𝑪𝒍𝒂𝒔𝒔𝒊𝒄 𝑵𝒆𝒘 𝒀𝒐𝒓𝒌 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆

The magic of a Classic New York Cheesecake lies in its rich, creamy texture paired with a buttery graham cracker crust. Baked to perfection with a velvety filling made from cream cheese, sour cream, and just a hint of vanilla, it boasts a dense yet smooth consistency that melts in your mouth. The slight tang from the sour cream balances out the sweetness, making each bite indulgent but not overwhelming. Finished with a slow cool-down in the oven, this cheesecake achieves the ideal texture—without cracks—every time. Whether served plain or with a medley of fresh berries on top, this cheesecake is a showstopper for any dessert table.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
• 2 tbsp sugar
• 7 tbsp unsalted butter, melted

Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 ¼ cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• ⅔ cup sour cream
• ⅔ cup heavy cream
• 2 tbsp all-purpose flour
• 1 tsp lemon zest (optional)

Topping (optional):

• Fresh berries
• Whipped cream
• Caramel or chocolate sauce

Instructions:

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until evenly combined.
3. Press the mixture into the bottom of the springform pan, ensuring an even layer. Use the back of a spoon to press it firmly down.
4. Bake the crust for 10 minutes. Remove and let it cool while you prepare the cheesecake filling.

Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese using an electric mixer at medium speed until smooth and creamy, about 3 minutes.
2. Gradually add in the sugar and continue beating until fully combined and smooth, scraping down the sides of the bowl as needed.
3. Add the vanilla extract and lemon zest (if using), and mix briefly to combine.
4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Avoid overmixing at this stage.
5. Add the sour cream and heavy cream, and mix until smooth.
6. Sprinkle in the flour and fold it gently into the mixture until just combined.

Step 3: Bake the Cheesecake

1. Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
2. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
3. Bake the cheesecake in the preheated oven for 1 hour and 30 minutes, or until the edges are set but the center is slightly jiggly.
4. Turn off the oven and leave the cheesecake inside for another hour, allowing it to cool gradually without cracking.

Step 4: Chill and Serve

1. After cooling in the oven, remove the cheesecake from the water bath and place it on a cooling rack. Let it cool to room temperature before transferring it to the refrigerator.
2. Chill the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set.
3. Before serving, run a knife around the edges of the cheesecake to release it from the sides of the pan, then carefully remove the springform ring.
4. Slice and serve with optional toppings like fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce.