I am no baker, but I do think I am a pretty good cook. I have nothing against baking – after all I do love cookies and cakes – but the precision it takes to bake is not for me. I like to cook the way Bob Ross used to paint. A blank canvas with so many possibilities. No measurements – just a little this and a little that. In the end, it was always a masterpiece.
I say all this to tell you that this NY cheesecake that I BAKED, is easy and GOOD! The recipe was given to me by a sweet friend who is a PHENOMENAL baker. I hope you like it too!
ny cheesecake
- 15 graham crackers, crushed
- 2 tablespoons butter, melted
- 4 – 8 oz packages of cream cheese
- 1 1/2 cups sugar
- 3/4 milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/3 cup all purpose flour
- Note: I made my cheesecake completely gluten free by using gluten free graham crackers & flour
- Preheat oven to 350 degrees and grease a 9 inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter and press into the bottom of your pan.
- In a large bowl, mix cream cheese with sugar until smooth.
- Blend in milk and then add eggs one at a time.
- 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 leave the cake in the oven for 5 to 6 hours to prevent cracking.*
- Chill in the refrigerator until serving. *I left the cheesecake in the oven for 1 hour after baking and then chilled. It had a crack in the middle which I place strawberries and blueberries over.
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