creamy new york style cheesecake

Name: Creamy New York Style Cheesecake
Prep time: 30 min
Cook time: 3 h 15 min
Ingredients: - crust:; 22 - graham cracker squares, (or 11 whole), crushed to crumbs; 1/4 cup(s) butter, melted; 1 teaspoon(s) cinnamon; 2 tablespoon(s) sugar; - filling:; 5 package(s) cream cheese, softened; 1 1/2 cup(s) sugar; 3 tablespoon(s) flour; 4 large eggs, beaten; 2 cup(s) sour cream; 2 teaspoon(s) vanilla

(8 RATINGS)

371 Pinches 5 Photos

Christine Whisenhunt

Visalia, CA

Updated on Oct 7, 2011

Cheesecake is one of my all time faves, so several years ago I set out to make the perfect cheesecake. Most cheesecakes out there are thin, 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, and trying various methods 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 SO worth it! It is 3-4 inches tall, light, creamy, and full of flavor. Everyone who tries it wants the recipe.

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prep time 30 Min

cook time 3 Hr 15 Min

method ---

yield

Ingredients

- crust:
22 - graham cracker squares, (or 11 whole), crushed to crumbs
1/4 cup butter, melted
1 teaspoon cinnamon
2 tablespoons sugar
- filling:
5 packages cream cheese, softened
1 1/2 cups sugar
3 tablespoons flour
4 large eggs, beaten
2 cups sour cream
2 teaspoons vanilla

How To Make creamy new york style cheesecake

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.

Step 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.
Step 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.
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