Creamy New York Style Cheesecake

Christine Whisenhunt

By
@cwhisenhunt

Cheesecake is one of my all time faves, so several years ago I set out to make the perfect cheesecake. Most the cheesecakes out there are all of an inch tall, two if you're lucky, and they are dense like hockey pucks and heavy in flavor. NOT my idea of cheesecake. I also like a thicker crust. So, after several attempts of increasing this ingredient and decreasing that one, pulling this method and that method from various recipes I had gathered, I finally came up with what I feel is the BEST cheesecake I have ever had in my life. It is a bit time consuming, but OH SOOOOOO worth it! Everyone who tries it goes nuts and wants the recipe. If you want a cheesecake that is 3-4 inches tall, light and creamy, and full of flavor, then you have to try this one. I hope you enjoy it as much as I do!

**Cook time is so long because of the various cooking stages and methods.**

Note: Photos borrowed from internet.


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Comments:

Prep:

30 Min

Cook:

3 Hr 15 Min

Ingredients

crust:
22
graham cracker squares, (or 11 whole), crushed to crumbs
1/4 c
butter, melted
1 tsp
cinnamon
2 Tbsp
sugar
filling:
5 pkg
cream cheese, softened
1 1/2 c
sugar
3 Tbsp
flour
4 large
eggs, beaten
2 c
sour cream
2 tsp
vanilla

Directions Step-By-Step

1
For crust:
Mix all ingredients together well and press into the bottom and slightly up the sides of a 9 inch spring form pan. Chill.
2
For filling:
Beat cream cheese on high for 2 minutes. Blend in sugar. Add flour and beat until combined well. On low, beat in eggs, just until blended. Add sour cream and vanilla and beat until just blended. Pour over chilled crust.
3
Bake at 325 degrees for 1 to 1 1/4 hours. Then, turn oven off and put the handle of a wooden spoon in the door to hold it open. Let it sit in the oven for another hour, then GENTLY remove it from the oven and set it on a baking rack for another hour. (This process allows for the final cooking and gradual cooling, so that it does not crack.) Then run a knife around the sides of the pan, cover and chill for 6 hours or overnight. Remove pan sides prior to serving, and decorate with topping if desired.

About this Recipe

Course/Dish: Cakes, Other Desserts