Chantal's New York Cheesecake

By Unicorn1259

Ingredients

• 15 graham crackers, crushed
• 2 tablespoons 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 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Details

Servings 12
Adapted from allrecipes.com

Preparation

Step 1

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.

5. 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.

Notes:
Beat cream cheese with sugar only until smooth. Proceed with a wooden spoon for the rest of the recipe. OVERBEATING WILL CAUSE A CHEESECAKE TO HAVE THE "WRONG" TEXTURE.

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

2. Wrap your springform pan with 2 layers of aluminum foil to prevent water in the bain marie (water bath) from seeping in.

3. Place your springform pan in a water bath in the oven, filled with 1 inch of very hot water, then proceed to bake as instructed in the recipe.

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

5. Leave the cake in the oven for 2 hours to cool.