New York-Style Cheesecake
Posted on 11 May 2013A good cheesecake is my favourite (heavily unhealthy) dessert, and usually is a staple of my birthday. So if you bake the following recipe, I’ll love you eternally.
| Yield | 1 cake |
| Prep Time | 10-20 minutes |
| Cook Time | 1-1.5 hours |
| Special Equipment | 9-inch springform pan |
Graham Cracker Crust
| Amount | Ingredient |
|---|---|
| 1 cup | graham cracker crumbs |
| 3 tablespoons | sugar |
| 3 tablespoons | melted butter |
- Preheat an oven to 325 degrees Fahrenheit
- Combine the crumbs, sugar and butter & press onto bottom of a greased springform pan.
- Bake for 10 minutes.
Cheesecake Batter
| Amount | Ingredient |
|---|---|
| 4 cups | cream cheese |
| 1 cup | sugar |
| 3 tablespoons | all-purpose flour |
| 4 | eggs |
| 1 cup | sour cream |
| 1 tablespoon | vanilla |
- Combine cream cheese, remaining sugar and flour, until well blended.
- Crack and add eggs, one at a time to the batter, mixing well after each addition.
- Blend in sour cream and vanilla.
Baking the Cake
- Pour batter over the pre-baked crust.
- Increase oven temperature to 450 degrees Fahrenheit.
- Bake the cake for ten minutes at that temperature.
- Reduce oven temperature to 250 degrees and continue baking for another 60-90 minutes or until the cake passes a skewer test.
- At this point, shut off the heat & let the cake cool as the oven cools. This’ll prevent the cake splitting from heat shock when you take it out.
- After removing from the oven, place in a fridge or freezer to chill before applying any glaze or toppings.