OK, so maybe it’s not a masterpiece to you…but to me it was!
It was his only request and I’ll be honest, I was nervous.
I’ve only ever made mini-cheesecakes and was very intimidated by the 3 plus pounds of cream cheese that were going into this sucker.
Thankfully it went off without a hitch and there were NO CRACKS!!! Sadly, this cake was served at night with poor lighting and I don’t have a picture (that is quality enough) to show you. But trust me, it was crack free!
This is the BEST cheesecake I’ve had. It is super light and fluffy but at the same time so rich and decadent. The mixed berry sauce helps cut through that rich, creamy cheese and the slightly salty crust is the final touch. I would probably double the crust next time and press it halfway up the sides of the pan (because I’m obsessed with graham cracker crust) but you do you!
I saw somewhere that it’s national dessert day! HAPPY NATIONAL DESSERT DAY!!
I’m doing a juice cleanse…so editing this post and looking at these pictures and thinking about dessert is NEARLY KILLING ME. But, I’m on the last day (day 3) and I am glad to say I’m almost through. I can’t wait to chew something!
Mikey had a great birthday. We sang and ate cheesecake and watched the Cubs bring home a win. It was a great day celebrating my favorite human and the fact that he loved the dessert was all I needed 🙂
The cheese stands alone.
Literally. It can be eaten plain. It’s soooo good.
Classic New York Style Cheesecake
For the Crust:
30 Graham Crackers (I count it as a square or 2 rectangles)
10 Tablespoons Butter, Melted
2 1/2 Tablespoons Sugar
Pinch of Salt
Butter for the pan
For the Cheesecake:
(9 inch cheesecake pan)
3 1/2 Pounds (7 eight-ounce bricks) Cream Cheese ROOM TEMP (all things room temp)
2 1/4 Cups Sugar
1/2 Cup All Purpose Flour
1 Cup Sour Cream (Room Temp)
1 1/2 Teaspoons Vanilla Extract
5 Large Eggs (Room Temp)
Preheat oven to 350 degrees.
Butter the sides and bottom of a 9 inch spring form pan (or size of choice)
Wrap the entire exterior (including whole bottom) in a double layer of foil.
(this is to ensure the cake bakes evenly and water doesn’t seep in).
For the Crust:
Pulse graham crackers in a food processor until a fine grain and then combine with sugar, salt and melted butter in a medium bowl.
Press firmly into the bottom of your prepared pan and refrigerate for about 15 minutes. Once chilled, place on a cookie sheet and bake for about 15 minutes. Remove from oven and set aside to chill.
For the Cheesecake:
In a large mixing bowl, beat cream cheese on medium speed for about 3 minutes or until fluffy. Scrape sides and continuously mix. Once fluffed, add the sugar and flour into the cream cheese mixture and stir on low until smooth.
Next, add the sour cream and vanilla. Stir until just combined.
Finally, add the eggs, one at a time, making sure just combined and scraping sides as needed. Do not over beat.
Pour the cheesecake into the prepared crust and pan and place into a large roasting pan. Fill the pan half way up the sides of the cheese cake with boiling water (this should prevent your cake from cracking). Very carefully place pan and cake into the center rack of your oven.
Bake cake for 45 minutes and then reduce temperature to 325. Continue to bake until it is set but still a bit wobbly in the middle, about 35 more minutes (continue to check since all ovens bake a bit differently).
Once baked but still wiggly, turn off oven and leave cake to rest in warm oven with the door ajar (about half open) for 1 hour. Once it sits in the oven for an hour, remove from oven and let cool completely on a wire rack on the counter. Once it has cooled, place in the oven for at least 8 hours (best overnight) until ready to serve.
For the Mixed Berry Sauce:
1 Cup Raspberries (fresh or frozen, I used fresh)
1 Cup Blueberries (I used frozen)
1/3 Cup Sugar
1 Tablespoon Lemon Juice
1 Tablespoon Cornstarch
Combine berries, sugar and lemon juice in a small saucepan over medium heat. Stir continuously to break down the large berries and create your sauce. Once juice forms, stir in cornstarch and stir quickly. Continue to cook over high heat until you reach a desired consistency and then let cool. Pour over cheesecake, ice cream, etc.
To serve and slice, run a large knife under hot water and slice gently through, pulling the knife out gently and then re-running it under hot water each time.
This cheesecake is rich so slices are best served small with a drizzle of preserves or caramel/chocolate sauce. Cake lasts up to 1 week in the refrigerator.