Classic New York Cheesecake

Rich, ultra-creamy, and impossibly smooth, this classic New York cheesecake is the kind of dessert that steals the whole show.

Ingredients

• 2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 325°F (163°C). Mix the graham cracker crumbs with melted butter, then press firmly into the bottom of a 9-inch springform pan.
2. Beat the softened cream cheese and sugar until smooth and fluffy. Mix in the sour cream, vanilla extract, flour, and lemon juice until fully combined.
3. Add the eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
4. Pour the cheesecake batter over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
5. Place the springform pan in a larger roasting pan and add hot water halfway up the sides to create a water bath.
6. Bake for 60-70 minutes, until the edges are set but the center still has a slight jiggle.
7. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then chill in the refrigerator for at least 6 hours or overnight before slicing.

Tip: For the creamiest texture, make sure all your ingredients are at room temperature before mixing.