Susan’s New York Cheesecake           expandthetable     

Serves 8

 

Ingredients:

CRUST:

1 ½ cups or 18 graham crackers
¼ cup butter

2 tablespoons sugar

 

CAKE:

4 eight-ounce packages cream cheese, softened at room temperature

1 1/2 cup sugar

5 eggs

1 teaspoon vanilla

 

Directions

Crust:

  1. Preheat oven to 325F.

  2. Crush graham crackers. Melt butter and add sugar and mix with crushed graham crackers.

  3. Spread graham cracker mixture on the bottom and sides of a 9” springform pan, pressing firmly and evenly. Bake for 10 minutes and remove from oven. Set aside while making the filling.

Cake:

  1. Preheat oven to 350F. Using a mixer or by hand, cream the softened cream cheese.
Add sugar and mix until creamy.

  2. One at a time, add eggs into bowl, mixing well after each egg. Mix in vanilla.

  3. Wrap bottom of spring form pan in aluminum foil. Pour the cheese mixture onto the crust. Place the wrapped pan in a large baking pan and place in oven.

  4. Pour hot water carefully into the pan until the water comes halfway up the sides of the springform pan. Bake for about 1 hour and 15 minutes or until the edges of the cheesecake are golden and the center barely moves.

  5. Remove cheesecake from water bath and oven and place on a rack to cool, for about 1 hour. Cover tightly with plastic wrap and place in refrigerator for 4-5 hours or overnight.

  6. To serve: Release and remove the sides of the springform pan. Leave on the bottom of the pan. Place on a cake plate and refrigerate until you want to serve. Refrigerate leftovers.

  7. To freeze:  Cut into slices and wrap each piece in saranwrap and then place in a freezer container or zip lock bag. Freezes well for 4-5 weeks.

 

Expandthetable suggestions

For Chocoholics: 

  1. Chocolate Crust: Use 18 chocolate graham crackers and proceed with directions for crust.

  2. Chocolate Ganache:  The ultimate for chocolate lovers. Ingredients: 9 ounces chocolate, chopped, and 8 ounces heavy cream. Heat cream over a medium heat until it is steamy but before it boils. Pour over chocolate and stir gently until chocolate is melted.  Cool slightly and pour carefully over top of cheesecake, starting at center and working out to the edges. This is a totally amazing presentation.

Mini Cakes:  Make mini cheesecakes in muffin tins. Very cute and easy to serve for buffets and parties. Make ahead and freeze for upcoming entertaining.

Reduce the sugar:  Use 1 tablespoon Stevia in place of sugar in crust. Use ¾ cup Stevia in cake.