New York Cheesecake

It’s been a while since I posted a recipe.  I think now is as good a time as any to post one.

I love cheesecake.   Making my own cheesecake from scratch (I don’t have anything against the no-bake ones, just so we’re clear!) gives me a sense of pride.  My first cheesecake adventure was Pumpkin Cheesecake.  The next one was rather ambitious, Layered Mocha Cheesecake, something I’ve made twice or thrice but which I have yet to perfect where appearance is concerned.

Hubby has been requesting that I make “regular” cheesecake, meaning one that is preferably white and without traces of chocolate whatsoever.  I granted his wish on New Year’s Eve.

Before you react violently, I’d like to say that I am quite sure it wasn’t supposed to look like this because the New York cheesecakes I’ve had at restaurants doesn’t look anywhere near the one that came out of my oven.  I should have probably trimmed the sides and maybe the top of the cheesecake, too.  I got the recipe here, and looking at some of the photos posted on the site, I felt better when I saw that mine looked similar to what other bakers made.  How the other finished products came out silky white is still a mystery to me.

It looks more cheesecake-esque after it’s been sliced, leading me to think that maybe, I should have really trimmed the sides.  Ugh. Oh well.

Personally, I kinda liked the rustic look of my cheesecake.  Hee hee.  And in case it makes any difference,  Hubby thought it was good, I thought he was going to finish it all by himself.    Well, he did share it with us, so no weight loss pills necessary for him . :D

INGREDIENTS

For the crust:

15 graham crackers, crushed
2 tablespoons butter, melted

For the filling:

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

DIRECTIONS:

1.  Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2.  In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3.  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.
4.  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.

Please note that I added more butter to my crust.  Two tablespoons seemed to be not enough.

Cheesecake is very tricky to make.  Believe me when I say that this New York cheesecake and I will have a rematch.  The next one will look so much better…hopefully.  I’m thinking I should put the springform pan in a water bath next time and not wait for the top to turn brown. ;)


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Comments

11 Responses to “New York Cheesecake”

  1. Andy says:

    Baking the cake at too high a temperature or baking it too long is the problem but at least you tried and you understand that there is a problem. I’ve seen cakes worse than this and the baker didn’t think there was a problem. Keep trying and you’ll get it perfect.

    Reply

    munchkinmommy Reply:

    Hi Andy! Thanks for the tip and the words of encouragement. I like sharing my kitchen experiences, and that includes failures. Hee hee. I used to wonder why some recipes suggest a water bath and some don’t. I only understood when I chanced upon a site earlier today which had tips on making cheesecake. :) I’m excited to try this again. Hopefully, the next one will look more appetizing. :) Thanks for dropping by! Cheers!

    Reply

  2. mikky says:

    it looks perfect to me, i love the rustic look it has… :)

    Reply

    munchkinmommy Reply:

    Hi Mikky! That’s so kind of you. Ha ha! I like the rustic look, too…if only it were supposed to look like that. :) Thanks for dropping by!

    Reply

  3. avril says:

    Ah, my mouth waters at the sight of the cake. A New Yorker once taught us how to make a New York Cheesecake. The rustic look is fine as long as it tastes good and I think it does!

    Reply

    munchkinmommy Reply:

    Hi Tita Myra! You’re so kind! Haha! Hubby did like the cheesecake, in spite of how it looked. Either the cheesecake was really good or dear husband didn’t want to offend me. Haha! Pogi points for him! :) Have a great weekend!

    Reply

    avril Reply:

    From the looks of it, I know it tastes really good. I’m partial to cheesecake. I can’t resist them. Have a nice weekend too! Happy baking:-)

    Reply

    munchkinmommy Reply:

    Tita Myra, as a little girl, Chocolate Mousse was my favorite. And then I tasted Blueberry Cheesecake and had a change of heart. I’m crazy about chocolate though and that’s not about to change any time soon. :D

    Reply

  4. Manang says:

    I tried to make a cheesecake before that I used a water bath, but the springform pan was leaking…I was discouraged since then, because I ended up with just half. I never made one again…
    Maybe I should try without the water bath! Maybe I will like it better!

    Manangs last blog post..Food Processor

    Reply

    munchkinmommy Reply:

    Hi Manang! That time that you made cheesecake, did you cover the bottom of your springform pan with aluminum foil? I think that’s the trick that addresses the leaking. :) It’s funny how we want to do the exact opposite the next time we make cheesecake. I have to get this right next time! From what I’ve read, a water bath is supposed to prevent the cheesecake from getting burnt. I really hope it works!

    Reply

  5. Manang says:

    I did put foil around the springform pan (OUTSIDE, though). And the mixture still leaked out. Maybe it should have been inside???
    Ah basta, I will try baking muna without water bath.

    Manangs last blog post..Honey Garlic Pork Roast

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