A Classic New York Style Cheesecake (With NO Water Bath!)

By Sugar Spun Run · 300 min

Ingredients

Instructions

1. Preheat the oven to 300°F (150°C).
2. Mix the graham cracker crumbs with the 1 tablespoon sugar in a bowl. Add the melted butter and stir with a fork until the crumbs are moistened.
3. Press the crumbs firmly into the bottom and up the sides of a 9-inch springform pan. Set aside.
4. Beat the cream cheese and 1 cup sugar until smooth and creamy, without over-beating. Scrape the bowl so there are no lumps.
5. Add the vanilla and salt and stir until combined, scraping the bowl well.
6. On low speed, add the lightly beaten eggs one at a time, mixing just until each is incorporated. Scrape the bowl again.
7. Pour the batter into the prepared pan, place it on a parchment- or foil-lined baking sheet, and bake on the centre rack at 300°F (150°C) for 60 to 70 minutes. It is done when the edges are set and the centre still jiggles like jello. If unsure, the centre should reach at least 165°F (74°C) on an instant-read thermometer.
8. Remove from the oven and let cool at room temperature for 5 minutes. Leave the oven on.
9. Beat the sour cream, 1 cup sugar and vanilla together until thoroughly combined.
10. Pour the topping evenly over the cheesecake and return it to the 300°F (150°C) oven for 5 minutes.
11. Let cool at room temperature for at least 1 hour, then refrigerate overnight or for at least 6 hours before serving.

Summarized from Sugar Spun Run's video. Watch it for the details.

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