🍓 Classic New York-Style Cheesecake

Ingredients
For the crust:
2 cups graham cracker crumbs (about 200 g)
5 tablespoons unsalted butter, melted (70 g)
2 tablespoons granulated sugar
For the cheesecake filling:
24 oz (680 g) full-fat cream cheese, softened
1 cup granulated sugar (200 g)
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream (240 g)
2 tablespoons all-purpose flour
1 tablespoon lemon juice
For decoration:
Fresh strawberries
Fresh blueberries
Fresh mint leaves
👩‍🍳 Instructions
Preheat the oven to 325°F (160°C).
Mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 8–10 minutes, then let it cool slightly.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing gently after each addition.
Add the vanilla, sour cream, flour, and lemon juice. Mix just until everything is combined. Do not overmix.
Pour the cheesecake filling over the crust and smooth the top.
Bake for approximately 55–70 minutes, until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the oven door open slightly, and leave the cheesecake inside for about 1 hour.
Remove it from the oven and allow it to cool completely.
Refrigerate for at least 6 hours, preferably overnight.
Carefully remove the cheesecake from the pan and decorate with fresh strawberries, blueberries, and mint.
Slice, serve chilled, and enjoy! 🍓🫐🍰