Classic New York Cheesecake

Ingredients

• 32 oz Cream Cheese (Full-fat, softened)
• 1 1/2 cups Granulated Sugar
• 4 Large Eggs
• 2 Egg Yolks
• 2 tsp Vanilla Extract
• 1 cup Sour Cream
• 1/2 cup Heavy Cream
• 1 1/2 cups Gluten-Free Graham Cracker Crumbs
• 6 tbsp Melted Unsalted Butter
• 1/4 cup Granulated Sugar (for crust)
• 1/4 tsp Pinch of Salt

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath.

2. 2

   Make the crust: Combine gluten-free graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press firmly into the bottom of the springform pan.

3. 3

   Bake the crust for 10 minutes. Let cool slightly while preparing the filling.

4. 4

   Make the filling: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Make sure there are no lumps!

5. 5

   Add eggs one at a time, beating well after each addition. Then add the egg yolks and vanilla extract. Mix until just combined.

6. 6

   Stir in sour cream and heavy cream until smooth. Do not overmix.

7. 7

   Pour the filling over the crust. Tap the pan gently on the counter to release any air bubbles.

8. 8

   Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

9. 9

   Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.

10. 10

    Remove the cheesecake from the water bath and let cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.