New York Style Cheesecake

This recipe is your basic, run of the mill New York style cheesecake.  In my opinion it is merely a springboard to tasty goodness.  There are plenty of folks out there that like to go old school and eat cheesecake with a fruit topping of some sorts and call it a day.  I prefer a challenge.  This is a perfectly respectable place for anyone to start.  

Here are some tips for making a successful cheesecake:

1.  Make sure your cream cheese, eggs, and sour cream are at room temperature.  Do not try to microwave the cream cheese to hurry along the process. 

2.  Even though parchment paper can be a hassle it sure makes for a pretty presentation if you are able to remove the metal springform pan from the bottom of the cheesecake before serving.  Once is has set up in the fridge overnight and after removing the sides of the of pan, simply flip the cake over (still covered with the tea towel) and use a butter knife to pop the pan off of the bottom of the cheesecake.  Peel back the parchment paper and you have a perfect cheesecake to sit out on a serving plate.  

3.  The water bath helps prevent cracking on the cheesecake surface.  It isn't perfect by any means, and please remember to line the outside of the pan with aluminum foil or you will have a soggy nasty mess as the water leaks up into the cheesecake during cooking.  I have tried placing a Pyrex dish of water directly under the cheesecake on the next rack and it is not as effective.  Just buy some of those super big disposable aluminum pans from the grocery and they should work fine.

4.  If the cheesecake does crack on top simply add a topping and no one will know the difference.  

5.  The best way to cut a cheesecake is with a butter knife that is wet with warm water.  I fill a drinking glass with warm water and let the knife sit in the water before my first cut.  Then I return the knife to the water between each cutting, wiping off excess water with a paper towel before cutting my next slice.  

Ingredients:

1 package of graham crackers, crushed

3 tablespoons of melted butter

4 (8 ounce) blocks of full fat cream cheese

3/4 cup of milk 4 eggs 8 ounces of sour cream 1 1/2 cups of sugar 1 tablespoon of vanilla extract 1/4 cup of AP flour

Directions:

1. Preheat oven to 350 degrees and grease a 9 inch springform pan with cooking spray.  Line bottom of springform pan with parchment paper (use base of pan to guide you as you cut the paper before you assemble the springform and grease).
2. Pour crushed graham crackers into the bottom of the springform pan.  Pour in melted butter and mix gently with a large fork. It is okay if the parchment paper moves around a little.   Using your fist, press the mixture into the bottom of the pan until the pan is well covered.  Some people like to have the crust go up the sides but I prefer that the crust just be on the bottom of the cheesecake.
3. Bake crust for 10 minutes to set and remove from oven to cool while preparing the cheesecake mixture.
4. Put the four blocks of cream cheese in to your mixing bowl and add in the sugar.  Mix until well combined.
5. Add in the eggs one at a time mixing until just combined.  Do not over mix.
6. Add in the milk slowly and mix until combined. 
7. Add in the vanilla, sour cream, and flour and mix until combined well.  Do not over mix. 
8. Line the outside of the springform pan with aluminum foil.  
9. Pour cheesecake mixture in to pan and gently place in large aluminum pan.  Pour in warm tap water until water is about 1 inch deep.  
10. Gently move to oven and bake for 1 hour.  Turn off oven after one hour and let the cake sit in the oven (DO NOT OPEN THE DOOR) for 4 hours.  
11. Remove from oven, cover with a tea towel and let it refrigerate overnight.