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New York cheesecake is more than just a dessert; it is a beloved symbol of American culinary tradition. Known for its rich, creamy texture and velvety flavor, this cheesecake has a unique ability to captivate the taste buds with its balance of sweetness and slight tang. The allure of New York cheesecake lies in its indulgent nature—each slice offers a luscious experience that is both comforting and sophisticated. As you take a bite, the creamy filling melts in your mouth, leaving behind a delightful hint of vanilla and lemon that lingers on the palate.

Classic New York Cheesecake

Indulge in the rich flavors of a Classic New York Cheesecake with this easy-to-follow recipe. Discover the perfect blend of cream cheese, tangy lemon, and buttery graham cracker crust that makes this dessert a timeless favorite. Ideal for celebrations or a sweet treat at home, each slice promises a creamy and velvety experience. Don't miss out on creating this iconic dessert that brings loved ones together! #NewYorkCheesecake #DessertRecipe #Baking #HomemadeDesserts #CheesecakeLovers #SweetTooth #ClassicCheesecake
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Ingredients
  

1 ¾ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

4 (8 oz) packages cream cheese, softened

1 ¼ cups granulated sugar

1 tablespoon vanilla extract

4 large eggs

1 cup sour cream

2 teaspoons lemon zest

1 teaspoon lemon juice

Instructions
 

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar. Mix until the crumbs are well-coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until golden. Remove from the oven and allow to cool slightly.

    Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 ¼ cups sugar, beating until well combined. Add the vanilla extract, mixing until smooth.

      Incorporate the eggs: Add the eggs one at a time, mixing on low speed after each addition. Make sure to scrape down the sides of the bowl to ensure everything is incorporated.

        Add sour cream and zest: Gently fold in the sour cream, lemon zest, and lemon juice, mixing just until smooth. Be careful not to overmix.

          Bake the cheesecake: Pour the filling into the cooled graham cracker crust and spread it evenly. Bake in the oven at 325°F (163°C) for 55-60 minutes or until the edges are set but the center still jiggles slightly.

            Cool and chill: Turn off the oven and crack the oven door slightly, allowing the cheesecake to cool in the oven for about 1 hour. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.

              Serve: Before serving, remove the cheesecake from the springform pan. You can top it with fresh fruit, fruit compote, or whipped cream if desired. Slice and enjoy!

                Prep Time: 25 minutes | Total Time: 6 hours (including chilling) | Servings: 12