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NYC Cheesecake

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NYC Cheesecake is a rich and ultra-creamy dessert with a buttery graham cracker crust and a dense yet silky filling. This classic New York-style cheesecake is perfect for celebrations, holidays, or any occasion that calls for an elegant dessert.

Ingredients

  • 2 cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 32 ounces cream cheese, softened
  • 1¼ cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • Fresh strawberries (optional)
  • Blueberry sauce (optional)
  • Cherry topping (optional)
  • Whipped cream (optional)
  • Caramel sauce (optional)

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Wrap the outside of a 9-inch springform pan with aluminum foil.
  3. Combine the graham cracker crumbs, sugar, and melted butter in a bowl.
  4. Press the mixture firmly into the bottom of the springform pan.
  5. Bake the crust for 10 minutes and allow it to cool slightly.
  6. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  7. Gradually add the sugar and mix until fully incorporated.
  8. Add the eggs one at a time, mixing on low speed after each addition.
  9. Mix in the sour cream, vanilla extract, flour, and lemon juice until smooth.
  10. Pour the filling over the prepared crust.
  11. Place the springform pan inside a larger roasting pan.
  12. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
  13. Bake for 65–75 minutes, until the edges are set and the center still has a slight jiggle.
  14. Turn off the oven and crack the oven door open slightly.
  15. Allow the cheesecake to cool in the oven for 1 hour.
  16. Remove and cool completely at room temperature.
  17. Refrigerate for at least 6 hours or overnight before serving.
  18. Add desired toppings, slice, and serve chilled.

Notes

  • Room-temperature ingredients help create a smooth and creamy filling.
  • A water bath promotes even baking and helps prevent cracks.
  • Cheesecake is often best when made a day ahead.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze whole or sliced cheesecake for up to 3 months.
  • For clean slices, use a warm knife and wipe it between cuts.

Nutrition

Find it online: https://thefamilycooking.com/nyc-cheesecake/