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Classic New York Cheesecake: The Ultimate Creamy Delight

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Classic New York Cheesecake is a rich and creamy dessert with a buttery graham cracker crust and a smooth cream cheese filling. It’s perfectly balanced with a tangy and sweet flavor, making it the ultimate indulgence for any occasion.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Filling:

4 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup sour cream

1/4 cup heavy cream

4 large eggs

1/4 cup all-purpose flour

Instructions

  1. Preheat the Oven: Set the oven to 325°F (163°C).
  2. Prepare the Crust: Grease the bottom and sides of a 9-inch springform pan with butter. In a medium-sized bowl, combine graham cracker crumbs and granulated sugar. Add the melted butter and stir until fully combined. Press the mixture into the bottom of the prepared pan to form a uniform crust. Bake the crust in the oven for 10 minutes, then remove it and let it cool while you prepare the filling.
  3. Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue beating until fully incorporated. Add the vanilla extract and mix until combined. Then, add the sour cream and heavy cream and beat until the mixture is smooth.
  4. Add the Eggs: Crack the eggs into a separate bowl. Add them one at a time to the cream cheese mixture, beating well after each addition.
  5. Add Flour: Add the all-purpose flour and mix until just combined, being careful not to overmix the batter.
  6. Assemble the Cheesecake: Pour the cream cheese batter over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula, and tap the pan gently on the countertop to release any air bubbles.
  7. Bake the Cheesecake: Place the springform pan in the oven and bake for 55 to 60 minutes, or until the edges are set, but the center of the cheesecake still slightly jiggles.
  8. Cool in the Oven: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
  9. Cool to Room Temperature: After an hour, remove the cheesecake from the oven and let it cool at room temperature for about 2 hours.
  10. Chill the Cheesecake: Once it has cooled, cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours or overnight to allow it to fully set.
  11. Serve: Before serving, carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice with a sharp knife and serve chilled.

Notes

For extra flavor, you can add lemon zest or a fruit topping like fresh berries or strawberry sauce.

If you prefer a chocolate crust, substitute graham cracker crumbs with chocolate cookie crumbs.

For a vegan version, use dairy-free cream cheese and coconut cream for the filling.

Nutrition

Find it online: https://chocolatecoveredamy.com/classic-new-york-cheesecake/