Classic New York Cheesecake

Ingredients

• Eggs (4)
• Vanilla extract (1 teaspoon)
• Sour cream (1 cup)
• All-purpose flour (3 tablespoons)
• Granulated sugar (1 cup)
• Cream cheese (4 (8 ounce) packages, room temperature)
• Unsalted butter (1/2 cup, melted)
• Graham cracker crumbs (2 cups)

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until crumbs are evenly moistened. Press this mixture into the bottom of a 9-inch springform pan to form a firm, even crust.
3. In a large mixing bowl, beat the room-temperature cream cheese until it becomes smooth and creamy. This is best done with an electric mixer on medium speed.
4. Gradually add the sugar, flour, sour cream, and vanilla extract to the cream cheese, constantly stirring. Mix until these ingredients are well incorporated.
5. Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully mixed in before adding the next. This ensures a smooth, creamy texture.
6. Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
7. Bake for 1 hour and 30 minutes, or until the center is set and the top is lightly golden. To prevent cracks, avoid opening the oven door during baking.
8. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
9. Run a thin knife around the edge of the pan to loosen the cheesecake, then carefully remove the sides of the springform pan.
10. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours, or overnight before serving. This helps to achieve the perfect cheesecake texture.
11. Serve chilled and savor the rich creaminess of this classic dessert. Enjoy!