July 26, 2011

New York Style Cheesecake

This cheesecake is as good as any found in a New York Deli. Thick, dense and relatively easy to make, it bakes without the normal cheesecake techniques of the water bath and tin foil.

1. This is not a dessert that can be made last minute. After baking for one hour, it stays in the oven for 5-6 hours and then ideally needs at least 3-4 hours in the refrigerator to settle.
2. The cooking method creates a beautiful rim which is excellent for holding in a topping of various kinds of fruit such as blueberries, strawberries, mangos, etc.

8 full graham crackers, finely crushed
2 Tbs butter, melted
4 8oz packages cream cheese, softened
1 1/2 cups sugar
3/4 cup milk
4 eggs, room temperature
1 cup sour cream
1 Tbs vanilla extract
1/4 cup flour, sifted

1. Preheat oven to 350 degrees F.
2. Grease a 9 inch springform pan.
3. Mix graham cracker crumbs with melted butter, then press onto the bottom of the springform pan.

4. In a stand mixer using a paddle attachment, mix cream cheese with sugar until smooth.

5. Blend in milk.

6. Mix in the eggs one at a time, mixing just enountil incorporated.

7. Slowly mix in sour cream, vanilla and flour until smooth.

8. Pour filling into prepared crust.

9. Place on middle rack in oven and bake for 1 hour.
10. Then turn the oven off and let the cheesecake cool in the oven for 5 hours.
11. Chill in the refrigerator at least 3-4 hours, but preferably overnight until serving.

No comments:

Post a Comment