Chantal's New York Cheesecake

I made this cheesecake for a dinner we were having with my husband's family from Canada this past weekend. We had a wonderful feast of food traditionally made in Newfoundland, Canada such as Corned Beef and Cabbage, Peas Pudding, and an array of boiled vegetables. They also made a delicious turkey to accompany the meal. Soooo moist and yummy! It was definitely a feast to remember. I wanted to contribute to their wonderful meal so I decided to make this New York cheesecake topped with whipped cream and fresh strawberries. I cooked the cheesecake in a water bath to prevent cracks which worked out perfectly. I also left the cheesecake in the oven for 6 hours after baking with the oven turned off as suggested in the recipe and then transferred it the refrigerator. It was a success!

Cheesecake in a water bath. I wrapped the pan two times with heavy duty aluminum foil and placed it in a large roasting pan. Then I poured boiling water into the pan until the water reached halfway up the cheesecake pan.

Chantal's New York Cheesecake

15 graham crackers, crushed
4 tablespoons butter, melted
1/4 cup sugar
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


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

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