New York Style Cheesecake

[Timmah!]

You can use a 9 inch springform pan, but I use a 9 inch glass casserole dish; being glass you want to reduce the temperature by 25 degrees to 325F.  I prefer to line the dish with foil for easier extraction.  If you want to prevent it from cracking, there's a few things you can do:             1. Use a water bath; also makes it creamier  2. Don't over-mix the ingredients, just enough to incorporate them 3. Don't bake at too-high a temperature; If you're baking BUY AN OVEN THERMOMETER to check the accuracy of your oven's settings. 4. Grease the inside of the dish so it can pull away as it cools & shrinks. 5. Don't cool too quickly.  After the 1 hour of baking, just turn off the oven, leave the door closed & let it sit in there for an hour, then bring it out & set it on a rack to cool for another hour at room temperature; afterwards, place it in the refrigerator to cool overnight so it can properly set.  It will have the best flavor and consistency after having at least 24 hours to set and develop; preferably 2 days.  A cheesecake in the fridge is good for about 5-7 days. 

15 graham crackers (crushed), 4 eggs, 2 tablespoons butter, melted, 1 cup sour cream, 4 packages cream cheese, 1 tablespoon vanilla, 1/4 cup flour, 1 1/2 cups white sugar, 3/4 cup milk.  You want your eggs, cream cheese & sour cream at room temperature; leave it sit out about a 1/2 hour to accomplish this.  I microwave the milk for ~20 seconds to warm it up too.  That way your ingredients don't seize up as you're incorporating them.

Preheat oven to 350F or 325 if using glass; mix crumbs and melted butter, press into bottom of baking vessel.  In a bowl, mix cream cheese with sugar, mix in milk, then eggs one at a time. Then mix in flour, vanilla, & sour cream.  Bake for an hour, turn off oven, leave door closed & let it cool in closed oven for at least an hour.  Then remove from oven and set on rack at room temp for another hour, then place in fridge to set overnight.  You can leave it in the oven after done baking for 5 hours if you like to be extra sure it won't crack, then place directly into fridge.   

 

Edited August 25, 2018 by Timmah!

[Angelz]

OMFG LOL Love the ending yum yum yum hahahhahahahhaha

[Predat0r]

the end 

[KillerKitty]

yep.... the end is really.... really...... ..... scary....

[Timmah!]

If you follow that recipe, it will be as good as anything you can buy in a store or restaurant.  Total cost ~$4.00 for what would be a $12.00 - $15.00 cheesecake.  =)

 

[Crack]

yeaaaaaa boyyyyyyyyyy!

[Timmah!]

Yessir, another easy recipe with a high reward to effort ratio; seriously haven't tasted anything better from any store or even the Cheesecake Factory.  Key is to let it sit in the fridge for 2 days for the flavor to develop.  Tasted pretty good after 24 hours, but was excellent by the end of the 2nd day.  =D

Edited August 26, 2018 by Timmah!
spelling

[Angelz]

58 minutes ago, Timmah! said:

but was excellent by the end of the 2nd day.  =D

I am surprised there was any left after the second day. In my house it wouldn't have made it past the first hour LOL

[Timmah!]

4 minutes ago, Angelz said:

I am surprised there was any left after the second day. In my house it wouldn't have made it past the first hour LOL

There was enough batter to fill that 9" casserole dish to the top; but having laid only 1 strip of aluminum foil in the dish & not a 2nd crosswise, the sides weren't completely lined & the batter would've run underneath, so I filled a loaf pan 3/4 full with the rest; that was gone in the first 24; the casserole lasted until today.  It makes a LOT, even with using only 3/4 of the batter in the casserole it was nearly 3" tall & substantial.  So I guess make a 'decoy' to take the hit to give the main one time to develop flavor.

[UNPROFOR]

Going to try iT only i wil eat with my mouth close lol 

[Icequeen]

Not sure how I missed this. Looks amazing. I love the no bake ones better though. Not sure why. Maybe because it's more of a cream pie. 

[Timmah!]

1 hour ago, Icequeen said:

Not sure how I missed this. Looks amazing. I love the no bake ones better though. Not sure why. Maybe because it's more of a cream pie. 

This is as smooth as it gets; I don't use any flour, just let it cool in the oven for 4 or 5 hours so it don't crack.   Only ingredients are 4 packages cream cheese, 1 1/2 cups sugar, 3/4 cup milk, 4 eggs, & 1 cup sour cream.

[Merlin007]

Hmmmm....  That looks good.  I miss a good cheesecake however my intolerance to lactose would have to disagree.

[J3st3r]

16 hours ago, Icequeen said:

Not sure how I missed this. Looks amazing. I love the no bake ones better though. Not sure why. Maybe because it's more of a cream pie. 

 

@Icequeen  wants a Creampie lol 

[rexbowan]

You are a Master Chef Timmah!

[Timmah!]

4 hours ago, rexbowan said:

You are a Master Chef Timmah!

Lol!  All it takes is following directions and - like anything else - practice.  Thanks, though.

[J3st3r]

Any time @Icequeen lol. 

[Switch-off]

Are you sure thats good