Classic New York Cheesecake

Cheesecake is one of the most beloved desserts in American cuisine, enchanting dessert lovers with its luscious texture and rich flavor. The creamy, velvety filling on a crispy crust has a way of making every occasion feel special. Among the many variations of this classic dessert, the New York Dream Cheesecake stands out for its unparalleled richness and smoothness. This iconic cheesecake is characterized by its dense yet creamy texture, a result of blending high-quality ingredients and a perfect baking technique.

Indulge in the rich flavors of New York Dream Cheesecake, a classic dessert that takes homemade treats to the next level. This recipe guides you through making a creamy filling with premium ingredients and a perfectly baked graham cracker crust. Explore essential tips for flawless baking and cooling to avoid cracks. Enhance your cheesecake with delightful toppings like fresh berries or chocolate ganache and impress your guests. Enjoy the sweet satisfaction of creating this iconic dessert in your own kitchen!

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Cheesecake Filling:

4 (8 oz) packages of cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 cup sour cream

2 tablespoons all-purpose flour

For Topping (optional):

Fresh berries or fruit compote

Whipped cream

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lightly greasing it.

Make the Crust:

- In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until well blended.

- Press the mixture firmly into the bottom of the prepared springform pan. Use the back of a measuring cup to ensure an even layer. Bake for 10 minutes, then remove from the oven and allow to cool.

Prepare the Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).

- Gradually add the sugar and continue to beat until well combined. Mix in the vanilla extract.

- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Be careful not to overbeat, as this can incorporate too much air.

- Gently mix in the sour cream and flour until just combined.

Bake the Cheesecake:

- Pour the cheesecake filling over the cooled crust, spreading it evenly.

- Place the springform pan inside a roasting pan filled with hot water (this is a water bath that helps prevent cracks). Bake in the preheated oven for 55-70 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).

Cool and Chill:

- Once baked, turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about an hour. This gradual cooling helps minimize cracks.

- Remove the cheesecake from the oven and the water bath, cover, and refrigerate for at least 4 hours (preferably overnight) to fully set.

Serve:

- Once chilled, carefully remove the sides of the springform pan. Top with fresh berries or a fruit compote if desired, and serve with whipped cream.

Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | 12 servings