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New York Cheesecake




I love cheesecake! Now I prefer chocolate cheesecake, dulce de leche, oreo..... I like a little extra in my cheesecake. When I was asked to make a cheesecake for dessert one night I searched online for a recipe and it was a total fail!! The directions said to bake it for 40 minutes, which I did. The cheesecake was so jiggly, that I left it in the oven for 15 minutes longer. Not wanting to over bake it, I took it out and let it cool for a whole day, before we even sliced into it. It was no where near set, the center was custard like and it was unsafe to eat. As much as it broke my heart, I had to toss the whole cheesecake :(





Well, I bought a ton of cream cheese the other day, since it was on sale. This time, I told myself, I'd ask someone I was sure knew what she was doing in the kitchen, LOL. I turned to my friend Amy, who writes the blog Crumbs in my Mustachio. I first found Amy's blog on Facebook and quickly became a fan. She is an amazing baker, which is what I liked about her from the start. We've gotten to know each other a bit better and she is a hoot! I'm glad to be able to call such a fun and talented woman, my friend! Anyway, I asked Amy if she had a fool proof, kick butt cheesecake recipe and this is the one she pointed me to. The directions couldn't be simpler and I love that I didn't need a chee chee water bath to bake it in, LOL. It came out perfectly. It is creamy, slightly sweet and pairs perfectly with fresh strawberries. Hubby was thrilled to FINALLY have his New York Cheesecake and I, of course needed to add chocolate to my serving!




New York Cheesecake

adapted from Crumbs in my Mustachio

printable version


2 C graham cracker crumbs

1/2 C butter, melted

2 Tbs sugar

4- 8oz blocks cream cheese

1 1/3 C sugar

2 Tbs cornstarch

1 Tbs vanilla

3 eggs

1 C sour cream


Pre-heat oven to 325 degrees


In a small bowl combine graham cracker crumbs, melted butter, and 2 Tbsp sugar. Press into the bottom and 1/2 inch up the sides of a 9 inch spring form pan. Place in the freezer while you make the rest.


Whip room temperature blocks of cream cheese until fluffy. Add sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.

Pour into crust. Bake for 1 1/4 hours until center is almost set.


Cool on wire rack for 15 minutes. Run knife around edge of pan. Continue to cool on wire rack for 45 more minutes. Refrigerate for at least 3 hours!! Garnish as desired!







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