Preparing the Crust:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with foil to prevent leaks.
- Make the Crust: Mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then remove from the oven and cool on a wire rack. Lower the oven temperature to 325°F (160°C).
Making the Filling:
- Beat the Cream Cheese: In a large bowl, beat the cream cheese on low speed until smooth and free of any lumps. Add the sugar and vanilla, and beat until just combined.
- Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Incorporate the Creams: Mix in the sour cream and heavy cream until the mixture is smooth. Avoid over-mixing to prevent the cheesecake from cracking.
- Bake: Pour the filling into the cooled crust. Place the springform pan inside a larger pan and fill the larger pan with about an inch of hot water (water bath method). Bake at 325°F (160°C) for about 1 hour and 10 minutes, or until set but slightly wobbly in the center.
- Cool in the Oven: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. This helps prevent sudden temperature changes that can cause cracking.
- Chill: Remove the cheesecake from the oven and water bath, and run a knife around the edge to loosen it from the pan. Chill in the refrigerator for at least 4 hours, or overnight.
Preparing the Optional Topping:
- Mix Topping Ingredients: Combine the sour cream, sugar, and vanilla in a bowl. Spread over the cooled cheesecake.
- Chill Again: Refrigerate the cheesecake with the topping for at least an hour before serving.
Tips for the Perfect Cheesecake:
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature to achieve a smooth batter without over-mixing.
- Water Bath: The water bath helps cook the cheesecake gently, preventing cracks and ensuring a creamy texture.
- Cooling: Allow the cheesecake to cool gradually. Sudden temperature changes can lead to cracks.
- Refrigeration: Cheesecake tastes best when thoroughly chilled, ideally overnight.
New York Cheesecake is a timeless dessert that’s perfect for any occasion. Serve it plain or topped with fresh berries, a fruit compote, or simply with the sour cream topping mentioned. Enjoy the rich, decadent flavors and the satisfaction of creating this classic dessert from scratch.