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New York Style Cheesecake

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Rich, creamy and surprisingly simple. The slow cool in the oven is the secret to a crack-free top.

Ingredients

Units Scale
  • 15 graham crackers, crushed (or about 20 Oreos for something really special)
  • 2 tablespoons butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 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

Instructions

  1. Heat the oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Stir the cracker crumbs into the melted butter and press firmly into the bottom of the pan (and about 1/2 inch up the sides, if you like).
  3. Beat the cream cheese and sugar until smooth. Mix in the milk, then add the eggs one at a time, mixing just until each is blended in.
  4. Mix in the sour cream, vanilla and flour until smooth, and pour over the crust.
  5. Bake 1 hour. Turn the oven off and leave the cheesecake inside with the door closed for 5–6 hours to keep it from cracking.
  6. Refrigerate until serving. Top with fresh berries if you like.

Notes

I bake this last on the day before Thanksgiving and let it cool in the oven overnight. Leftovers freeze beautifully. Adapted from Chantal’s New York Cheesecake on Allrecipes.

Find it online: https://www.noordinaryhomestead.com/thanksgiving-just-desserts/