New York Style Cheesecake
A rich and creamy cheesecake with a buttery graham cracker crust and a smooth, velvety filling. This classic dessert is balanced by a hint of tanginess and a lush sweetness.
Ingredients
- 1 cup graham cracker crumbs, for the crust
- 0.25 cup granulated sugar, for the crust
- 0.5 cup unsalted butter, melted
- 4 package cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar, for the filling
- 1 tsp vanilla extract
- 3 whole eggs, room temperature
- zest of 1 lemon, optional for flavor
- 0.25 cup all-purpose flour, for texture
- 0.25 tsp salt
Directions
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes until lightly golden. Allow it to cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, then mix in the sour cream and vanilla extract until combined.
Add each egg one at a time, mixing until just combined after each addition. Fold in lemon zest, flour, and salt until smooth.
Carefully pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
Place the springform pan in a larger pan filled with hot water (water bath). Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Remove the cheesecake from the springform pan before slicing. Serve plain, or with fruit toppings or chocolate sauce if desired.