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🍰 Introduction & Description

Few desserts can rival the rich, dense, and ultra-creamy texture of a Classic New York Cheesecake. Known for its smooth and velvety filling atop a buttery graham cracker crust, this cheesecake is a staple for holidays, special occasions, or whenever you crave indulgence.

Unlike lighter cheesecakes, New York style uses heavy cream or sour cream and a higher proportion of cream cheese, giving it that unmistakably dense and luxurious mouthfeel. With a hint of vanilla and a perfectly baked crust, it’s simple yet decadent.

Whether you serve it plain or with fresh berries and a drizzle of fruit sauce, this cheesecake always impresses.

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📝 Ingredients (U.S. Standard Measurements)

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the filling:

• 4 (8 oz) packages cream cheese, softened
• 1 ¼ cups granulated sugar
• ½ cup sour cream
• ½ cup heavy cream
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons all-purpose flour

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👩‍🍳 Instructions

Step 1: Prepare the crust

Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool slightly.

Step 2: Make the filling

In a large bowl, beat cream cheese until smooth and creamy (about 3–4 minutes). Gradually add sugar and beat until combined. Add sour cream, heavy cream, and vanilla, mixing until smooth. Beat in eggs one at a time, mixing just until incorporated. Stir in flour until just combined.

Step 3: Bake

Pour filling over crust. Place springform pan on a baking sheet and bake for 55–70 minutes, or until the edges are set and the center is slightly jiggly. To prevent cracking, consider baking in a water bath by wrapping the pan in foil and placing it in a larger pan filled with hot water halfway up the sides.

Step 4: Cool and chill

Turn off the oven, leave the door slightly open, and let cheesecake cool inside for 1 hour. Then transfer to the fridge and chill at least 4 hours or overnight.

Step 5: Serve

Run a knife around the edges before releasing the springform. Serve plain or with fresh berries, fruit compote, or whipped cream.

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🥄 Nutrition Facts (Per Slice – Approx. based on 12 slices)

• Calories: 490
• Fat: 38g
• Saturated Fat: 23g
• Carbohydrates: 28g
• Sugar: 23g
• Protein: 8g
• Sodium: 320mg

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🔥 Tips & Tricks

• Use room temperature cream cheese for a smooth, lump-free batter.
• Don’t overmix after adding eggs to avoid air bubbles and cracking.
• Baking in a water bath (bain-marie) keeps the temperature gentle and prevents cracks.
• Let the cheesecake cool slowly in the oven for the best texture and fewer cracks.
• A quick hot towel wrap around the springform pan before baking can help prevent cracks by even heat distribution.

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💡 My Special Touch

For a slight tang and extra creaminess, I swap half the sour cream for Greek yogurt. It adds a subtle depth of flavor without affecting texture. Also, topping the cheesecake with a mixed berry compote made by simmering fresh berries, sugar, and a splash of lemon juice enhances the rich cheesecake perfectly.