New York Cheesecake

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

⅓ cup melted butter

For the Filling:

4 (8 oz) packages cream cheese, softened

1 ¼ cups granulated sugar

½ cup sour cream

2 teaspoons vanilla extract

5 large eggs

Directions:

Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan.

Bake the crust for 10 minutes, then remove and let cool slightly.

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2–3 minutes.

Add granulated sugar and beat until well combined. Mix in sour cream and vanilla extract.

Add the eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing.

Pour the batter over the cooled crust and smooth the top with a spatula.

Place the springform pan into a larger baking dish and fill the outer dish with hot water, creating a water bath.

Bake for 1 hour and 10 minutes, or until the center is just set and slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour with the door cracked.

Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, release the cheesecake from the springform pan. Slice and enjoy plain or topped with fruit, caramel, or whipped cream.

Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes + cooling | Total Time: 6 hours (including chill time)
Kcal: Approx. 510 kcal per slice | Servings: 12 slices