New York Cheesecake

Cheesecake topped with peach slices

Crust

• 1/4 cup salted butter, melted
• 1-1/4 cups graham cracker crumbs (or other cookie)
• 1 tbsp white sugar

Batter

• 3 8-oz bars cream cheese, room temperature
• 1 cup sour cream
• 3/4 cup white sugar
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour

Steps

1. Pre-heat the oven to 300 °F. Place a shallow baking baking pan with 1-inch of freshly-boiled water on the bottom rack.
2. Combine all the ingredients for the base. Pack tightly and evenly on the bottom of an 8-inch springform pan. Place in the refrigerator to set.
3. On medium speed using a paddle attachment, cream the cheese with a stand mixer. Stop once the cheese is lump-free. Do not overbeat. This can also be done manually with a spatula. Do not use a whisk.
4. On low speed, mix in the sour cream, sugar and vanilla extract. Mix in the eggs one at a time ensuring that the eggs are well mixed-in between additions. Fold in the flour.
5. Pour the batter over the prepared base. Tap the pan on the counter to release any trapped air bubbles.
6. Bake the cake for 1 hour, or until the cake is set (center should be jiggly but not liquid). Turn off the oven, crack open the door and leave the cake to cool completely inside.