Description

Indulge in the rich and creamy decadence of this Tall and Creamy New York Cheesecake. With a buttery graham cracker crust and a velvety smooth filling, this classic baked cheesecake is a show-stopping dessert that will impress any crowd.

Ingredients

Graham Cracker Crust:

1¾ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Cheesecake Filling:

4 (8-ounce) packages full-fat cream cheese, softened
1¾ cups granulated sugar
3 tablespoons all-purpose flour
1 cup sour cream
½ cup heavy cream
2 teaspoons vanilla extract
5 large eggs
2 egg yolks
1 tablespoon lemon juice

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil.
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
Make the filling: Beat cream cheese, sugar, and flour. Add sour cream, heavy cream, vanilla, and lemon juice. Mix in eggs and yolks.
Bake: Pour the batter over the crust. Bake in a water bath for 1 hour 45 minutes to 2 hours.
Cool and chill: Cool in the oven, then refrigerate for at least 6 hours before serving.

Notes

For a crack-free top, avoid overmixing and bake in a water bath.
For clean slices, wipe the knife between cuts.
Serve plain or with fresh berries, fruit compote, or whipped cream.