Name: Classic New York-Style Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Honey graham crackers, crushed - 19; White sugar - ¼ cup; Unsalted butter, melted - 4 tablespoons; Cream cheese, cut into cubes, at room temperature - 4 (8 ounce) packages; White sugar - 1 ½ cups; Eggs, at room temperature - 4 jumbo; Sour cream - 1 cup; Heavy whipping cream - ¼ cup; Pure vanilla extract - 1 tablespoon; All-purpose flour, sifted - ⅛ cup

Ingredients for - Classic New York-Style Cheesecake

1. Honey graham crackers, crushed 19

2. White sugar ¼ cup

3. Unsalted butter, melted 4 tablespoons

4. Cream cheese, cut into cubes, at room temperature 4 (8 ounce) packages

5. White sugar 1 ½ cups

6. Eggs, at room temperature 4 jumbo

7. Sour cream 1 cup

8. Heavy whipping cream ¼ cup

9. Pure vanilla extract 1 tablespoon

10. All-purpose flour, sifted ⅛ cup

How to cook deliciously - Classic New York-Style Cheesecake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.

2 . Stage

Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.

3 . Stage

Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).

4 . Stage

Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.

5 . Stage

Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.

6 . Stage

Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.

7 . Stage

Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.