New York Style Cheesecake Recipe
Plain, strawberry or raspberry topping
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Ingredients
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Crust
Cheesecake Filling
Topping (optional)
Method
Crust
- 1
Prepare the crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 10 minutes. Remove and let cool.
Cheesecake Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 4
Add sugar and sour cream
Gradually add the granulated sugar and continue to beat until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate eggs
Add the eggs, one at a time, mixing on low speed until just combined after each addition. Avoid overmixing to prevent cracks in the cheesecake.
- 6
Add flour
Sift the all-purpose flour over the mixture and gently fold it in with a spatula until just combined.
- 7
Bake the cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
Topping (optional)
- 8
Prepare the topping
In a small saucepan, combine the sliced strawberries, raspberries, granulated sugar, and water. Cook over medium heat, stirring gently until the sugar dissolves and the berries release their juices, about 5 minutes.
- 9
Cool and serve
Remove the saucepan from heat and let it cool slightly. Pour the berry topping over the cooled cheesecake before serving or serve it on the side.
