The Super Bowl is tomorrow, and because we’re rooting for the Giants in our house, I’ve prepared a New York style cheesecake to celebrate. I’m not sure what makes a cheesecake “New York style,” but this was fairly easy to prepare, except for the crust. This was my first graham cracker crust, and I definitely improvised and deviated from the original recipe to get the consistency and amount I needed, but it turned out just fine. The true test will be if it tastes good, but we won’t know until tomorrow, as cheesecake must be refrigerated overnight before serving. We’ll add some fresh whipped cream, blueberries, and strawberries tomorrow.
Graham Cracker Crust
- 18 graham crackers
- 12 tablespoons butter
- 2 tablespoons sugar
Preheat oven to 375 degrees.
Melt butter in a saucepan or microwave.
Break graham crackers into smaller pieces and place in a food processor, then process to crumbs, with no large pieces remaining.
Mix graham cracker crumbs and sugar together, then stir in butter until the mixture is evenly moistened.
Press crust mix up the sides and along the bottom of a 9-inch springform pan. I used my hands and the bottom of a glass to get the crust as flat as possible.
Bake for 10 minutes.
Cool completely on a wire rack before adding filling.
- 3 packages cream cheese, 8 ounces each, softened
- ¾ cups sugar
- 1 tablespoon flour
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- 1 large egg yolk
- ¼ cup milk
Preheat oven to 300 degrees.
In a mixing bowl combine cream cheese and sugar, beating until fluffy.
Add flour and vanilla, beating until well combined.
Reduce speed to low and beat in eggs and yolk, one at a time, until well combined.
Add milk and beat until just blended.
Pour batter into prepared crust and bake for 55-60 minutes, until set but slightly jiggly in the center.
Cool completely on a wire rack, then refrigerate overnight before serving.