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New York cheesecake is a beloved dessert that has won the hearts of many dessert enthusiasts around the world. Known for its rich and creamy texture, this classic dish is a delightful combination of flavors that creates a truly indulgent experience with every bite. With its buttery graham cracker crust providing the perfect base, the cheesecake filling is a luscious blend of creamy goodness that is both satisfying and decadent.

Rich & Creamy New York Cheesecake

Discover the ultimate indulgence with a classic New York cheesecake! This creamy dessert features a buttery graham cracker crust and a rich, velvety filling made from high-quality cream cheese and sour cream. Perfect for celebrations or a sweet treat after dinner, this cheesecake is sure to impress. Follow our recipe to create a homemade version that combines essential techniques with optional flavors for a unique twist. Enjoy a slice of this timeless favorite!
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Ingredients
  

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

1/4 teaspoon salt

4 (8 oz) packages of cream cheese, softened

1 1/4 cups granulated sugar

1 teaspoon vanilla extract

1/4 cup sour cream

4 large eggs

1 tablespoon all-purpose flour

1 tablespoon lemon juice (optional)

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, 1/4 cup sugar, and salt until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let it cool while preparing the filling.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the 1 1/4 cups sugar and continue to beat until well combined.

      Add flavors: Mix in the vanilla extract and sour cream, beating until smooth. Add eggs one at a time, beating just enough after each addition to incorporate them without overmixing. Finally, sprinkle in the flour and lemon juice, mixing until just smooth.

        Combine and bake: Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly.

          Cool down: Once baked, turn off the oven and crack open the oven door. Allow the cheesecake to cool in the oven for about 1 hour to prevent cracking. After that, remove it from the oven and let it cool at room temperature for another hour.

            Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.

              Serve: Before serving, you can add a fruit topping or a drizzle of chocolate sauce if desired. Remove the cheesecake from the springform pan, slice, and enjoy!

                Prep Time: 20 minutes | Total Time: 6 hours | Servings: 12 slices