Yesterday was Peter’s 27th birthday. He doesn’t like his birthdays. He hates anyone knowing about them and just doesn’t care. But as I always LOVE my birthdays, I tried to make somewhat of an effort for him. I made his is favourite dish that I can make: New York Cheesecake. He always requests it for his birthday and he says that it is better than any cheesecake he has ever tasted. I don’t know if he is just saying this, but it makes me feel so special. Here is a picture of my cheesecake from yesterday and the recipe follows if anyone wants to give it a shot.
NEW YORK CHEESECAKE
- 20 graham crackers, crushed
- 2 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
- Please take out all cold ingredients a couple hours beforehand and make sure they are at room temperature before starting to make this cheesecake!
- Preheat oven to 350 degrees F. Grease a 9 inch springform pan and cover the outside of the pan with tin foil.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
- In a large bowl, mix cream cheese with sugar until smooth. Do not over mix.
- 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.
- Boil 5 cups of water and pour into a large baking tray on the middle rack of the oven. This is called a water bath and it will help cook the cheesecake in a gentler manner.
- Put the springform pan directly into the water bath (as long as the water does not go over the sides of the springform pan). This is not necessary however. You can have the water bath on the bottom rack of the oven and the springform pan on the rack directly above it.
- Bake the cheesecake in preheated oven for 1 hour. After an hour, turn the oven off and forget the cake. Do not take it out of the oven. At this point the cheesecake will still be jiggly in the middle. That is okay. Let cake cool in the oven with the door closed for 5 to 6 hours; this will help prevent cracking. Chill in refrigerator until serving.
As I stated above, the cheesecake turned out perfectly with no cracks and a great consistency. Be careful though, it is delicious and easy to eat the whole cake! Share with your friends and your hips will thank you 🙂
The recipe I use is from all recipes and it’s called Chantal’s New York Cheesecake and it has never failed me.
In other news I had my first self “weigh in” this week, after I made my decision to get back on the wagon, and I am proud to say that I have lost 1.5lbs this week. I watched what I ate a whole lot more and I exercised 3 times this week. Let’s hope I keep it up 😀
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