New York Cheesecake

  Posted on February 20, 2012  by Leslie Blythe  3 comments

It’s unfortunate, but I love cheesecake. Let me be more specific – I love plain cheesecake, not mocha cappuccino, chocolate, kalua, Bailey’s, pumpkin, etc. I think flavoring it ruins the whole point. I also hate fruit on top!  Also, I do not like Italian cheesecake made with ricotta.  I will admit, I’m a cheesecake snob and purist.  My favorite place in New York for cheesecake is V & T Pizzeria and Restaurant.  It’s on 111th and Amsterdam.  My brother and his wife used to live on the same block.  I actually cheated and used light cream cheese and light sour cream and it turned out very light and fluffy.

New York Cheesecake

Serves 12

Crust
1 1/2 cups graham crackers, crushed
1/4 cup butter, melted
1/4 cup sugar

4 – 8 oz packages cream cheese
1½ cups white sugar
¾ cup milk
4 eggs
1 cup sour cream
1 Tbs vanilla extract
1/4 cup all-purpose flour

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

In a medium bowl, mix graham cracker crumbs, melted butter and sugar. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.