Name: New York Cheesecake (Classic, Rich & Ultra-Creamy)
Ingredients: 2 cups graham cracker crumbs; ½ cup unsalted butter, melted; 2 tablespoons granulated sugar; 32 oz (4 blocks) cream cheese, softened; 1 ¼ cups granulated sugar; 3 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 4 large eggs, room temperature; ¾ cup sour cream; ¼ cup heavy cream

Ingredients

Scale

Graham Cracker Crust

2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar

Cheesecake Filling

32 oz (4 blocks) cream cheese, softened
1 ¼ cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 large eggs, room temperature
¾ cup sour cream
¼ cup heavy cream

Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F (165°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool slightly.

Step 2: Make the Cheesecake Batter

In a large bowl, beat the cream cheese until completely smooth and lump-free. Add sugar and flour, mixing on low speed until combined. Stir in vanilla extract.

Step 3: Add Eggs and Cream

Add eggs one at a time, mixing gently after each addition. Do not overmix. Fold in sour cream and heavy cream until smooth and creamy.

Step 4: Bake the Cheesecake

Pour the batter over the prepared crust. Place the pan on the center rack and bake for 60–70 minutes, until the edges are set but the center still slightly jiggles.

Step 5: Cool Slowly

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

All ingredients must be room temperature for a smooth batter.
Mix on low speed to avoid incorporating excess air.
Slow cooling prevents cracking.

A water bath is optional but helps ensure even baking.