NEW YORK STYLE CHEESECAKE NO CRUST RECIPES

Steps:

• In a mixing bowl,  mix together graham cracker crumbs, sugar, butter until you have a crumbly mixture.
• Spread this mixture in A 9 inch springform pan/ cheesecake pan and pack it down Keep aside.
• In another mixing bowl, add cream cheese and whip until smooth.
• Add eggs, egg yolks, vanilla extract and mix until combined. 
• Add sugar, flour and mix until well-blended. 
• Add heavy cream and mix until mixture is smooth and creamy.  
• Pour mixture in the prepared springform pan. 
• Place the pan in a NON-HEATED oven and then, turn it on and set to 200 degrees F. 
• Bake the cheesecake for 3 hours. 
• At the 3 hour mark, turn off the oven but DO NOT remove the cheesecake from the oven and DO NOT open the oven door for at least 1 hour.  
• At the 1 hour mark, remove cheesecake from oven. Cover and chill in fridge overnight or at least 6 hours.
• While the cheesecake is chilling, prepare the sour cream frosting by mixing together butter, sour cream and vanilla extract until smooth. Gradually, add powdered sugar and mix until creamy and fluffy. 
• Prior to serving the cheesecake, decorate it with swirls of sour cream frosting. Enjoy!

Steps:

• 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
• 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
• 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
• 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
• 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.