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2. Make the Filling
Beat the cream cheese until smooth and fluffy. Add the sugar and beat until combined. Mix in the sour cream, vanilla, and flour. Add the eggs one at a time, mixing just until incorporated. Stir in the heavy cream last—don’t overmix.
3. Bake in a Water Bath
Wrap the bottom of the springform pan with foil to prevent leaks. Place the pan in a larger roasting dish and pour hot water halfway up the sides. Bake at 325°F (163°C) for 1 hour 15 minutes to 1 hour 30 minutes, until the center is just slightly jiggly.
4. Cool Slowly
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then move to the counter for another hour, and finally refrigerate overnight (at least 6 hours).
5. Serve and Enjoy
Remove from the springform pan and serve as-is or topped with fresh berries, fruit compote, or a drizzle of chocolate or caramel.
💡 Pro Tips for Cheesecake Perfection
- Room temperature ingredients are crucial for a smooth batter.
- Don’t overmix—it can incorporate too much air and cause cracking.
- Use a water bath for a silky, even bake.
- Chill completely before slicing for the best texture.
🍓 Topping Ideas
- Fresh berries + powdered sugar
- Raspberry or strawberry sauce
- Salted caramel drizzle
- Chocolate ganache
- Lemon curd and whipped cream
✨ Final Thoughts
A New York Cheesecake is more than a dessert—it’s a statement. Decadent, timeless, and always impressive, it’s the kind of recipe that earns you compliments every single time. Make it once, and it’ll become a go-to for holidays, birthdays, and whenever you just want to spoil yourself.
Because some desserts don’t need trends—they’re already legendary.
Let me know if you’d like a printable version of the recipe or tips for making it gluten-free or mini-sized!
