New York Cheesecake recipe

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• 2 tbsp sugar
• ½ cup (1 stick) unsalted butter, melted

For the 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

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks (especially for water bath baking).
2. Make the crust:
   In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the springform pan to form an even layer. Bake for 10 minutes. Let cool.
3. Make the filling:
   In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla and mix until combined. Beat in the eggs, one at a time. Then add sour cream and heavy cream and mix until the batter is smooth and creamy.
4. Bake the cheesecake:
   Pour the filling over the crust. Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides (water bath). Bake for 1 hour and 15 minutes, or until the center is just slightly jiggly.
5. Cool the cheesecake:
   Turn off the oven and crack the oven door open. Let the cheesecake sit for 1 hour in the oven. Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Serve:
   Carefully remove the cheesecake from the springform pan. Slice and serve as is, or with toppings like fresh berries, fruit sauce, or whipped cream.

Let me know if you’d like to add a topping recipe or switch it up with chocolate or fruit swirls!