New York Cheesecake

By Carolynne

Ingredients

• 20 graham crackers, crushed
• 2 tbsp butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tbsp vanilla extract
• 1/4 cup all-purpose flour

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

1. Please take out all cold ingredients a couple hours beforehand and make sure they are at room temperature before starting to make this cheesecake!
2. Preheat oven to 350F. Grease a 9 inch spring-form pan and cover the outside of the pan with tin foil.
3. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring-form pan.
4. In a large bowl, mix cream cheese with sugar until smooth. Do not over mix.
5. Blend in milk and then mix in the eggs, one at a time, mixing just enough to incorporate.
6. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
7. Boil 5 cups of water and pour into a large baking tray on the middle rack of the oven. This is called a water bath and it will help cook the cheesecake in a gentler manner.
8. Cover the bottom of the spring-form pan with tin foil. Put the spring-form pan directly into the water bath (as long as the water does not go over the sides of the spring-form pan). This is not necessary however. You can have the water bath on the bottom rack of the oven and the spring-form pan on the rack directly above it.
9. Bake the cheesecake in preheated oven for 1 hour. After an hour, turn the oven off and forget the cake. Do not take it out of the oven. At this point the cheesecake will still be jiggly in the middle. That is okay. Let cake cool in the oven with the door closed for 5 to 6 hours; this will help prevent cracking. Chill in refrigerator until serving.