Mar 19, 2012

New York Cheesecake

Have you ever been to The Cheesecake Factory? And had a brain aneurysm trying to pick a flavor of cheesecake to eat? Seriously, there are more flavors on that menu than in a bag of Jelly Bellies. Don't get me wrong - I loooove The Cheesecake Factory. I love their meals and their cheesecakes. I just have serious commitment issues when it is time to pick a cheesecake. Fruity or chocolatey? More basic original flavor or something so un-cheesecake-ish, like red velvet? Caramelly? Oreos? Cookie dough? Nuts? Snickers? Gah! Do you see my dilemma?! Luckily for you, I made a perfect, plain, New York Cheesecake that you can either eat simply, or jazz up as much as you like. I added my friend's blueberry sauce recipe and it was perfect. No aneurysms in sight. 

One little note to keep in mind - this cake cooks for an hour and then cools in the oven for 5-6 hours. And then it needs to chill in the refrigerator a few hours before serving, so it's nice and cold. It's best to bake it the day before you plan on serving, so it's cooled and chilled before you need it. 


1 1/2 cups finely ground graham cracker crumbs (About 15 whole crackers chopped in the food processor. Or smashed with a hammer. Your choice)
1/3 cup sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon
4 (8 ounce) packages cream cheese
1 1/2 cups sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Boiling water

Preheat oven to 350 degrees. Line a spring form pan (or a cake pan) with foil and grease with nonstick cooking spray. 

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture onto the bottom of a spring form pan (or on the bottom and up the sides of a cake pan).

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 to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Boil about 4 cups of water and pour into a large baking pan. Place cheesecake inside pan filled with water. 

Bake in preheated oven for 1 hour. Do not open oven. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

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