I promised you guys delicious goodness...
Did I deliver or what?
You might want to use a bigger mixing bowl, mine barely made the cut.
Using a water bed is suppose to prevent the cheesecake from cracking... it didn't work this time.
I'll try a less shallow bath next time.
I know patience is a hard concept when you have something this delicious in front of you, but you gotta let it cool completely before putting it in the fridge....
And after all that cooling, and waiting, and chilling overnight... I promise it will be worth it in the first bite.
The cheesecake would have come out taller, but I used some of the batter to make 12 mini cheesecakes.
Since this was going to be a gift, I had to make sure the taste was up to par. I wasn't about to give someone a cheesecake for their birthday with a slice cut out of it.
Okay okay, I really wanted the 12 mini cheesecakes for myself.
Try it! You would have done the same.
New York Style Cheesecake by Niner Bakes
Crust: 14 Graham Crackers 6 tbsp butter, melted butter for pan, room temperature 2 tbsp sugar pinch of salt
Cheesecake: 10-inch springform pan 7 eight-ounce packages (3½ lbs) Philadelphia cream cheese, room temperature 2¼ cups sugar ½ cup all-purpose flour 1 cup sour cream, room temperature 1½ tsp pure vanilla extract 5 large eggs, room temperature
Preheat oven to 350 degrees. Butter the sides and bottom of your 10-inch springform pan. Wrap exterior of the pan (including base) in a double layer of foil.
To make crust, process graham crackers in food processor until fine. In a medium bowl, combine crumbs, melted butter, sugar, and salt. Transfer mixture to springform pan and pat it into a flat layer using the bottom of a glass to make it even. Refrigerate springform pan for about 15 minutes. Then place it on a baking sheet and bake until the crust is firm, for about 15 minutes. Let it cool completely.
If you're planning on making mini cheesecakes, line one cupcake pan with 12 liners. Fill each liner with 1 - 1½ tbsp crust mixture, flatten, then refrigerate for 15 minutes before baking for 10-12 minutes.
Now for the filling. Beat cream cheese in an extra large bowl on medium speed until well combined and fluffy, for about 3 minutes.
In another large bowl, whisk together sugar and flour. Set mixer on low speed and add the sugar mix to the cream cheese. Mix until well combined and smooth. Then add sour cream and vanilla. Mix again until smooth. Add the five eggs, one at a time, beating until just combined (do not overbeat).
Pour the cream cheese filling into springform pan (and cupcake liners if any). Place in a water bath. To set up water bath, place pan inside a large roasting pan. Carefully pour boiling water into the roasting pan. Pour until the halfway mark of the springform pan. This should prevent the cake from cracking.
Bake for 45 minutes, then reduce oven temperature to 325 degrees and continue baking until it sets but still slightly wobbly in the center, another 30 minutes.
Turn off your oven but leave your cake in the oven with the door halfway open for a good hour.
Transfer the springform pan to a wire rack and let cake cool completely. For best results, refrigerate uncovered overnight.
Before you unmold the cake, run a knife around the edge of the cheesecake.