Yesterday was my boyfriends birthday and his favorite dessert is cheesecake! Now I usually like to throw a twist on cheesecake (like chocolate cheesecake, Oreo cheesecake, or strawberry, some sort of added flavor), but he really wanted a traditional cheesecake. This is my favorite recipe! Makes a decadent tall cheesecake, just like one you might find at the Cheesecake Factory! The recipe is below:
Here is the recipe I use!
For the Crust:
- 11-14 graham crackers (I used Trader Joe’s Cat Cookies: Picture below)
- 6-8 Tablespoons Melted Butter
- Butter for pan (Important: Room Temperature)
- 4-5 “grinds” of sea salt (1 “grind” equals one twist of a salt mill)
For the cheesecake (one 9 or 10-inch cake):
- 4 eight ounce packages Philadelphia cream cheese (important: room temperature)
- 1 1/3 cups (regular or “superfine” sugar)
- 1/4 cup all purpose flour
- 1/2 cup sour cream (important: room temperature)
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs (important: room temperature)
- Preheat the oven to 350 degrees.
- Butter the sides and bottom of a 10-inch springform pan.
- Wrap the exterior of the pan (including base) in a double layer of foil.
- To make the crust for the cheesecake: process graham crackers in food processor until fine. Now you can combine the crumbs, the melted butter, sugar, and salt in a medium bowl.
- Transfer the mixture to the pan and pat it into a flat layer using the bottom of a glass or meat pounder to make it even (I used a measuring cup).
- Put the springform pan in the refrigerator for about 15 minuets. then place it on a baking sheet and bake until the crust is firm, for about 15 minuets. let pan cool completely.
- Now beat Philadelphia (I used Trader Joes brand!) cream cheese in a large bowl, on medium speed until well combined and fluffy, for about 3 minutes (scrape down the sides too)
- In another large bowl, whisk together the sugar and flour. Set your mixer on low speed and add the sugar mix to the cream cheese. Mix until well combined and smooth.
- Now it is time to add the sour cream and vanilla. Mix again until smooth.
- Add the 3 eggs, one at a time thought, beating until they are just combined (do not overbeat)
- Now we are almost done. pour the cream cheese filling into your springform pan. Place the pan inside a large roasting pan.
- Carefully pour boiling water into the roasting pan. Pour in halfway up sides of springform pan. this will prevent the cake from cracking.
- Bake for 45 minutes, then reduce oven temperature to 325 degrees and continue baking your New York Cheesecake until it is set but still slightly wobbly in the center, another 30 minutes.
- Turn off your oven but leave your cake in oven with the door halfway open for a good hour.
- Now transfer the springform pan to a wire rack and let the cake cool completely. Refrigerate it uncovered overnight. Then you get the best results (I’ve put it in the freezer for times faster setting and it turned out just as yummy!)
- Before you unfold the cake, run a knife around the edge of the cheesecake. And also: when cutting out slices, hold the knife under hot tap water. Dip the knife into hot water and then wipe it on a clean towel before making a new cut. This method will prevent chunks of cake from the previous slice you made from depositing on top of the next slice. I tell you, this is great and it looks really good too.