Thursday, November 15, 2012

new york cheesecake

I always wanted to try baking cheesecake, but thought of using 4 packages of cream cheese stop me from baking. But I finally did it and it's worth it! It's 4 packages of cream cheese, but you get at least 12 good size slices. The original recipe is here. [Sorry no pictures -- will take more when I bake again... soon.]


[Graham base layer]
Graham cracker crumbs - 3 cups (crushed)
Butter - 3 TBS (melted)

Cream cheese - 4 packages (8 ounce each) (softened)
White sugar - 1 and 1/2 cups
Milk - 3/4 cup
Eggs - 4 (room temperature)
Sour cream - 1 cup
Vanilla extract - 1 TBS
All-purpose flour - 1/4 cup


  1. Grease a 9-inch springform pan.
  2. Measure all ingredients. 


  1. Preheat oven to 350 F. 
  2. In a microwavable bowl, melt 3 TBS of butter. Add graham cracker crumbs. Press down on the 9-inch prepared springform pan.
  3. In another bowl, beat cream cheese and sugar only until mixed. **see TIPS 
  4. Using a wooden spoon/spatula, add in milk, eggs, sour cream and vanilla extract. Beat in until well mixed, but don't whisk it or over mix it. 
  5. Fold in flour into cream cheese mixture using spatula, until smooth. 
  6. Pour cheesecake mixture on the graham layer. 
  7. Bake in 350 F oven for 1 hour. Turn off the oven and let the cheesecake sit in the oven for 5-6 hours. Take it out, cover and refrigerate until ready to serve. 


  1. Goes perfectly with fresh strawberries 
  2. Serve with strawberry sauce (fresh cut strawberries - 2 and half cups + 1/4 cup sugar + 1 tsp vanilla, simmer in a pot until thickens)
  3. It's really good by itself, too. :) 


  • Avoid beating too much so use your own strength to mix instead of the electric mixer. Soften cream cheese so you can work easily with them. 

1 comment:

  1. I just ate some blueberry cheesecake today. Oh... so sinful! And that is A LOT of cream cheese!!