New York Cheesecake

I am a huge fan of cheesecake.  It’s one of those sinful pleasures I love to enjoy while on vacation.  I’m obviously NOT on vacation, but with the April snow and cold temperatures, I decided to take a vacation in my kitchen and cook me a sinful cheesecake.  The only complicated task about making a cheesecake is waiting 24 hours to eat it.  If you do not have the patience, or the willpower, then please choose another recipe!  However, if you can wait until tomorrow, you will LOVE this cheesecake.  You can make it with the traditional graham cracker crust, or use something differently.  Today, I used blonde oreo cookies, but it is really good with lemon cookies or even just a butter shortbread cookie.  I topped it with a simple raspberry sauce made with thawed raspberries and sugar (one bag frozen to 1/2 cup sugar) and then I made real whipping cream of course (pint of whipping cream, whipped until soft peaks form, add 1/2 cup sugar and 1 tsp. vanilla).  TIPS:  over-mixing, over-baking and cooling too quickly will cause the cheesecake to crack.  So, with this recipe, wrap the bottom of your springform pan double layer of tinfoil.  Pour boiling water into a cookie sheet and set cheesecake on top.  Bake at 350 for 60 minutes.  It will not look done.  Don’t worry about it.  Just turn off the oven and let it sit there for 4-6 hours.  Also, make sure to grease the pan, because as the cheesecake cools, it will pull away from the side and if you didn’t grease the pan, this could cause cracking as well.  I actually made mine at 9:00 at night and I let it sit until I got up at 5:00 in the morning.  Then, transfer to the fridge and do not eat until that night.  You won’t be disappointed.  Yum!  I already want to make it again.

• CRUST:
• 2 cups crushed crumbs, your choice of cookie
• 6 TBSP. melted butter
• 1/4 cup sugar (only if using graham crackers)
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• CHEESECAKE:
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• 4 (8 ounce) packages cream cheese, room temperature (this is important, so microwave to room temperature if they are cold.  This prevents over-mixing.)
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/8 cup all-purpose flour

Directions

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 a greased 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. DO NOT OVERMIX.
4. 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.