New York Style Cheesecake has always been in the “I’ll never be able to make that, so I might as well not try” category, for me. As I was having dinner with my dear friend Jamie, she told me about her first experience making a cheesecake from scratch. I listened in amazement as she described her fool-proof method, and how easy it was! So I decided to try her method, and it turned out great! Here’s how I made it:
First, you need a Springform Pan. Don’t let this intimidate you!
- 15 graham crackers, crushed
- 1 stick of butter, melted
- 32 oz Cream Cheese
- 1.5 cups sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- Strawberries (or Blueberries), with added sugar, left to sit in fridge for a while to stoke the juices.
- Chocolate or caramel sauce, with nuts
- Any pureed fruit
- Basically, add anything you like!
1. Mix the melted butter and cracker crumbs and press into the bottom of a greased springform pan.
2. Refrigerate while you make the filling.
1. Mix cream cheese and sugar on low speed with an electric mixer, just until blended
2. Blend in milk, eggs, sour cream and vanilla.
3. Pour into the spring form pan with the crust in the bottom.
4. Bake in preheated oven at 325 for about 2 hours.
5. Cool completely to room temperature. Chill in refrigerator for several hours or overnight before serving.
Jaime shared some keys for making sure the top doesn’t crack:
- Make sure all the ingredients are room temperature before you start cooking.
- Cook with low heat. 325 at the most.
Mine cracked just a little bit, but when I sliced it and added the toppings, it looked just fine! I definitely would serve this already sliced. I maybe should have waited a little longer to let the ingredients reach room temperature. I also may bump the oven temp down to 300, since Jaime says I have a “Super Oven.” It does run hot.
Have you ever made a Cheesecake from scratch? How did it turn out?
Shared with Tasty Tuesday at Balancing Beauty and Bedlam