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
- 4 (8oz) cream cheese, softened to room temperature
- 1 1/2 C sugar
- 3/4 C whole milk
- 4 eggs
- 1 C sour cream
- 1 TBSP vanilla extract
- 1/4 C flour
- Whipped cream ingredients
- 1 C heavy whipping cream
- 1/2 C powder sugar
- 1 TSP vanilla extract
- 1 piping bag fitted with a star tip
Crust directions
- Preheat oven to 325
- Cut out a circle of parchment paper to fit on the bottom of the 9 inch spring form pan
- Using a ziplock bag, crush the graham crackers until fine crumbs, sand like texture.
- Using a medium bowl, mix graham cracker crumbs with melted butter.
- Press onto bottom of springform pan and about 3 inches up the sides
- Set aside
Cheesecake directions
- Using a standing mixer, mix cream cheese with sugar until smooth.
- Mix 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 the crust
- Bake in the oven for 1 hour and 15 minutes
- Turn the oven off, and let the cheesecake completely cool. About 3 hours
- This will help prevents cracking.
- Once it’s completely cool chill in refrigerator overnight
- Whipped cream directions
- Using a standing mixer, mix the heavy whipping cream on medium speed until stiff peaks form
- Mix in the powder sugar and vanilla extract
- Scoop whipped cream into the piping bag
- Pull out the cheesecake and pipe big dollops of whipped cream all over the cheesecake
- Using a flat spatula or a knife, smooth the whipped cream over the top of the cheesecake
- Using remaining whipped cream, pipe dollops around the edging
- Enjoy!
New York Cheesecake
Ingredients
Crust:
- 2 packages of original graham crackers
- 2 tbsp unsalted sweet cream butter melted
Cheesecake:
- 32 oz cream cheese, softened to room temperature
- 1 1/2 C sugar
- 3/4 C whole milk
- 4 eggs
- 1 C sour cream
- 1 TBSP vanilla extract
- 1/4 C flour
Whipped cream:
- 1 C heavy whipping cream
- 1/2 C powder sugar
- 1 TSP vanilla extract
Instructions
Crust:
- Preheat oven to 325
- Cut out a circle of parchment paper to fit on the bottom of the spring form pan
- Using a ziplock bag, crush the graham crackers until fine crumbs, sand like texture.
- Using a medium bowl, mix graham cracker crumbs with melted butter.
- Press onto bottom of springform pan and about 3 inches up the sides
- Set aside
Cheesecake:
- Using a standing mixer, mix cream cheese with sugar until smooth.
- Mix 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 the crust
- Bake in the oven for 1 hour and 15 minutes
- Turn the oven off, and let the cheesecake completely cool. About 3 hours
- This will help prevents cracking.
- Once it’s completely cool chill in refrigerator overnight
Whipped cream:
- Using a standing mixer, mix the heavy whipping cream on medium speed until stiff peaks form
- Mix in the powder sugar and vanilla extract
- Scoop whipped cream into the piping bag
- Pull out the cheesecake and pipe big dollops of whipped cream all over the cheesecake
- Using a flat spatula or a knife, smooth the whipped cream over the top of the cheesecake
- Using remaining whipped cream, pipe dollops around the edging
- Enjoy!
Nutrition
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