New York Cheesecake

What separates a New York Cheesecake from all others is the simplicity, height, and firmness of the cake.  You definitely need a cheesecake (spring form) pan for this.  It is decadently simple yet delicious.

Crust:
1 1/2 cups graham cracker crumbs
2 Tbsp. sugar
3 Tbsp. softened butter (NOT melted)

Filling:
1 1/2 cups sugar
1/4 cup flour
Pinch of kosher salt
2 lbs. (4 8oz. blocks) Philadelphia Cream Cheese
6 large eggs
8 oz. sour cream (NOT lite, NOT low-fat)
1 Tbsp. pure vanilla extract

Preheat your oven to 350 degrees and take out all the ingredients and the pan – set on the counter for 30 minutes while the oven preheats.  This will get the cream cheese, butter, and sour cream to room temperature which is needed for cheesecakes.

Now make the crust by combining the crumbs and sugar in a bowl, then kneading in the butter with your fingers until it is well mixed and crumbly.  Press firmly into the bottom only of your spring form pan; set aside.

Now make the filling:  In a large bowl, using an electric mixer, combine the sugar, flour, and salt.  Now add the cream cheese, a block at a time and mix well.  Add eggs one at a time mixing slowly, but well after adding each.  Blend in the sour cream and vanilla then pour into the pan.  Place in oven and bake for 1 hour.  Turn the oven off but keep the cake in the oven with the door ajar for another hour.  Place on cooling rack, cool completely then place in the fridge for several hours or overnight until serving.

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