Say Cheesecake!

Here is my favorite recipe for cheesecake (believe me I have tried at least 50! I started baking cheesecakes 10 years ago, and love finding the best recipes) I will also add some of my tips at the end.

New York Cheesecake

Crust:

1 1/2 cups crushed graham crackers

3 Tbs sugar

3 Tbs melted butter

Stir together sugar and grahams, add butter and stir well with a fork. Press into a greased 10 inch springform pan. Bake at 325 for 10 minutes.

Filling:

5 eight ounce packages cream cheese

1 cup sugar

3 Tbs cornstarch

1 Tbs pure vanilla

1 cup sour cream

4 eggs

Beat 1 package cream cheese with the corn startch to make a good "base" (mix about 2 minutes) add 1 package at a time mixing well after each and scraping sides as you go. Slowly add sugar. Add vanilla, mix well. Add sour cream mix well. Add eggs one at a time and mix until just blended. Pour over crust. Bake for 1 hour 5 minutes at 325 degrees. Cool completely. Refirgerate overnight. Add fresh fruit or canned toppings just before serving. Serves 16-18

Tips:

I use a KitchenAid 325 watt mixer (it's red and I love it!) Use the paddle attachment and use lowest setting when mixing.

If you don't have a springform pan they sell them at the restaurant supply on Fairview near Curtis. They are much cheeper than regular stores.

Make sure your cream cheese, eggs and sour cream are room temp. This ensures the creamiest mixture.

Make sure your mixture is the creamiest you can get it BEFORE adding the eggs. You don't want to overmix after you add eggs or they will get fluffy and you will have lots of air in your cheesecake.

I think brands make the difference and this is what I use: Philidelphia cream cheese, REAL vanilla (any brand), Daisy sour cream (they don't add salt, it's just pure cream)

Spray the pan really well before the crust.

I bake my cheesecakes on a thin pizza pan. It makes it easier to take out of the oven and they just turn out better. I have attempted a water bath twice, and ruined a cheesecake because of leaky water. This is suposed to prevent cracks, but I get so few cracks without the water bath, so I don't use it. If you do get cracks, cover them with the fruit.

Your cheesecake will continue to cook after you take it out of the oven. Don't move it. Just let it sit there and cool. I run a knife around the edges if they look stuck (spraying well will prevent this) If the sides are stuck you may get cracks as it cools. It will look big and puffy when you take it out, but will go down as it cools. Don't overcook the cheesecake!

Cheesecakes taste the very best the day after they are made, so plan ahead.

In order to prevent a massacre of my cheesecake when serving I pre-cut the pieces. Use a hot, dry knife (heat the knife in hot water) and wipe the knife after each slice. Keep heating the knife after each slice. Then add your toppings just before serving.

Cheescakes freeze pretty well, just make sure you take it out two days before serving so it has plenty of time to thaw.

There you have it....now go make a cheesecake and let me know how it goes!

Beth

PS I have a few other great recipes for chocolate, vanilla, turtle and even a pumpkin swirl if you are interested!