bowl, combine unflavored gelatin and water; let it sit for a few minutes to bloom.
- Microwave the gelatin mixture for about 10 seconds until melted.
- In a chilled mixing bowl, beat cold heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- With the mixer running, slowly pour in the melted gelatin mixture and continue beating until stiff peaks form.
Assemble the cheesecake:
- Remove the cheesecake from the springform pan and place it on a serving platter.
- Pipe or spread the stabilized whipped cream on top.
- Garnish with additional lime zest or slices if desired.
- Slice and serve.

Notes

If key limes are unavailable, you can substitute with 6 tablespoons of regular lime juice and 2 tablespoons of lemon juice.
The stabilized whipped cream allows you to prepare the cheesecake entirely in advance without worrying about the whipped cream deflating.
For a gluten-free crust, substitute with gluten-free graham crackers.