Every once in a while someone in the family gets a hankering (love that word) for cheesecake. Thick, creamy, deliciousness nestled in a graham cracker crust. The only problem is that I never have 4 packages of cream cheese on hand, so it is always a plan ahead or make a spontaneous trip to the store. Patience is key for cheesecake.
Once you have gathered all of your ingredients, it really is easy to put together.
Preheat the oven to 350 degrees F. Grease a 9 in springform pan and place on a larger baking sheet to catch butter drips.
Prepare graham cracker crust and firmly press in pan. I love a good thick corner, so I pile it up around the edge of the pan.
Now it is time to make the filling. Follow the instructions on the recipe below and keep these tips in mind. Scrape the sides and bottom of the bowl OFTEN. You do not want chunks in your cheesecake. Also if you scrape often you will not end up overbeating, which will increase the chance of your top cracking. Not that mine ever cracks (mostly it does). If by chance it does, just pile on some fruit sauce (recipe here). Not only is it pretty, it is pretty delicious.!
Here you go. . . have a taste.
Now go make a whole one!
Here is my little cheesecake man (bed head and all) enjoying his breakfast of champs, that he so patiently waited for overnight.
New York Style Cheesecake Recipe
Graham Cracker Crust
- 2 cups graham crackers finely crushed
- 1/4 cup white granulated sugar
- 1/2 cup unsalted butter, melted 1 stick
- 4 8 oz. packages cream cheese, room temperature
- 1 cup white granulated sugar
- 3 Tablespoons flour
- 5 large eggs, room temperature
- 1/3 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
Melt butter and combine with sugar and graham crackers until evenly moistened. 2) Press the crumbs into a greased 9 inch springform pan covering the bottom and about 1 inch up the sides.
Place the cream cheese, sugar, and flour into a bowl. You can either use a stand mixer or a hand mixer, either is fine. Beat on medium speed for about 2 minutes until smooth and creamy. You need to scrape the sides and bottom often to make sure all of the cream cheese gets smooth and no lumps are remaining.
2) Add the eggs, one at a time, beating well in between each one. Scrape the sides and bottom of the bowl and then 3) add in whipping cream and vanilla. Stir until well incorporated. 4) Pour filling into crust.
Preheat the oven to 350 degrees F. Grease a 9 inch springform pan. Put a larger pan under while baking to catch butter leakage. Once cheesecake is prepared place in oven for 15 minutes and then lower the oven temp to 250 degrees F and continue baking for approx. 1 1/2 hours. Until it is set (firm) and only slightly wobbly in the center. Remove from oven and place on wire rack. Run a knife around the edge of the pan to help keep the top from cracking while cooling. Once cool (and not before) cover with plastic wrap and refrigerate. Overnight is best.
Tips: To help prevent top from cracking there are a couple things you can do: Do not over-mix or over-bake. Even then, cracking may still happen. Add some fresh fruit or fruit sauce and no one will ever know except you.
Thanks for stopping by. Happy baking!