Classic New York Cheesecake

1Preheat your oven to 325°F (163°C).

2In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly moistened.

3Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan, creating an even crust layer. Set aside.

4In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

5Gradually add 1 cup sugar and continue beating until well combined and smooth.

6Add vanilla extract (1 teaspoon) and mix to incorporate.

7Add eggs (4 large) one at a time, beating on low speed after each addition just until blended. Avoid overmixing to prevent air bubbles.

8Add sour cream, heavy cream, flour, and salt (¼ teaspoon). Mix on low speed until the batter is smooth and homogenous.

9Pour the cream cheese batter over the prepared crust in the springform pan, smoothing the top with a spatula.

10Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 55-65 minutes. The center should be slightly jiggly but set at the edges.

11Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.

12Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.

13Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform ring.

14Slice and serve chilled, optionally garnished with fresh berries or a drizzle of fruit sauce.