New York Cheesecake

Directions

• Preheat your oven to 325°F (160°C).
• In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.
• Press the mixture into the bottom of a 9-inch (23 cm) springform pan to create an even crust layer.
• Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and let it cool while you prepare the filling.
• In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
• Gradually add the granulated sugar and continue to beat until well combined.
• Mix in the vanilla extract.
• Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
• Stir in the sour cream and heavy cream until the mixture is smooth and creamy.
• Wrap the outside of the springform pan with aluminum foil to prevent water from leaking into the cheesecake during the baking process. Place the pan in a larger baking dish.
• Pour the cheesecake filling over the prepared crust in the springform pan.
• Create a water bath by placing the larger baking dish with the springform pan inside it into the preheated oven. Carefully pour hot water into the larger baking dish, creating a water bath that surrounds the springform pan. The water should come up about an inch or so on the sides of the springform pan.
• Bake the cheesecake in the water bath for about 45-50 minutes, or until the edges are set but the center is slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about an hour.
• Remove the cheesecake from the oven and from the water bath. Allow it to cool completely at room temperature.
• Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.
• Before serving, carefully remove the cheesecake from the springform pan.
• You can serve the cheesecake as is or top it with your favorite toppings such as fresh fruit, fruit sauce, or whipped cream.