New York Cheesecake

• Prep Time: 30 minutes

• Cook Time: 1 hour 30 minutes

• Cooling Time: 2 hours

• Chill Time: Minimum 4 hours (overnight preferred)

• Total Time: ~8 hours (mostly inactive)

• Yield: One 9-inch cheesecake (10–12 servings)

• Skill Level: Moderate

• Cuisine: American

• Dish Type: Dessert / Baked Cheesecake

 Ingredients

 For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (about 10 full crackers)

• 2 tbsp granulated sugar

• ½ tsp ground cinnamon (optional)

• 6 tbsp unsalted butter, melted

 For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese (32 oz total), at room temperature

• 1 ¼ cups granulated sugar

• 1 tbsp all-purpose flour (helps with structure)

• 1 cup sour cream (room temperature)

• ½ cup heavy cream

• 1 tbsp pure vanilla extract

• 4 large eggs (room temperature)

 Equipment Needed

• 9-inch springform pan

• Large roasting pan (for water bath)

• Stand mixer or hand mixer

• Mixing bowls

• Aluminum foil

• Rubber spatula

• Cooling rack

 Time Breakdown

 Step-by-Step Instructions

 Step 1: Make the Crust

1. Preheat oven to 350°F (175°C).

2. In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon.

3. Pour in melted butter and stir until the mixture resembles wet sand.

4. Press evenly into the bottom of a 9-inch springform pan.

5. Bake for 10 minutes, then remove and allow to cool. Lower oven to 325°F (160°C).

 Step 2: Prepare the Cheesecake Filling

1. In a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until very smooth (2–3 minutes).

2. Add sugar and flour, beat until fully combined. Scrape down the bowl.

3. Mix in sour cream, heavy cream, and vanilla until smooth.

4. Add eggs, one at a time, mixing just until incorporated. Do not overbeat after adding eggs — this can cause cracks.

 Step 3: Prepare for the Water Bath

1. Wrap the bottom and sides of the springform pan with 2–3 layers of heavy-duty foil to prevent leaks.

2. Pour cheesecake filling into the cooled crust.

3. Place pan in a large roasting pan.

4. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

 Step 4: Bake the Cheesecake

1. Bake at 325°F (160°C) for 1 hour 30 minutes.

2. The center should still jiggle slightly when tapped, but the edges should be set.

3. Turn off oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.

 Step 5: Chill & Set

1. Remove cheesecake from water bath and foil wrap.

2. Let cool to room temperature on a wire rack (about 1 hour).

3. Refrigerate for at least 4 hours, preferably overnight.

 Step 6: Serve

1. Run a knife around the edge of the cheesecake to loosen from the pan.

2. Release and remove springform sides.

3. Slice with a hot, clean knife for perfect edges.

4. Serve plain or with toppings (see below).

 Topping Ideas

• Fresh berries (strawberries, raspberries, blueberries)

• Cherry compote or fruit preserves

• Whipped cream

• Chocolate ganache

• Caramel sauce

• Crushed graham cracker sprinkle

 Expert Tips for Success

• Room temperature ingredients prevent lumps and promote a smooth batter.

• Don’t overmix after adding eggs — this adds air and causes cracks.

• Water bath = even baking and a silky texture.

• Cool gradually to prevent the top from sinking or cracking.

• Use a sharp knife dipped in hot water for clean slices.

 Storage & Make-Ahead

• Fridge: Keeps well covered for up to 5 days.

• Freezer: Wrap tightly and freeze whole or in slices for up to 2 months. Thaw in fridge overnight.

• Make ahead: Can be baked 1–2 days in advance before serving.

 Nutrition Information (Per Slice, Approximate – Based on 12 slices)

Nutrition values will vary slightly depending on cream cheese brand, crust thickness, and toppings.