Preheat Oven: Preheat your oven to 325°F (163°C).
Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press into Pan: Press the crumb mixture into the bottom of a 9-inch springform pan, using the back of a spoon or the bottom of a glass to pack it down firmly.
Bake: Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
Prepare the Filling:
Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add Sugar and Flour: Gradually add granulated sugar, flour, and salt. Mix until well combined and smooth.
Add Vanilla and Eggs: Beat in the vanilla extract. Add eggs one at a time, beating on low speed after each addition until just combined.
Add Sour Cream and Heavy Cream: Gently fold in the sour cream and heavy cream until the mixture is smooth.
Assemble and Bake:
Pour Filling: Pour the cream cheese filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Prepare Water Bath (Optional): For a crack-free cheesecake, wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger roasting pan and fill the roasting pan with hot water to about halfway up the sides of the springform pan.
Bake: Bake the cheesecake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the center is set and the edges are slightly puffed but the center still has a slight jiggle.
Turn Off Oven: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
Cool and Chill:
Remove from Oven: After cooling, remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature.
Chill: Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop its flavor.
Serve:
Top and Garnish: Before serving, top with fresh berries, fruit compote, or whipped cream if desired.
Slice and Enjoy: Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice with a warm knife for clean cuts.
Tips for Success:
Room Temperature Ingredients: Ensure all your ingredients (cream cheese, eggs, sour cream) are at room temperature to avoid lumps and achieve a smooth batter.
Mixing: Mix on low speed once the eggs are added to prevent incorporating too much air, which can cause cracks.
Water Bath: Using a water bath helps to create a gentle, even heat and prevents the cheesecake from cracking.
Enjoy your homemade New York Cheesecake—dense, creamy, and absolutely perfect!
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