New York Cheese Cake Recipe

Prepare the crust

Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let it cool.

Make the filling

In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, and mix until well combined. Add eggs one at a time, mixing on low speed until just combined.

Bake the cheesecake

Pour the filling over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

Chill the cheesecake

Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.

Prepare the raspberry reduction

In a saucepan, combine fresh raspberries, granulated sugar, and water. Bring to a simmer over medium heat, stirring occasionally. Cook for about 10-15 minutes until the raspberries break down and the mixture thickens. Strain through a fine-mesh sieve to remove seeds and let it cool.

Whip the cream

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the cream until soft peaks form. Be careful not to overwhip.