This is a recipe I got off of allrecipes.com a long time ago and love it! It's a New York style cheesecake. I just looked the recipe up so I could paste it here and it still has a five star rating with almost 1000 reviews! Her crust didn't call for sugar, but I add some. Here is the link if you would like to read the reviews. http://allrecipes.com/Recipe/Chantals-New-York-Cheesecake/Detail.aspx
For Thanksgiving I make this recipe and pour it into three store bought graham crusts. Then I put chunks of store bought cookie dough in the batter and bake. SO GOOD!
Chantal's New York Cheesecake
INGREDIENTS
* 15 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
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. 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.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
This is the best cheesecake I've ever had!
1 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/4 cup butter, melted
5 (8 ounce) packages cream cheese, softened
5 eggs
2 egg yolks
1 3/4 cups white sugar
1/8 cup all-purpose flour
1/4 cup heavy whipping cream
Preheat oven to 400 degrees F.
Mix the graham cracker crumbs, sugar, and the melted butter together. Lightly Press mixture into the bottom of a 9"-10" springform pan.
In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into graham cracker crust.***
Bake at 400 degrees F for 10 minutes, then turn oven temperature down to 200 degrees F and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.
***To prevent a cracked cheesecake I suggest baking the crust first (for about 8 minutes) then fill the crust and follow the remaining baking directions from that point on.
To lessen the calories, I will often use a mixture of 2 reg philly cream cheese, 2 - 1/3 less fat cream cheese, and 1 fat free cream cheese.
Sometimes to wake up the flavour I will add 1 tsp almond extract, or vanilla extract. I love this cheesecake recipe, SO delicious.
I have used the one I got from the wilton site. Everyone said it was the best they had ever had.
http://www.wilton.com/recipes/recipesandprojects/wedding/gki_sm3tier.cfm
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