This recipe for New York Style Cheesecake is a family favorite. Whether it’s for a birthday or holiday, this easy and delicious cheesecake recipe never disappoints. Serves 14.
Well,*sniff* our youngest turned seven last Thursday, and over the weekend we threw her a family birthday party. And again, like the year before, she requested cheesecake (that’s my girl!). She really didn’t have to ask me twice.
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. Freaking out the entire time while it’s baking, praying water didn’t leak into the cake. Instead you just pop it in a 350° 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 when my dog was sprayed by a skunk right in the middle of Mal’s party. Even with this chaos, I think our family had a pretty fun, albeit slightly smelly time. :/
To Make This New York Style Cheesecake You Will Need:
- graham crackers
- unsalted butter (melted)
- softened cream cheese
- granulated sugar
- whole milk
- sour cream
- pure vanilla extract
- unbleached all-purpose flour
Preheat your oven to 350°.
Melt 4 tablespoons of butter in a sauce pan. Using a pastry brush, dip it in the butter and coat the inside of a 9-inch spring form pan. Save the remaining butter.
MAKE THE GRAHAM CRACKER CRUST:
In the bowl of your food processor, fitted with the blade attachment, break up 8 full graham cracker,
Pulse until finely ground.
Transfer the crumbs to a mixing bowl and pour in the remaining melted butter -about 3 to 3-1/2 tablespoons.
Stir until the crumbs are moist but not soaked.
Pour the buttery graham cracker crumbs into your prepared pan.
Stamp them out with the bottom of a glass or measuring cup. Build up the sides and press those against the pan as well.
MAKE THE CHEESECAKE FILLING:
In the bowl of your stand mixer, fitted with the paddle attachment, add 4 (8 ounce) packages of cream cheese and 1-1/2 cups granulated sugar.
Blend on medium-low until smooth and fluffy. Use a rubber spatula to scrape down the sides of the bowl as you go.
While the mixer is running on low add in 3/4 cup of whole milk.
Blend on low until smooth.
Add in 4 eggs, one at a time. Mixing well after each egg. Continue to scrape down the sides of the bowl as you go.
Next, add in 1 cup of sour cream and 1 tablespoon pure vanilla extract. Continue to mix on low until incorporated.
Lastly, sift in 1/4 cup of unbleached all-purpose flour, blend until completely combined.
Scrape down the sides and bottom of the bowl one last time and give it a final mix.
Pour the filling into the graham cracker crust.
Smooth it out and lick the spatula. Seriously, it’s part of the recipe. Do it.
Place the cheesecake on the lowest rack in your preheated oven and bake for 1 hour. When time is up, turn off the oven and leave the cheesecake inside with the door closed for 5-6 hours (or what feels like eternity!). It needs time to settle and slowly cool.
After the five hours are up, remove and place the cheesecake in the fridge until completely cooled. I usually keep it in the fridge overnight.
Slice and serve.
Best. Cheesecake. Ever.
So whether it’s for a birthday, anniversary or just because you need some extra calories in your life… make this asap! You’ll get compliments that will make you feel amazing.
So, do I even need to say that my daughter loves cheesecake? Or can you tell by the picture?
Flash forward 10 years and she still asks for this cheesecake on her birthday. However now she has her boyfriend, Caleb to share it with.
New York Style Cheesecake
FOR THE CRUST
- 8 full graham crackers
- 4 tablespoons butter, melted
FOR THE FILLING
- 32 ounces softened cream cheese, or 4 (8 ounce) packages
- 1½ cups granulated sugar
- 3/4 cup whole milk
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon pure vanilla extract
- 1/4 cup unbleached all-purpose flour, sifted
- Preheat your oven to 350°.
- Melt the butter in a sauce pan and use a pastry brush to generously butter a 9-inch spring-form pan.
- In the bowl of your food processor, add graham crackers and pulse into fine crumbs.
- Transfer the crumbs to a medium bowl, and pour in the remaining melted butter and mix until combined.
- Add the crumb mixture to your prepared pan. Using the bottom of a glass or measuring cup, press them firmly to the bottom of the pan.
- In the bowl of your stand mixer, fitted with the paddle attachment, mix cream cheese with sugar until smooth. Scrape down the sides and bottom of the bowl as you go.
- Blend in milk, and then mix in the eggs one at a time, mixing just enough until incorporated. Scrape the bottom and sides of the bowl.
- Lastly, add in the sour cream and vanilla. Once combined, sift in the flour and mix until smooth. Scrape down the sides and bottom of the bowl one last time before mixing one final time.
- Pour filling into prepared crust.
- Place the cheesecake on the lowest rack in your preheated oven and bake for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours.
- Remove and place the cheesecake into your fridge until completely cooled before serving.
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