Cheesecake

Ingredients:

For the Crust:

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

For the Filling:

• 4 (8-ounce) packages cream cheese, at room temperature
• 1 1/2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 2/3 cup sour cream
• 2/3 cup heavy cream

Instructions:

For the Crust:

1. Preheat your oven to 325°F (160°C).
2. In a food processor or by hand, crush the graham crackers into fine crumbs. You can also use a plastic bag and a rolling pin.
3. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
4. Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan to form an even crust. Use the bottom of a glass to help pack the crust down firmly.
5. Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and let it cool while you prepare the filling.

For the Filling:

1. In a large mixing bowl, beat the cream cheese until it’s smooth and creamy.
2. Add the granulated sugar and vanilla extract to the cream cheese and beat until well combined.
3. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the sour cream and heavy cream until the mixture is smooth and well combined. Be careful not to overmix.
5. Pour the cream cheese mixture over the cooled crust in the springform pan.
6. Wrap the bottom of the springform pan in aluminum foil to prevent water from leaking into the cheesecake while baking.
7. Place the springform pan in a larger roasting pan, and then fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. This water bath helps prevent cracking on the surface of the cheesecake.
8. Bake in the preheated oven for about 1 hour and 10 minutes, or until the edges are set and the center is slightly jiggly.
9. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
10. Remove the cheesecake from the oven, and run a knife around the edge to loosen it from the sides of the pan.
11. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
12. Before serving, you can top the cheesecake with fresh fruit, fruit compote, chocolate ganache, or whipped cream, depending on your preference.
13. Slice and enjoy your homemade New York-style cheesecake!

This classic cheesecake is rich, creamy, and perfect for special occasions or whenever you crave a delicious dessert.