Classic New York Cheesecake Recipe

Preheat oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the outside with aluminum foil to prevent water leakage.

In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the pan to form an even crust.

Bake the crust for 10 minutes, then remove from oven and let cool while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.

Add 1 cup sugar, vanilla extract, sour cream, and flour; mix until well combined.

Add eggs one at a time, beating on low speed after each addition just until incorporated.

Stir in heavy cream until the batter is silky.

Pour the filling over the cooled crust, smoothing the top with a spatula.

Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (water bath).

Bake for 55-60 minutes, or until the edges are set and the center slightly jiggles.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.

Remove the cheesecake from the water bath, run a knife around the edge, and refrigerate for at least 4 hours, preferably overnight.

Before serving, release the springform sides, slice, and add desired toppings such as fresh fruit or chocolate ganache.