cheesecake

Cheesecake Recipe

Crust:

• 1 1/2 cups graham cracker crumbs (about 12 full graham crackers)
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup unsalted butter, melted

Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1/4 cup heavy cream (optional for extra creaminess)

Instructions:

1. Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon (if using).
• Add the melted butter and stir until the mixture is evenly combined and resembles wet sand.
• Press the crumb mixture into the bottom of a 9-inch springform pan, packing it down tightly with the back of a spoon or your fingers.
• Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

2. Make the Filling:

• In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This will take about 2-3 minutes.
• Add the sugar, vanilla extract, and salt, and beat again until everything is well combined.
• Add the eggs one at a time, mixing on low speed after each addition. Be sure to scrape the sides of the bowl to ensure everything is evenly incorporated.
• Once the eggs are fully mixed in, add the sour cream and heavy cream (if using), and beat until the mixture is smooth and silky.

3. Bake the Cheesecake:

• Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
• Bake the cheesecake at 325°F (163°C) for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. (It will firm up as it cools.)
• Tip: You can also place a shallow pan of water on the oven rack below the cheesecake to create steam and help prevent cracks.

4. Cool and Chill:

• Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
• After 1 hour, remove the cheesecake from the oven and let it cool on a wire rack for about 2 hours.
• Once it’s cool, cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, or preferably overnight. The cheesecake needs to chill thoroughly to set properly.

5. Serve:

• When ready to serve, carefully remove the cheesecake from the springform pan.
• Optionally, top with fresh fruit (like berries or a fruit compote), whipped cream, or a drizzle of chocolate or caramel sauce.

Enjoy your creamy, decadent New York-style cheesecake!

Notes:

• Room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before starting. This ensures the filling is smooth and lump-free.
• No cracks: To minimize cracks on top, you can try a water bath (wrap the pan with foil and place it in a roasting pan with hot water). However, baking at a lower temperature and gradually cooling the cheesecake can also help prevent cracks.

Let me know if you want to try different flavors or adjustments!