New York Cheesecake Recipe

Delicious food is just one of the things New York is most famous for. After all, the original birth place of true pizza was New York, not Chicago. Truth be told, New York is also the birth place of the unforgettable New York cheesecake. Real New York cheesecake is not donned with fruit toppings or other "additional" ingredients and is known for it's sweet simplicity. The original New York cheesecake recipe may vary a little as time has gone by, although most of them are pretty much the same. But remember, the moment you add fruit, candies, or nuts, your beautiful cheesecake is no longer a true New York cheesecake however yummy it might be.

The Recipe

1) The homemade crust is first step to making a New York cheese cake so in a mixing bowl add

1 cup of graham cracker crumbs
3 tablespoons of sugar
3 tablespoons melted butter.

2) Mix until smooth.

* Don't make the mistake of trying a ready made crust and think you are making a New York cheesecake. 

3) Press into a nine inch spring form pan. If you don't have one, buy one. It won't turn our right if you don't. Be sure to press the crust onto the sides of the pan at least a little. Don't worry if it's not perfect. Only the store bought ones are perfect.

4) Bake the crust at 350 degrees for ten minutes.

5) Remove from heat and let cool.

Now it's time for the cheesecake.

* Take this out of the fridge beforehand to allow it to soften. Cold cream cheese is nearly impossible to mix.

1) Mix

5 eight ounce packages of cream cheese
1 cup of sugar.

2) Blend at medium speed until the mixture is creamy.

3) Add

3 tablespoons of all purpose flour
1 tablespoon vanilla.

5) Continue to mix at medium speed until the mixture is creamy. Don't over blend. The cheesecake will be tough if it is over blended.

6) Add

3 eggs one at a time until the egg is just blended.
1 cup sour cream

7) mix.

8) Pour the cheesecake mixture over the cooled crust.

Bake at 350 degrees for 1 hour. Don't open the oven door until the hour is over. Using potholders, jiggle the cheesecake. The center should be almost set. If the cheesecake is not quite ready, cook for another five or ten minutes.

When the cheesecake is ready, place the pan on a wire rack. After ten minutes, run a sharp knife around the edges of the pan. Don't remove the side of the pan until the cheesecake has cooled. Refrigerate at least four hours. Overnight is better.

Removing the bottom of the cheesecake pan is risky. Sometimes the bottom comes right off but at other times, you can have a disaster ready to happen. Most people serve the cheesecake with the pan on the bottom or cut the cheesecake prior to serving. If your cheesecake is cracked or got too brown, it will still taste delicious and you can always cover it with a little whipped cream and no one will be the wiser. Enjoy your homemade true authentic New York cheesecake!

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