World Famous Cheesecake

New York Style Cheesecake

 

You’re in for a treat today! This is my “World Famous” New York Style cheesecake recipe! Well, at least with our family and friends. I have been making this New York Style cheesecake for about  20+ years. Fun facts about my cheesecake:

  1. I know when it’s a “good one” based on how it smells the last 15 minutes of baking and how heavy it feels when I pull it out of the oven.
  2. It is absolutely the best the second and third days after it has been prepared! So feel free to make ahead and garnish to your liking right before you serve.
  3. My family does not order cheesecake while dining out because they all say “it won’t be as good as yours.”
  4. People have paid me to make these cakes!

So, now that I’ve tried to express how good this cheesecake is, it’s time to share the recipe, and it needs to be followed exactly!

Ingredients:

  • 1 and 3/4 cup graham cracker crumbs (I make my own-but you can use already crushed)
  • 1/3 cup  good butter, melted
  • 1 and 1/4 cup sugar, divided
  • 3 packages Philadelphia Cream Cheese (do not use generic), softened naturally
  • 1 cup good quality sour cream
  • 2 teaspoon of really good vanilla
  • 3 eggs

Directions:

  • Heat oven to 400*F
  • Mix graham crumbs, butter, and 1/4 cup sugar with a fork.
  • Press firmly with a spoon into the bottom and about an inch up the sides of a 9″ springform pan.
  • Bake for 4 minutes. Remove from oven.
  • In a large bowl or your mixer bowl, beat  cream cheese and remaining sugar. The consistency  of these mixed together should be thick.
  • Add eggs one at a time until just blended. Add vanilla and blend. This is where the consistency softens up and is thinner because you’re adding liquid-based ingredients.
  • Now add the sour cream and just mix in by hand until it has a smooth consistency.
  • Pour over prepared crust. Smooth the top out to touch the sides of the pan.
  • Bake at 400*F for 10 minutes. Then turn temperature down to 350*F and bake for 1 hour.
  • After 1 hour at 350*F, turn the heat off and and open the oven door for another 1 hour.
  • Refrigerate for a minimum of 5 hours, overnight is far better. Once completely cooled I use a flat frosting knife to cut around the edge of the pan to loosen the cake, then carefully open the clasp and remove the pan.
  • Garnish however you want!

My family loves this garnished with homemade whipped cream dollops, fresh strawberries, and Sanders Caramel and Hot Fudge drizzled over the top.

I’ve added Caramel Apple topping in the fall, Dark Chocolate Peppermint at Christmas, and today I used fresh blackberries with sprigs of fresh lemon thyme.

I hope you and your families enjoy this recipe as much as we have!

 

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