Recipes Magazine

Wednsedays Unplugged - New York Style Cheesecake

By Homesmsp @HomesMSP


"Judgments prevent us from seeing the good that lies beyond appearances." ~ Wayne Dyer 

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

Last Wednesday was grandson Khalen's first baseball game of the season and we all went to cheer him on...


After stopping for cheesecake after performances in New York City it felt like time to make a cheesecake. This recipe is from, Chantal's New York Cheesecake. The top cracked but the flavor was good and texture creamy, not too dry... tasted like NY deli cheesecake and very easy to make.

Wrapping the pan in double aluminum foil and baking it in a pan of water 1" deep is supposed to prevent cracking, but the taste is the same whether or not there are cracks. Use ingredients at room temperature to avoid lumps. I baked it in the evening, then turned off the oven and let it sit in the oven overnight.


Let all ingredients come to room temperature before mixing.

  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  • 4 packages (8 ounce) 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 flour

Preheat oven to 350 degrees F. Grease a 9-inch springform pan.

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

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.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5-6 hours or overnight. Chill in refirgerator until serving.

Back to Featured Articles on Logo Paperblog