New York Style Cheesecake

New York Style Cheesecake

Yields: 1  9 inch Cheesecake

Ingredients:

4  8 oz packages Cream Cheese, room temperature

1.5 cups Granulated Sugar

3/4 cup Milk

4 eggs, room temperature

1 cup Sour Cream

1 Tbsp Vanilla Extract

1/4 cup All-Purpose Flour

Instructions

1. Set out your cream cheese and eggs until they become room temperature. (If they are too cold, your cheesecake will come out either lumpy or it will be over-mixed and crack.)
2. Preheat oven to 350 degrees. (Double check your oven temperature with an oven thermometer. If your oven is too warm, your cheesecake will crack.)
3. In a large bowl, mix the cream cheese and sugar until smooth. (Do not over-mix.)
4. Blend in milk.
5. Next add the eggs, one at a time. (Mix just enough for them to blend in but no more.)
6. Mix in sour cream, vanilla extract, and flour until smooth.
7. Pour mixture into prepared crust. (You will want a fairly deep pan for this.)
8. Place a cookie sheet under the pan, then place both pans in the oven for 1 hour. Cook until the edges harden and there is a 2-3 inch center that is still liquid. (It will set once cooled.)
9. Take the pan out of the oven and run a straight metal spatula around the outside of the cheesecake to separate it from the pan. (This also prevents cracking.)
10. Allow to cool to room temperature on a wire rack; 1-2 hours.
11. Cover with plastic wrap and place cheesecake in the refrigerator for at least 4 hours before serving.
12. To remove cheesecake from pan, scrape the sides again with a metal spatula, then pass the spatula under the bottom of the cake.

Cheesecake Topping

Ingredients:

1.5 cups Sour Cream

2 Tbsp Granulated Sugar

Instructions:

1. Preheat oven to 425 degrees.
   
2. Combine the two ingredients in a small bowl.
3. When your cheesecake has cooled for an hour or so, evenly spread the mixture on top.
4. Bake in the oven for 5 minutes.
5. Allow the cheesecake to cool on a wire rack until room temperature. Then place in refrigerator as usual.