Classic New York Cheesecake

! Here’s a classic New York Cheesecake recipe that’s creamy, dense, and deliciously rich. This cheesecake is known for its smooth texture and slightly tangy flavor. It’s perfect for any occasion, from holidays to special celebrations.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 15-20 graham crackers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 4 (8 oz each) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 cup heavy cream

For the Topping (optional):

• 1 cup sour cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:
2. Preheat your oven to 325°F (163°C).
3. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
4. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to ensure it is packed evenly.
5. Bake the crust in the preheated oven for 10 minutes. Remove and let cool while you prepare the filling.
6. Prepare the Filling:
7. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
8. Gradually add the granulated sugar and continue to beat until well combined and smooth.
9. Add the vanilla extract and mix until incorporated.
10. Add the eggs one at a time, mixing on low speed after each addition. Make sure each egg is fully incorporated before adding the next.
11. Add the sour cream and heavy cream, and mix until smooth. Be careful not to overmix.
12. Bake the Cheesecake:
13. Pour the cream cheese filling over the cooled crust in the springform pan.
14. Smooth the top with a spatula.
15. Place the springform pan in a large roasting pan or baking dish. Add hot water to the roasting pan to create a water bath that goes halfway up the sides of the springform pan. This helps to ensure even baking and prevents cracks.
16. Bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly browned. The center should still have a slight jiggle when the pan is gently shaken.
17. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
18. Chill the Cheesecake:
19. Remove the cheesecake from the oven and the water bath. Run a knife around the edge of the cheesecake to loosen it from the pan.
20. Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
21. Prepare the Topping (Optional):
22. In a small bowl, combine the sour cream, powdered sugar, and vanilla extract. Mix until smooth.
23. Spread the sour cream mixture evenly over the top of the chilled cheesecake.
24. Serve:
25. Remove the cheesecake from the springform pan and transfer it to a serving plate.
26. Slice and serve chilled. You can garnish with fresh fruit, fruit compote, or chocolate ganache if desired.

Tips and Variations

• For a Smooth Texture: Make sure all your ingredients, especially the cream cheese, are at room temperature before mixing.
• Avoid Cracks: Do not overmix the filling, and use a water bath to help prevent cracking. Also, make sure the oven is not too hot.
• Flavor Variations: You can add lemon zest to the filling for a citrusy twist, or incorporate swirls of fruit puree or chocolate into the batter for added flavor.

Enjoy your homemade New York Cheesecake—a rich and creamy classic that’s sure to impress!