New York Cheesecake
Indulge in a classic New York Cheesecake that's rich, creamy, and perfectly delicious for any occasion.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
For the filling
- 32 oz cream cheese, softened
- 1 ¼ cups sugar remaining sugar for filling
- 4 large eggs
- 1 cup sour cream
- ⅓ cup heavy cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
- In a bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then remove and let it cool.
Filling
- In another bowl, beat the cream cheese and remaining sugar together until smooth and creamy, about 3 minutes.
- Add the eggs one at a time, beating on low speed after each addition.
- Mix in the sour cream, heavy cream, vanilla, and flour until just combined.
Baking
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Add hot water to the roasting pan until it comes halfway up the sides of the springform pan.
- Bake for 1 hour and 15 minutes. The center should still jiggle slightly.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
- Remove from the oven and the water bath. Cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
Serve plain or topped with fresh berries, fruit compote, or chocolate sauce. Make sure the cream cheese is softened to achieve a smooth batter. Chill the cheesecake overnight for the best flavor and texture.
