New York Cheesecake

Here’s a classic New York Cheesecake recipe — dense, creamy, and rich, just like the kind from a New York deli or bakery. 🍰

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🗽 Classic New York Cheesecake

Ingredients

For the crust:

• 1 ½ cups (150 g) graham cracker crumbs

• ¼ cup (50 g) granulated sugar

• 6 tbsp (85 g) unsalted butter, melted

For the filling:

• 32 oz (900 g) cream cheese, softened (4 packages)

• 1 ¼ cups (250 g) granulated sugar

• 1 cup (240 g) sour cream

• 4 large eggs

• 2 tsp vanilla extract

• 2 tbsp all-purpose flour

• 2 tsp lemon juice (optional, adds a slight tang)

For the topping (optional):

• 1 cup (240 g) sour cream

• 2 tbsp sugar

• ½ tsp vanilla extract

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Instructions

1. Prepare the crust

1. Preheat oven to 325°F (160°C).

2. Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.

3. Press mixture firmly into the bottom (and slightly up the sides) of a 9-inch springform pan.

4. Bake for 10 minutes, then set aside to cool.

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2. Make the cheesecake filling

1. In a large bowl (or stand mixer), beat the cream cheese on medium speed until smooth and fluffy (about 2 minutes).

2. Add sugar and beat again until combined.

3. Mix in sour cream, vanilla, and lemon juice.

4. Add eggs one at a time, beating on low speed after each addition until just incorporated.
   Do not overmix — that introduces air and can cause cracking.

5. Add the flour and mix until smooth.

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3. Bake in a water bath (optional but best)

1. Wrap the outside of the springform pan in two layers of aluminum foil to prevent water from leaking in.

2. Place the pan in a large roasting pan, then pour in hot water until it reaches halfway up the sides.

3. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the center is just slightly jiggly but set.

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4. Cool gradually

1. Turn off the oven, crack the door slightly, and let the cheesecake sit inside for 1 hour to prevent cracking.

2. Remove from oven, run a knife around the edge, and let it cool completely at room temperature.

3. Chill in the refrigerator for at least 6 hours, preferably overnight.

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5. (Optional) Add sour cream topping

• Mix sour cream, sugar, and vanilla, spread over chilled cheesecake, and refrigerate for another hour.

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🍋 Tips for the Perfect New York Cheesecake

• Use room-temperature ingredients for the smoothest texture.

• Avoid overbeating the batter.

• If you skip the water bath, bake at 325°F and place a pan of hot water on the rack below the cheesecake for moisture.

• Slice with a warm, clean knife for perfect edges.

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Would you like me to include a strawberry topping or baked blueberry swirl version next?