**New York Cheesecake Recipe**
🍰 **Ingredients:**
**For the crust:**
– 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
– ¼ cup (50g) granulated sugar
– ½ cup (115g) unsalted butter, melted
**For the filling:**
– 32 oz (900g) cream cheese, at room temperature
– 1 cup (200g) granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs, at room temperature
– 1 cup (240ml) sour cream, at room temperature
– ¼ cup (60ml) heavy cream
– 1 tablespoon cornstarch (optional, helps prevent cracks)
**For the topping (optional):**
– 1 cup (240ml) sour cream
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
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🍽 **Instructions:**
**Step 1: Prepare the crust**
1. Preheat the oven to **325°F (163°C)**. Grease a **9-inch (23 cm) springform pan** and line the bottom with parchment paper.
2. In a bowl, mix **graham cracker crumbs**, **sugar**, and **melted butter** until well combined.
3. Press the mixture evenly into the bottom of the springform pan. Use a spoon or the bottom of a glass to pack it down firmly.
4. Bake for **10 minutes**, then set aside to cool while preparing the filling.
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**Step 2: Make the cheesecake filling**
5. In a large bowl, beat the **cream cheese** with a hand mixer (or stand mixer) on medium speed until smooth and creamy (about 2 minutes).
6. Add the **sugar** and **vanilla extract**, and mix until combined.
7. Add the **eggs** one at a time, mixing at low speed just until incorporated. Avoid overmixing.
8. Stir in the **sour cream**, **heavy cream**, and **cornstarch** (if using) until smooth.
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**Step 3: Bake the cheesecake**
9. Pour the batter over the cooled crust and smooth the top with a spatula.
10. **Water bath method:** Wrap the outside of the springform pan with aluminum foil to prevent leaks, then place it in a large baking dish filled with hot water (about 1 inch deep). This prevents cracks in the cheesecake.
11. Bake at **325°F (163°C)** for **55–65 minutes**, until the edges are set but the center is still slightly jiggly.
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**Step 4: Cool and chill**
12. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for **1 hour**. This helps prevent cracks.
13. Remove from the oven and cool completely at room temperature.
14. Cover and refrigerate for at least **6 hours** (or overnight) for the best texture.
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**Step 5: Make the topping (optional)**
15. Mix **sour cream**, **sugar**, and **vanilla extract** in a bowl. Spread evenly over the chilled cheesecake before serving.
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🍽 **Serving & Storage:**
– Serve cold, with fresh berries, caramel, or chocolate sauce.
– Store in the refrigerator for up to **5 days** or freeze for up to **3 months**.
Would you like any variations, like a chocolate or fruit-flavored version? 😋