New York-Style Cheesecake

New York-Style Cheesecake is a decadent dessert that is known for its rich, creamy texture and smooth, velvety consistency. Originating from the bustling streets of New York City, this cheesecake has become a classic American dessert that is enjoyed by many. The key to a perfect New York-Style Cheesecake lies in its dense yet creamy filling, made with cream cheese, and its buttery graham cracker crust. Whether served plain or topped with fresh fruit, this cheesecake is a showstopper that is perfect for special occasions or as an indulgent treat.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 4 packages (8 oz each) cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 4 large eggs
• 1/4 cup all-purpose flour
• Zest of 1 lemon (optional)
• Fresh berries or fruit topping (optional)

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake the crust for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing until well combined.
4. Add the sour cream and vanilla extract, and mix until smooth. If using, add the lemon zest at this point.
5. Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can cause cracks in the cheesecake.
6. Sprinkle the flour over the mixture and gently fold it in until combined.
7. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
8. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath will help prevent cracks in the cheesecake.
9. Bake the cheesecake for 1 hour and 15 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
10. Remove the cheesecake from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
11. Before serving, run a knife around the edge of the cheesecake to loosen it from the pan. Remove the sides of the springform pan and transfer the cheesecake to a serving platter. Serve plain or topped with fresh berries or fruit topping.