Saturday, December 5, 2009

New York Style Cheesecake

I've been wanting to try a cheesecake recipe for some time now, and so I though Thanksgiving would be the perfect excuse to slice after slice of an indulgent dessert. This recipe came together very easily, especially since I actually let the cream cheese come to room temperature before trying to work with it. The only modification I had to make was to use a little more butter in the graham cracker crust, as the graham cracker crumbs seemed so dry.

Here's the recipe, courtesy of New York Style Cheesecake

  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
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