One of my favorite desserts is cheesecake. Here is the recipe to my New York cheesecake. I hope you enjoy it!
- 6 tbsp unsalted butter
- 2 sleeves of graham crackers (roughly 16 full graham crackers)
- 1 tbsp sugar
- 1/8 tsp salt
- 40 oz cream cheese
- 1 1/4 cup of sugar
- 1/3 cup sour cream
- 2 tbsp all purpose flour
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1/8 tsp salt
- 6 large eggs
- 2 egg yolks
- Preheat oven 325 degrees Fahrenheit and grease 10 inch springform pan.
- Place 6 tbsp melted butter, crushed graham cracker, sugar, and salt into mixing bowl and mix until combined.
- Transfer crumb mixture to the base of the springform pan. Press to form a firm layer. Bake crust in the oven for 15 minutes. Set aside to cool.
- Place 40 oz of room temperature cream cheese into mixing bowl and whip.
- Add 1 1/4th cup sugar, 1/3 cup sour cream, 2 tbsp flour, 1 tsp lemon juice, 1 tsp vanilla extract (or one vanilla bean), and 1/8th tsp salt. Mix until combined and smooth.
- While mixing on low add in 6 eggs and 2 egg yolks. Increase speed and mix until smooth.
- Pour cheesecake filling over pre-baked crust. Rest for 5 minutes before baking.
- Bake for 10 minutes at 450 degrees then reduce heat to 200 degrees and bake for an additional 1 hour and 45 minutes.
- Allow to cool and then refrigerate.
- Before baking your cheesecake place the springform pan on top of a baking sheet just in case your pan leaks.
- Cheesecake is notorious for cracking. To prevent cracking/bubble formation I allow the cheesecake mixture to rest for 5 minutes before placing in the oven.
- Once your cheesecake is finished baking, leave in the oven with the oven door open to allow for a slow cool. Drastic temperature changes is one of the big reasons cheesecakes crack.
- Once I take my cheesecake out of the oven I run the backside of a butterknife around the edges of the cheesecake. This will prevent pulling and potential cracking as the cheesecake cools.
- Allow your cheesecake to cool before placing in the fridge, roughly a minimum of 4 hours.