So glad you are! Post a finish product pic to our Facebook and we’ll share it 🙂

Here’s the recipe without the pictures! And I let it cool for about 2-5 minutes, not long and put it directly into the freezer.
1. Preheat your oven to 325°F and grease your circular pan.
2. For the crust, pulverize your graham crackers, making them crumbs.
3. In a large bowl mix together the graham cracker crumbs, sugar, salt, and butter. Press the mixture into the bottom of the pan, making an even layer for the crust. Set aside.
4. For the filling, beat your cream cheese and sour cream using a hand mixer or a stand mixer. You want to make sure your cream cheese and sour cream have been given enough time to soften and become room temperature, which allows for a smooth filling.
5. Once the cream cheese and sour cream are completely blended, add the rest of your ingredients to the bowl: the sugar, flour vanilla, eggs, lemon juice, grated lemon and heavy cream. Scrape the sides of the bowl periodically to ensure everything is completely blended. The key to the best New York cheesecake is making sure the filling is completely smooth and blended, which allows for an even cook and a delectable bite.
6. Spread the filling on to the crust. Bake in the oven for about 1 to 1 1/2 hours. The center should be able to jiggle.
7. Once cooked, put the pan into the freezer for 2-4 hours. Cut to serve and store in the refrigerator.

Nope! I wanted to try doing it without the water bath to make the recipe easier for the viewer. Typically I would, but this was my little experiment to try it without that step and it’s full-proof!

Dying to try this but how do I print the recipe without all the photos?

Thanks for sharing!!