This time last year, I made this very same New York Style Cheesecake for my daughters’ 6th birthday. Everyone LoVeD it and the whole thing was pretty much gobbled up, except for two pieces that I had as my lunch the next day. But after I pulled this beautifully rustic looking cheesecake out from the oven, I instantly felt guilt and regret for not taking the step-by-steps to post on SS. So I promised myself that the next time I made this dessert I’d be sure to photograph the process.

Well,*sniff* my baby turned seven last Thursday, and over the weekend we threw her a family party. And again, like last year, she requested the same cheesecake (that’s my girl!). She didn’t have to ask me twice.

New York Style Cheesecake l SimplyScratch.com

Making cheesecake really doesn’t have to be hard work, you know. The reason why I love this cheesecake recipe in particular is because you don’t have to bother wrapping the bottom of the pan in foil and placing it in a water-bath, and freak out the entire time it’s baking, praying water didn’t leak into the cake. Instead you just pop it in a 350 degree oven and it comes out looking rustic, cracked and glorious… as a cheesecake should, in my opinion.

As for the party… it went off without a hitch. Minus the part where my coffee pot over flowed onto the ground and then there was the part when my dog was sprayed by a skunk in the middle of my daughter’s party, but even so, I think my family had a pretty darn good, albeit slightly smelly time. :/

New York Style Cheesecake l SimplyScratch.com
I know, I know… you’re totally spying those 4 bricks of cream cheese. Don’t worry… it’s totally worth it!

New York Style Cheesecake l SimplyScratch.com
Heavily butter a 9 inch spring form pan.

New York Style Cheesecake l SimplyScratch.com
Open a package of graham crackers, all you need is 7 or 8.

New York Style Cheesecake l SimplyScratch.com
Place them in a food processor and blitz away. This is why I love having a mini-processor. No sense dragging out the “monster” when I have this tiny thing. You could of course place the crackers in a zip-lock baggie and bash them with a rolling pin. Whichever method floats your boat will be fine.

New York Style Cheesecake l SimplyScratch.com
Afterwards they should look like… graham.cracker.crumbs? Sorry, I can’t think of a better analogy.

New York Style Cheesecake l SimplyScratch.com
Add in the melted butter.

New York Style Cheesecake l SimplyScratch.com
Stir until the crumbs are moist but not soaked. If they seem on the dry side, just add more butter.

New York Style Cheesecake l SimplyScratch.com
Pour them into your prepared pan.

New York Style Cheesecake l SimplyScratch.com
And stamp them out with the bottom of a glass or measuring cup.

New York Style Cheesecake l SimplyScratch.com
Build up the sides and press those against the pan as well. Set aside and move on to the cheesecake filling.

New York Style Cheesecake l SimplyScratch.com
Dump in the four, yes FOUR packages of cream cheese. You hate me, I feel it. It’s okay.

New York Style Cheesecake l SimplyScratch.com
Add in the sugar.

New York Style Cheesecake l SimplyScratch.com
While the mixer is running on low add in the whole milk. Blend on low for a few.

And don’t EVEN bother trying to make this cheesecake “light”… I’m not sure it’s even possible.

New York Style Cheesecake l SimplyScratch.com
Add each egg one at a time.

New York Style Cheesecake l SimplyScratch.com
Mix well after each egg.

New York Style Cheesecake l SimplyScratch.com
Add in the cup of sour cream…

New York Style Cheesecake l SimplyScratch.com
Vanilla…

New York Style Cheesecake l SimplyScratch.com
Add sift in the quarter cup of flour, blend until completely combined.

New York Style Cheesecake l SimplyScratch.com
Scrape down the sides one last time.

New York Style Cheesecake l SimplyScratch.com
And pour the filling into the graham cracker crust.

New York Style Cheesecake l SimplyScratch.com
Smoooooooooth it out and lick the spatula. Seriously, it’s part of the recipe. Do it.

Now just place the cheesecake in a preheated 350 degree oven and bake for one hour. When the time is up, turn off the oven and let it sit in there, with the door closed, for 5-6 hours {or what feels like eternity!}. It needs time to deflate and slowly cool. After the five hours are up, remove and just place it in the fridge until completely cooled and ready to eat!

New York Style Cheesecake l SimplyScratch.com
I’m serious when I tell you this is the BEST cheesecake evah!

New York Style Cheesecake l SimplyScratch.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s not just another pretty cheesecake…

New York Style Cheesecake l SimplyScratch.com
It’s a phenomenal tasting, thigh clinging, solve-all-your-problems-with-just-one-bite kind of cheesecake! {Just imagine what will happen if you have two pieces like I did! Oh MAN!}

New York Style Cheesecake l SimplyScratch.com
So whether it’s for a birthday, anniversary or just because you need some extra calories in your life… make this A.S.A.P! You’ll get high-fives and compliments that will make you feel like a total rock star!

New York Style Cheesecake l SimplyScratch.com
So, do I even need to say that my daughter loved her New York Style Cheesecake or can you tell by the picture? Actually, you know what this picture is saying? It’s saying: “You could totally wait for a fork but why bother? That’s what hands are for.”

Enjoy! And if you give this New York Style Cheesecake recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

New York Style Cheesecake l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

New York Style Cheesecake
Yield: 8 servings

New York Style Cheesecake

This is the ultimate New York Style Cheesecake, creamy, smooth and delicious! This recipe doesn't require a water bath so it super easy.

Prep Time 20 minutes
Cook Time 1 hour
Additional Time 6 hours 10 minutes
Total Time 7 hours 30 minutes

Ingredients

  • FOR THE CRUST
  • 7-8 whole graham crackers
  • 3 tablespoons butter, melted
  • FOR THE FILLING
  • 4 (8 ounces each) packages of cream cheese
  • 1 1/2 cups of white sugar
  • 3/4 cup whole milk
  • 4 whole eggs
  • 1 cup sour cream
  • 1 tablespoon real vanilla extract
  • 1/4 cup all-purpose flour, sifted

Instructions

  1. Preheat oven to 350 and generously butter a 9-inch spring-form pan.
  2. In a medium bowl, mix graham cracker crumbs {I used my food processor to make the crumbs} with melted butter, press onto the bottom of the pan using the bottom of a glass or measuring cup.
  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 until incorporated.
  4. Lastly, add in the sour cream, vanilla, sifted flour and mix until smooth. Pour filling into prepared crust.
  5. 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.
  6. Remove and place the cheesecake into your fridge until completely cooled before serving.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 386 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 127mg Sodium: 169mg Carbohydrates: 55g Fiber: 1g Sugar: 44g Protein: 6g
Nutrition information isn’t always accurate.
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