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!
Servings: 12 servings
- 2 packages of original graham crackers
- 2 tbsp unsalted sweet cream butter melted
- 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
- 1 C heavy whipping cream
- 1/2 C powder sugar
- 1 TSP vanilla extract
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
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
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
Calories: 741kcal | Carbohydrates: 73g | Protein: 11g | Fat: 45g | Saturated Fat: 24g | Cholesterol: 181mg | Sodium: 605mg | Potassium: 270mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1590IU | Vitamin C: 0.3mg | Calcium: 171mg | Iron: 2.6mg