New York Cheesecake

By berrie

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Ingredients

Crust
1 1/2 cups of graham crackers (crushed)
1/4 cup butter (melted)
1/4 cup of sugar
1 teaspoon cinnamon
1/2 cup of walnuts (crushed) - optional
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
2 tablespoons all-purpose flour
Berries Topping
1/2 package of frozen berries
2 tablespoons white sugar
2 teaspoon cornstarch
1/2 cup water
OR
Sour Cream Topping
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Details

Level of difficulty Average
Preparation time 30mins
Cooking time 70mins
Cost Average budget

Preparation

Step 1

Preheat oven to 325F. Grease a 9 inch springform pan.

Step 2

In a medium bowl, mix graham cracker crumbs with melted butter, sugar, cinnamon and walnuts. Press onto bottom of springform pan.

Step 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.

Step 4

Wrap the pan in aluminum foil to prevent water from seeping in. Bake in preheated oven for 1 hour and 10 minutes in a water bath with hot water. Turn the oven off, and let cake cool in oven with the door closed for at least 2 hours; this prevents cracking. Chill in refrigerator until serving.

Step 5

Berries Topping
In medium saucepan, mix together sugar, corn starch and water, bring to a boil. Add in the berries and boil for 5 minutes, or until sauce thickens. If you wish, strain the hot mixture to remove seeds.

Step 6

Sour Cream Topping
Combine sour cream, white sugar and vanilla extract, and spread evenly after cheesecake has baked and cooled for 10 mins. Bake at 325F for 10 mins to set. Spread EVENLY, as the sour cream will not melt; it will only set, so any imperfection before you put it in the oven will show after baking. Leave in oven to cool for 6 hrs. Chill and serve!

~ Make sure that your ingredients are around room temperature, not cold, otherwise your batter will be lumpy

~ Right after baking, run a warm or greased knife around the rim of the cake to prevent cracking while cooling