Ny style cheesecake

New York-Style CheesecakeYield: 12–14 slices
Prep time: 30 minutes
Bake time: ~1 hour 10–20 minutes + cooling
Chill time: At least 8 hours (best overnight)Ingredients – Crust

• 1½ cups (about 150–170 g) graham cracker crumbs (from ~12 full sheets)

• 5–6 Tbsp (70–85 g) unsalted butter, melted

• 2 Tbsp granulated sugar

• Pinch of salt (⅛ tsp)

Ingredients – Filling

• 32 oz (four 8-oz / 900 g packages) full-fat cream cheese, at room temperature

• 1¾–2 cups (350–400 g) granulated sugar (use 1¾ for slightly less sweet)

• ¼ tsp salt

• 2 tsp pure vanilla extract

• 4 large eggs, at room temperature (6 for denser/extra-rich texture)

• ½ cup (120g) full-fat sour cream, at room temperature

Optional Topping Ideas

• Fresh strawberries, cherries, or berry sauce

• Classic sour cream topping (1⅓ cups sour cream + ¼ cup sugar + 1 tsp vanilla, spread on after baking)

Instructions

1. Prep the pan
   Preheat oven to 350°F (175°C). Wrap the outside of a 9–10 inch springform pan tightly in 2–3 layers of heavy-duty aluminum foil (to prevent water seeping in if using water bath).

2. Make the crust
   Mix graham cracker crumbs, sugar, and salt. Stir in melted butter until it resembles wet sand. Press firmly and evenly into the bottom (and about ½ inch up the sides if desired) of the springform pan. Bake 8–10 minutes until lightly golden and fragrant. Cool while you make the filling. Reduce oven to 325°F (160°C) after crust bakes.

3. Make the filling
   In a large bowl (or stand mixer with paddle), beat the room-temperature cream cheese on medium until completely smooth and lump-free (2–3 minutes).
   Add sugar and vanilla→ beat until smooth.
   Add eggs one at a time, beating on low just until each is incorporated (do not overbeat after eggs).
   Finally, gently mix in the sour cream until uniform. The batter should be thick, creamy, and silky.

4. Bake
   Pour filling over cooled crust. Tap pan gently to release air bubbles.
   Place springform pan in a large roasting pan. Pour very hot water into the roasting pan until it reaches about 1 inch up the sides of the springform (water bath helps even baking and prevents cracks).
   Bake at 325°F for 65–85 minutes. The edges should be set, but the center 3–4 inches should still jiggle like Jell-O when gently shaken (it will firm up during cooling).
   Turn oven off, crack the door, and let cheesecake cool inside for 1 hour.

5. Cool & chill
   Remove from water bath and foil. Run a thin knife around the edge to loosen. Cool to room temperature (another 1–2 hours). Cover and refrigerate at least 8 hours (overnight is best).

6. Serve
   Remove sides of springform. Slice with a hot, dry knife for clean cuts. Serve plain or with fresh fruit, berry compote, or a thin layer of sweetened sour cream topping.