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The Best Easy No-Crack Cheesecake Recipe (No Water Bath Required)

A thick, creamy slice of perfect cheesecake with a graham cracker crust, showcasing the texture of the cheesecake recipe.
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Make a rich, creamy, and velvety classic cheesecake without the stress of cracks or needing a water bath. This straightforward recipe delivers restaurant-quality results for beginners.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage, even though you will not use a water bath.
  2. Prepare the crust: Mix graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and mix until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  4. Gradually beat in 1 1/2 cups sugar until just combined. Do not overmix.
  5. Beat in the vanilla extract and sour cream until smooth.
  6. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Stop mixing as soon as the last egg is incorporated. Overmixing adds air, which causes cracks.
  7. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles.
  8. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  9. Turn off the oven, prop the door open slightly (about 2 inches), and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  11. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the smoothest texture, ensure your cream cheese is truly at room temperature before starting.
  • To prevent cracks, mix the batter on low speed and stop mixing immediately after the last egg is incorporated.
  • If you want a New York Style Cheesecake, consider adding 1 tablespoon of fresh lemon juice to the filling mixture.

Nutrition

Find it online: https://dishicious.com/easy-cheesecake-recipe-no-crack/