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My Best Cheesecake Recipe

Our favorite cheesecake recipe is a creamy New York style

The best recipe for cheesecake around? You be the judge. This recipe for cheese cake has been a central part of all of our family gatherings for many years.

Everyone adores it! We prefer it with cherries on top but you can use any topping you prefer or leave it plain.

You will love this Recipe!

The recipe is written for you below the video

Link to the video on YouTube

Recipe For One 10 inch cake

Preheat oven to 400 degrees

Oven temps can vary so you may need to adjust this temperature for your oven.

Ingredients

New York Style

2 lbs.of cream cheese
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 Tablespoons cornstarch
1 cup sour cream

Crust

1 3/4 - 2 cups crumbs (I use graham cracker)
2 Tablespoons sugar
4 ounces butter (unsalted)

In a bowl mix the sugar and graham cracker crumbs. Melt the butter and add it to the crumb mixture. Mix until butter is incorporated. Press into a spring form pan covering the bottom and sides.

Tip: If you don't have a spring-form pan you can use a regular 10 inch baking pan. See below how to remove the cake from the pan.

Filling

Beat together the cream and sugar until light and smooth. Mix in the eggs, vanilla and cornstarch until well blended(do not beat) Stir in the sour cream until the mixture is well blended.

Bake

Bake for 10 minutes at 400 and then turn the oven down to 350 or less (I use 325 in my oven) for about 45 minutes or until the sides start to raise and are barely beginning to brown. The center may still be a little soft at this point but it will harden as the cake cools.

Turn the oven off at this point and cool the cake in the oven with the door ajar. (use a wooden spoon)

Cool

Once the cake reaches room temperature, leave it in the pan and cover with aluminum foil. Refrigerate for at least 4 hours.

Storing and Serving Your Cheesecakes

cheesecake recipe with cocnut crumb crust

Cheesecakes with coconut cake crumb crust.

At this point remove the sides of the pans, wrap the cake well in plastic wrap and freeze. When you are ready to serve the cake take it out of the freezer and use a spatula or large knife to remove the cake from the spring-form pan bottom. Slide it onto a cardboard round that has been decorated with a doily or a plate.

To remove the cake from a regular pan it's important that the cake be frozen. Place the pan over an open flame and move it around (make sure you have oven mitts on of course) The objective is to melt the butter in the crust just enough so that the cake will come out easily. Place a cardboard round over the top of the cake and flip it. Now place another cardboard round on the underside of the cake and flip it back.

You can use plates if you don't happen to have cardboard.