New York Cheesecake

This New York Cheesecake with homemade graham cracker crust and topped with a layer of whipped cream is so delicious. It rivals all my favorite restaurants!

New York Cheesecake

Makes one 9 inch springform pan

Crust ingredients

• 2 packages of original graham crackers
• 2 tbsp unsalted sweet cream butter, melted
• Parchment paper

Cheesecake ingredients

1. 4 (8oz) cream cheese, softened to room temperature
2. 1 1/2 C sugar
3. 3/4 C whole milk
4. 4 eggs
5. 1 C sour cream
6. 1 TBSP vanilla extract
7. 1/4 C flour
8. Whipped cream ingredients
9. 1 C heavy whipping cream
10. 1/2 C powder sugar
11. 1 TSP vanilla extract
12. 1 piping bag fitted with a star tip

Crust directions

1. Preheat oven to 325
2. Cut out a circle of parchment paper to fit on the bottom of the 9 inch spring form pan
3. Using a ziplock bag, crush the graham crackers until fine crumbs, sand like texture.
4. Using a medium bowl, mix graham cracker crumbs with melted butter.
5. Press onto bottom of springform pan and about 3 inches up the sides
6. Set aside

Cheesecake directions

1. Using a standing mixer, mix cream cheese with sugar until smooth.
2. Mix in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
3. Mix in sour cream, vanilla and flour until smooth.
4. Pour filling into the crust
5. Bake in the oven for 1 hour and 15 minutes
6. Turn the oven off, and let the cheesecake completely cool. About 3 hours
7. This will help prevents cracking.
8. Once it’s completely cool chill in refrigerator overnight
9. Whipped cream directions
10. Using a standing mixer, mix the heavy whipping cream on medium speed until stiff peaks form
11. Mix in the powder sugar and vanilla extract
12. Scoop whipped cream into the piping bag
13. Pull out the cheesecake and pipe big dollops of whipped cream all over the cheesecake
14. Using a flat spatula or a knife, smooth the whipped cream over the top of the cheesecake
15. Using remaining whipped cream, pipe dollops around the edging
16. Enjoy!

New York Cheesecake

 

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Serves: 1

Ingredients

• Crust ingredients
• 2 packages of original graham crackers
• 2 tbsp unsalted sweet cream butter, melted
• Parchment paper
• Cheesecake ingredients
• 4 (8oz) cream cheese, softened to room temperature
• 1½ C sugar
• ¾ C whole milk
• 4 eggs
• 1 C sour cream
• 1 TBSP vanilla extract
• ¼ C flour
• Whipped cream ingredients
• 1 C heavy whipping cream
• ½ C powder sugar
• 1 TSP vanilla extract
• 1 piping bag fitted with a star tip

Instructions

1. Crust directions
2. Preheat oven to 325
3. Cut out a circle of parchment paper to fit on the bottom of the spring form pan
4. Using a ziplock bag, crush the graham crackers until fine crumbs, sand like texture.
5. Using a medium bowl, mix graham cracker crumbs with melted butter.
6. Press onto bottom of springform pan and about 3 inches up the sides
7. Set aside
8. Cheesecake directions
9. Using a standing mixer, mix cream cheese with sugar until smooth.
10. Mix in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
11. Mix in sour cream, vanilla and flour until smooth.
12. Pour filling into the crust
13. Bake in the oven for 1 hour and 15 minutes
14. Turn the oven off, and let the cheesecake completely cool. About 3 hours
15. This will help prevents cracking.
16. Once it’s completely cool chill in refrigerator overnight
17. Whipped cream directions
18. Using a standing mixer, mix the heavy whipping cream on medium speed until stiff peaks form
19. Mix in the powder sugar and vanilla extract
20. Scoop whipped cream into the piping bag
21. Pull out the cheesecake and pipe big dollops of whipped cream all over the cheesecake
22. Using a flat spatula or a knife, smooth the whipped cream over the top of the cheesecake
23. Using remaining whipped cream, pipe dollops around the edging
24. Enjoy!

3.5.3229

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