There are very few things in life that are as satisfying as a classic New York Style Cheesecake with fresh strawberries (and maybe even a handful of chocolate chips!). A couple years ago, I decided to bake a New York Style Cheesecake to bring with me to a Fourth of July party. The cheesecake ended up being so good that guests at the party had seconds and family friends came flocking when they heard what I had baked. Although I wish I had created this recipe myself, I actually found it on Pinterest thanks to Better Homes & Gardens. Happy baking!
Ingredients
- 4 – 8 oz packages cream cheese
- 3 eggs
- 2 ¼ cups finely crushed graham crackers
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- ⅔ cup butter, melted
- 1 ¼ cups sugar
- ¼ cup all-purpose flour
- 4 teaspoons vanilla
- 2 – 8 oz cartons sour cream
- ¼ cup sugar
Directions
Start by allowing the cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, for the crust, in a large bowl combine the crushed graham crackers, one tablespoon of sugar, and the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a greased 10-inch springform pan; set aside.
Preheat the oven to 350°F. In a large mixing bowl beat cream cheese and the 1 1/4 cups sugar with an electric mixer on medium to high speed until fluffy. Beat in flour on low speed until smooth. Add the eggs and 3 teaspoons of vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup of the sour cream. Pour batter into crust-lined pan. Place on a baking sheet in the oven.
Bake for 40 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken. Remove from oven. In a medium bowl stir together remaining sour cream, the 1/4 cup sugar, and the remaining 1 teaspoon vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Place it back in the oven and bake for 15 minutes more.
Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on a rack. Cover and chill for at least 4 hours or overnight before serving. Let stand at room temperature for 15 minutes before slicing.
