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New York cheesecake is not just a dessert; it's a cultural icon that embodies the rich culinary heritage of the Big Apple. Known for its dense yet creamy texture, this cheesecake has won the hearts of many, becoming a staple in bakeries and homes alike. Originating from New York City, the cheesecake is deeply rooted in the city's history, with its popularity soaring in the early 20th century. Its luxurious flavor and velvety texture make it a beloved choice for celebrations, family gatherings, and even casual weeknight indulgences.

New York Cheesecake

Indulge in the rich, creamy delight of a velvety New York cheesecake! This iconic dessert is a staple in homes and bakeries, loved for its dense texture and buttery crust. With simple ingredients and easy steps, you can create this luscious treat that’s perfect for any occasion. Serve it plain or add fresh berries, chocolate drizzle, or a tangy lemon curd for an extra touch. Dive into baking and savor each delicious bite! #NewYorkCheesecake #DessertRecipes #BakingLove #HomemadeTreats #CheesecakeLovers
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

4 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 cup sour cream

2 tablespoons all-purpose flour

Zest of 1 lemon

Instructions
 

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.

      Press the crumb mixture firmly into the bottom of the prepared pan and slightly up the sides. Bake in the preheated oven for about 10 minutes. Remove and let cool.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth, about 2 minutes.

          Gradually add the granulated sugar and continue to beat until fully combined and light, about 2 more minutes.

            Mix in the vanilla extract, lemon zest, and flour until incorporated.

              Add the eggs one at a time, beating on low speed just until blended after each addition. Avoid overmixing.

                Stir in the sour cream until the mixture is smooth. Pour the cheesecake batter over the cooled crust.

                  Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

                    Remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or overnight for best results.

                      Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan. Slice and enjoy!

                        Prep Time: 30 minutes | Total Time: 8 hours (including cooling) | Servings: 12