Smooth, creamy, delicious New York style cheesecake.
Author Nicole Johnson
Ingredients
7graham crackerscrushed
3TBSPbuttermelted
2 - 8ozpackages cream cheeseroom temperature
3/4cupwhite sugar
2TBSPheavy cream
1/2cupsour cream
1 1/2TBSPvanilla extract
2TBSPflour
2TBSPlemon juice
2eggs
Instructions
Preheat oven to 325 degrees and set a pot of water on to boil.
Mix melted butter and graham cracker crumbs together well. Press into an 8 inch pie plate.
Mix cream cheese and sugar for 1 minute on medium, or until well combined. Add in heavy cream, sour cream, vanilla, flour, and lemon juice. Mix an additional minute. Add in eggs and pulse 2-3 times. Finish mixing in the eggs by hand until the whites are incorporated. Do not overmix!
Pour cheesecake batter into prepared crust. Place a large high sided pan into the oven (10x13 is ideal) and place your cheesecake inside it. Pour boiling water into the larger pan until it is 3/4 up the side of your pie plate. Bake at 325 for 60-75 minutes, or until the sides are mostly set and the middle is still slightly jiggly. Remove from the water bath and cool on the counter for 1 hour before moving to the fridge to finish chilling for a minimum of 3-4 hours.
Serve with fresh berries, berry sauce, or your favorite topping.