Mmmmmmm…is it okay for me to moan over my own cooking???
I’m not sure if that’s proper etiquette, but let me put it this way, I couldn’t help myself. I made a New York Cheesecake to die for.
This past weekend dear friends from northern Virginia joined us for dinner. While dinner was delicious, dessert was downright heavenly. This cheesecake was balanced in flavor and creamy in texture. The crust a lovely combination of vanilla wafers with graham crackers.
The beauty of this cheesecake is its simple ingredients, and how surprisingly simple it is to make. Yes, cheesecakes crack and this one did, but honestly, it’s the taste that matters. In a way the crack gives it a special touch.
I have made this cheesecake for years but lately, it has received rave reviews…our friends (who took several pieces home) said, “the pieces tasted creamier and richer the second evening. What flavor!” While my new son-in-law said it was the best New York cheesecake he has ever eaten. Are you ready to make a moan inducing cheesecake?!
Here’s what you will need:
- 1 ½ cups vanilla wafers*, finely crushed
- 1 small stack graham crackers*, finely crushed
- 2 Tbsp. butter, melted
- 2 lbs. (4 – 8oz bricks) full fat cream cheese*, room temperature
- ¾ cup sugar
- 2 large eggs, slightly beaten
- ½ tsp. vanilla
- ½ tsp. almond extract
- 2 Tbsp. cornstarch
- 1 cup sour cream
- Preheat your oven to 350 degrees (F). Line the bottom of a 9” springform pan with parchment paper and butter the sides of your pan.
- In a bowl combine crushed wafers and graham crackers with butter. Press evenly into the bottom of the 9” springform pan.
- Begin by beating room temperature cream cheese for about a minute then add sugar and beat until smooth and light. Be sure to scrape the sides and bottom of your mixing bowl.
- Add in room temperature eggs (slightly beaten), vanilla, almond extract, cornstarch and beat until incorporated. Again, scrape the sides and bottom of your mixing bowl.
- Stir in sour cream and blend well but don’t over beat.
- Pour into prepared crust and bake in preheated oven for 35 minutes.
- Turn your oven off, open the oven door and place a wooden spoon in a manner that keeps the door cracked open.
- Leave your cheesecake in the cracked open oven for 4 hours.
- Remove from oven, let cool on the counter for at least an hour then place in the refrigerator for at least 24 hours before serving.
- I like to use the Honey Maid Fresh Stacks as they are half the size of the original packages. There are approximately 8 crackers in each stack.
- I also use the mini Vanilla Wafers…I start with processing about a fourth of the box. I then add more if needed.
- My go to brand for cream cheese is Philadelphia Original…I like the taste and how well it blends.
- I also use a heavy weight Kitchenaid springform pan. Love it!
Thank you to my dear friend, Dawn, for sharing this recipe with me so many years ago.
From my kitchen to yours…enjoy and bon appétit!