New York Cheesecake

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1¼ cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 2/3 cup sour cream
• 2/3 cup heavy cream

Optional Toppings:

• Fresh berries
• Fruit compote
• Whipped cream

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (160°C).
   • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
   • Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 10 minutes, then let it cool.
2. Prepare the Filling:
   • In a large mixing bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
   • Add the vanilla extract and mix.
   • Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
   • Mix in the sour cream and heavy cream until fully incorporated.
3. Assemble the Cheesecake:
   • Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula.
4. Bake the Cheesecake:
   • Place the springform pan on a baking sheet to catch any leaks.
   • Bake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
5. Chill:
   • Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4-6 hours, preferably overnight, to fully set.
6. Serve:
   • Run a knife around the edge of the cheesecake before releasing the springform pan. Slice and serve plain or with your favorite toppings.

Tips:

• Wrap the bottom of the springform pan in foil to prevent leaks if baking in a water bath for an even creamier texture.
• Use room temperature ingredients for a smooth filling.