New York Cheesecake
What first springs to mind when someone mentions New York City? Vertigo-inducing skyscrapers, pulsating avenues of flickering lights, endless surprises on every corner displaying the very edgiest of art and style? We are pretty sure food lovers would think along different lines and immediately say - cheesecake, of course! And what a joy a classic New York style cheesecake is - so dense, so rich, so creamy and simply delectable in every possible way! Make sure you think ahead on this one and prepare it well in advance, it needs some resting time to become perfect - but don't let that put you off, the result will be as sublime as a day out becoming entranced with the magnetism of New York City!
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Ingredients
- 15 graham crackers, crushed
- 2 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
Cooking guidelines
Preheat your oven to 350°F/175°C.
Take a 9 inch springform pan and grease it well.
Start by crushing your graham crackers. You can either whiz them in your food processor or, if you prefer, put them in a sealable plastic bag, taking care to get all the air out of the bag, and crush them with a rolling pin. Pour the crumbs into a medium sized bowl. Melt your butter in a small pan over medium or medium-low heat, making sure the butter does not turn brown and pour it over your graham cracker crumbs. Mix well, spread the mixture over the bottom of your springform pan and press firmly to get a compact dough all across the bottom.
Take a fresh large bowl and mix together the cream cheese and sugar until smooth. Pour in the milk and then mix in the eggs one at a time, taking care to blend everything well but not to over-mix the cream. Fold in the sour cream, vanilla extract and flour. Mix together until you get a lovely, silky and smooth cream. Pour the cream over the graham cracker crust in your springform pan.
Place the cake in the preheated oven and bake it for 1 hour, but do not open the oven once the hour has elapsed. Simply turn the oven off and let the cake cool for 5 to 6 hours with the oven door closed. This is very important to prevent your cake from cracking. Transfer the cake to the refrigerator and let it chill thoroughly before serving it with a topping of your choice.
