The Creamiest New York-Style Cheesecake (No Water Bath)
#cheesecake#creamy#recipe#baking#dessert
This rich and creamy New York-style cheesecake is easy to make without a water bath. A buttery, sweet biscuit crust supports a smooth, tangy filling with a hint of lemon, perfect for any dessert lover.
Ingredients extracted via AI
360 g sweet biscuits170 g unsalted butter35 g granulated sugar905 g cream cheese15 g all-purpose flour250 g granulated sugar180 g sour cream2 ČL vanilla extract1.5 ČL fresh lemon juice0.125 ČL salt4 egg
Procedure generated via AI
Preheat the oven to 160 °C (320 °F) with the convection setting (fan on).
Lightly grease a 23 cm (9-inch) springform pan with butter, oil, or a non-stick spray.
Make the crust: Place 360 g (3 cups) of sweet plain biscuits into a food processor and pulse until finely chopped but not powdery.
Transfer the crushed biscuits to a bowl. Add 170 g (3/4 cup) melted unsalted butter and 35 g (3 tablespoons) granulated sugar, mixing thoroughly—preferably by hand.
Press about two-thirds of the biscuit mixture evenly onto the bottom and up the sides of the pan, creating a roughly 1 cm high rim with a slight gap at the top, using a glass or cup to firmly press it down.
Add the remaining biscuit mixture to the center of the pan, spread evenly, and press down with the bottom of a glass.
Bake the crust in the preheated oven for 8 minutes to prevent it from becoming soggy once the filling is added.
Let the crust cool completely.
Reduce the oven temperature to 140 °C (285 °F) with the convection setting.
In a large bowl, beat 905 g (4 cups) room temperature cream cheese on low to medium speed until smooth. Avoid overmixing to prevent incorporating air.