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There’s nothing quite like the dense, creamy goodness of a New York cheesecake. It’s a classic dessert that never fails to impress, but the traditional method can be a bit intimidating. Most recipes call for a water bath, a technique used to ensure an even bake and to prevent cracks. But what if you could achieve the same luscious results without the hassle? Good news: you can! Let’s dive into how to make a mouth-watering New York cheesecake without a waterbath, and I’ll share some handy tips at the end.

The Allure of New York Cheesecake

New York cheesecake stands out for its rich texture and unmistakable flavor. This cheesecake is known for its dense and creamy consistency, a result of using full-fat cream cheese and a generous amount of eggs. Unlike other variations, New York cheesecake often foregoes toppings to let the pure, velvety cake shine on its own. It’s the epitome of indulgence.

Why Skip the Waterbath?

While a water bath can help with even baking and preventing cracks, it can also be a bit of a hassle. Leaks are common, and if your cheesecake pan isn’t sealed properly, you could end up with a soggy crust. Plus, who wants to mess with boiling water and tricky maneuvering? The good news is that with the right techniques, you can achieve a perfect New York cheesecake without a waterbath.

The Secret to Success

1. Start with Quality Ingredients: The key to any great cheesecake is using high-quality, full-fat cream cheese. Don’t skimp on this ingredient—it’s where the richness comes from. Also, make sure your eggs and other dairy ingredients are at room temperature before mixing.
2. Mixing Matters: Beating your ingredients just right is crucial. Overmixing can incorporate too much air, leading to cracks. Mix on low speed and just until the ingredients are combined. A smooth batter is your goal.
3. Baking at the Right Temperature: New York cheesecake needs a slow and steady bake. Preheat your oven properly, and consider starting at a high temperature for the first few minutes before lowering it to finish baking. This method can help set the crust and give your cheesecake a beautiful, even finish.
4. Mind the Crust: A sturdy crust helps prevent leaks and provides a satisfying crunch. Use a good quality graham cracker or digestive biscuit for the base, and mix with melted butter until it holds together well. Press it firmly into the bottom and slightly up the sides of your springform pan.
5. Cool Gradually: Sudden temperature changes can cause your cheesecake to crack. Once your cake is done baking, turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for about an hour before transferring it to a wire rack to cool completely. Finally, refrigerate it for several hours, or preferably overnight, to set.

Avoiding Common Pitfalls

Cracking: The bane of any cheesecake baker’s existence is cracking. To avoid this, ensure your ingredients are at room temperature, don’t overmix, and cool the cake gradually. If a crack does form, don’t fret—it’s purely cosmetic and doesn’t affect the taste.

Overbaking: A cheesecake is done when the edges are set but the center is still slightly jiggly. It will continue to set as it cools. Overbaking can result in a dry, crumbly texture instead of the smooth, creamy consistency you’re aiming for.

Undermixing: On the flip side, make sure all your ingredients are fully incorporated. Scrape down the sides of your mixing bowl regularly to ensure there are no lumps of unblended cream cheese.

Tips for a Perfect New York Cheesecake Without a Waterbath

1. Pan Prep: Line the bottom of your springform pan with parchment paper for easy removal. Wrapping the outside of the pan with foil can also help prevent any butter leakage from the crust.
2. Gentle Mixing: Use a paddle attachment if you have a stand mixer. This helps keep the mixture smooth without adding too much air.
3. Check for Doneness: The cheesecake is ready when the edges are set, and the center still has a slight wobble. Remember, it will continue to set as it cools.
4. Cooling: Allow the cheesecake to cool in the oven with the door cracked open to prevent rapid temperature changes that can cause cracks. Once it reaches room temperature, refrigerate it for at least 4 hours, but overnight is best for optimal texture and flavor.
5. Slice and Serve: Use a hot, dry knife to slice your cheesecake for clean cuts. Wipe the knife with a hot, damp cloth between slices.

Final Thoughts

Creating a New York cheesecake without a waterbath might seem daunting at first, but with the right techniques and a bit of patience, you can achieve spectacular results. The key is to take your time and pay attention to the details. From mixing your batter just right to allowing for gradual cooling, every step is crucial in ensuring a smooth, creamy, and crack-free cheesecake.

Now, armed with these tips and a bit of confidence, you’re ready to conquer the world of New York cheesecake. Remember, the best part of baking is the enjoyment and satisfaction that comes from creating something delicious. So don’t stress too much about perfection—just have fun and enjoy the process. Happy baking!

By following these tips and tricks, you can make a stunning New York cheesecake without a waterbath that’s sure to impress. With each bite, you’ll experience the creamy, rich flavor that makes this dessert a classic favorite. And the best part? No messy waterbath to worry about. Enjoy your baking adventure!

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New York Cheesecake

Yield: 1 cheesecake

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Ingredients

• Crust:
• 8 whole graham crackers
• 6 tablespoons unsalted butter (melted)
• 4 tbsp sugar or honey granules
• Filling:
• 5 eight ounce packages of cream cheese
• 1 1/2 cups of sugar or honey granules
• 6 eggs
• 2 egg yolks
• 2 tsp vanilla
• 1 lemon, zested
• 1 orange, zested

Instructions

Crust:

1. Preheat oven to 500 degrees (yes that says 500!)
2. Put graham crackers in a ziploc bag and pound into fine crumbs (this is a fun way the kids can help, my kids love when we make graham cracker crumbs)
3. Mix graham cracker crumbs with melted butter and sugar
4. Press into the bottom of a 9 inch spring form pan
5. Coat the inside of the pan with butter

Filling:

6. Beat the cream cheese and sugar until creamy
7. Slowly add eggs one at a time, scraping down the bowl with each addition
8. Add sugar, lemon zest, orange zest and vanilla and beat for an additional 2 minutes on high.
9. Put the spring form pan on a cookie sheet and pour the filling on top of the crust.
10. Cover with aluminum foil and bake at 500 degrees for 10 minutes.
11. After 10 minutes reduce the oven temperature to 200 degrees, remove the aluminum foil and continue baking for 1 hour and 45 minutes.
12. Remove from oven and let cool 2-3 hours.
13. Place in refrigerator for at least 6 hours before serving.
14. You can serve plain or with topping of your choice

Nutrition Information:

Yield: 12 Serving Size: 1/12 of cheesecake
Amount Per Serving: Calories: 595Total Fat: 43gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 234mgSodium: 381mgCarbohydrates: 45gFiber: 0gSugar: 38gProtein: 10g