Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared springform pan.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the flour and vanilla extract to the cream cheese mixture, and beat until well incorporated.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the sour cream and heavy cream until the mixture is smooth and well combined.
- Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- Place the springform pan in a larger baking pan or roasting pan. Fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath.
- Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool slowly.
- Remove the cheesecake from the oven and water bath, and let it cool to room temperature.
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving.
- Serve slices of the New York-style cheesecake plain or with your favorite topping, such as fresh fruit, fruit sauce, or whipped cream. Enjoy!