New York Cheesecake?

There's something about a New York cheesecake that feels both indulgent and comforting. It's rich without being overwhelming, creamy without being heavy, sweet without being cloying. This recipe has been perfected over time, with just the right balance of sweetness and tang.

The key to a good cheesecake is patience. You can't rush it. The cream cheese needs to be at room temperature, the eggs need to be added one at a time, and the whole thing needs to bake slowly and cool gradually. But when you get it right, it's absolutely worth the wait.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter, melted

For the filling:

• 4 packages (8 oz each) cream cheese, room temperature
• 1 1/4 cups sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature

Instructions

Preheat your oven to 325°F. Mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then let it cool.

For the filling, beat the cream cheese until smooth. Add the sugar and beat until well combined. Mix in the sour cream and vanilla. Add the eggs one at a time, beating just until incorporated after each addition. Don't overmix—this is crucial for avoiding cracks.

Pour the filling into the cooled crust. Place the pan in a larger baking dish and fill the larger dish with hot water about halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly.

Bake for about 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake in there with the door slightly ajar for another hour. Then remove it and let it cool completely before refrigerating for at least 4 hours, preferably overnight.

The result is a cheesecake that's creamy and smooth, with a perfect texture that melts in your mouth. The graham cracker crust provides just the right amount of crunch, and the tang from the sour cream balances the sweetness beautifully.

Serve it plain, or top it with fresh berries, a fruit compote, or a drizzle of chocolate. However you serve it, this cheesecake is pure comfort food—rich, satisfying, and absolutely delicious.