Classic New York Cheesecake: A Creamy and Decadent Delight

New York Cheesecake is a rich and luscious dessert that embodies the essence of classic American baking. Known for its creamy texture and dense structure, this cheesecake is a staple in many bakeries and restaurants. The secret to its iconic taste lies in the use of cream cheese, sour cream, and a simple but delightful graham cracker crust. Follow this recipe to bring the timeless flavors of a New York Cheesecake into your home.

Ingredients:

For the Crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– Pinch of salt

For the Filling:
– 4 packages (8 ounces each) cream cheese, softened
– 1 1/4 cups granulated sugar
– 1 teaspoon vanilla extract
– 4 large eggs
– 1 cup sour cream
– 1/4 cup all-purpose flour
– 2 teaspoons lemon zest (optional)

For the Sour Cream Topping (optional):
– 1 cup sour cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:
Preheat your oven to 325°F (163°C).

2. Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure the crust is evenly packed. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.

3. Make the Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Add the vanilla extract and mix again.

4. Incorporate the Eggs:
Add the eggs one at a time, beating on low speed after each addition just until blended. Avoid overmixing. Add the sour cream, flour, and lemon zest (if using) and gently fold into the mixture until smooth.

5. Pour and Bake:
Pour the filling over the cooled crust and spread it evenly with a spatula. Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 55-70 minutes, or until the center is just set and slightly jiggly. The edges may appear slightly puffed and lightly browned.

6. Cool the Cheesecake:
Turn off the oven and crack the oven door slightly, allowing the cheesecake to cool slowly for 1 hour. This helps prevent cracking. Afterward, transfer the cheesecake to a wire rack to cool completely.

7. Optional Sour Cream Topping:
While the cheesecake cools, prepare the sour cream topping by combining the sour cream, powdered sugar, and vanilla extract in a bowl. Once the cheesecake has cooled, spread the topping evenly over the surface. Return the cheesecake to the oven and bake for an additional 10 minutes at 325°F (163°C).

8. Chill:
Once the cheesecake has cooled to room temperature, cover it loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set fully.

9. Serve:
Before serving, run a knife around the edges of the springform pan to loosen the cheesecake. Carefully remove the sides of the pan and transfer the cheesecake to a serving platter. Slice and serve with your favorite toppings, such as fresh berries, whipped cream, or a drizzle of caramel sauce.

Enjoy your homemade Classic New York Cheesecake—a creamy and decadent delight that’s sure to impress!