Classic New York Cheesecake

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Introduction:
This Classic New York Cheesecake is a rich, creamy, and dense dessert with a buttery graham cracker crust and smooth, luxurious filling. Baked to perfection, this cheesecake has the signature tang from cream cheese and a hint of vanilla, making each slice heavenly. Ideal for any special occasion or simply to satisfy a cheesecake craving, this timeless recipe is sure to impress.

Ingredients

Crust:

  • Graham cracker crumbs: 1 ½ cups (150g)
  • Granulated sugar: ¼ cup (50g)
  • Unsalted butter, melted: 5 tablespoons

Filling:

  • Cream cheese, softened: 4 packages (32 oz total, 900g)
  • Granulated sugar: 1 ¼ cups (250g)
  • Sour cream: 1 cup (240g)
  • Vanilla extract: 1 tablespoon
  • Lemon zest (optional, for a hint of brightness): 1 teaspoon
  • Eggs: 4 large

Optional Toppings:

  • Fresh berries or berry sauce
  • Whipped cream
  • Caramel or chocolate drizzle

Instructions

  1. Prepare the Crust:
  • Preheat oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan.
  • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the crumbs are well-coated.
  • Press the mixture firmly into the bottom of the springform pan, creating an even layer. Bake for 10 minutes, then set aside to cool while you prepare the filling.
  1. Make the Filling:
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Add the sugar and mix until well combined. Blend in the sour cream, vanilla extract, and optional lemon zest until smooth.
  • Add the eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing to keep the cheesecake from cracking.
  1. Bake the Cheesecake:
  • Pour the filling over the cooled crust, smoothing the top with a spatula.
  • Bake in the preheated oven for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool gradually in the oven for 1 hour to prevent cracks.
  1. Chill and Serve:
  • Remove the cheesecake from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best results.
  • To serve, carefully remove the sides of the springform pan. Slice and serve with optional toppings.

Tips for Success

  • Use room-temperature ingredients for a smooth, lump-free filling.
  • Avoid overmixing the batter to prevent air bubbles that can lead to cracks.
  • Bake in a water bath if desired for a more even, crack-free top.

Recommendations

  • Serve slices with a side of berry compote or whipped cream for an elegant presentation.
  • For a twist, add a chocolate or caramel layer on top of the cooled cheesecake before chilling.

Nutrition (per slice, based on 12 servings)

  • Calories: 450 kcal
  • Protein: 7g
  • Carbohydrates: 32g
  • Fat: 34g
  • Fiber: 0g
  • Sodium: 300mg

(Nutrition values are approximate and may vary based on specific ingredients used.)

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