1. Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the Crust:
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Press the mixture into the bottom of the prepared springform pan.
- Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.
3. Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the sour cream and vanilla extract, and mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
4. Pour the Filling into the Crust:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Smooth the top with a spatula.
5. Bake the Cheesecake:
- Place the springform pan in a larger baking pan and fill the larger pan with hot water to create a water bath.
- Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
6. Make the Topping (optional):
- In a mixing bowl, combine the sour cream, sugar, and vanilla extract for the topping.
- Spread the topping over the cooled cheesecake.
7. Chill and Serve:
- Remove the cheesecake from the oven and let it cool completely.
- Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
- Serve the New York cheesecake chilled, and enjoy!
Tips:
- For a smooth and creamy cheesecake, make sure all the ingredients are at room temperature before mixing.
- Avoid overmixing the batter, as this can incorporate too much air and lead to cracking.
- To prevent cracks on the surface of the cheesecake, you can run a knife around the edge of the pan before chilling.
This New York Cheesecake recipe is a decadent and indulgent dessert that’s perfect for special occasions or anytime you’re craving a creamy treat. Enjoy!