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. 

INGREDIENTS:

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


DIRECTIONS:
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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