Susan's New York Cheesecake
This classic New York Cheesecake is my husband’s favorite dessert. He loves the creamy, dense texture that is like no other and the rich cream cheese flavor that needs few embellishments.
The addition of a chocolate crust and a ganache top is the only variation that is allowed in my house. This variation takes this classic dessert to a decadent level.
Serve it either way for raves from family and friends. See recipe below.
Douglas Carlyle told me, ““Cat has been through a lot. She suffers from PTSD which will become a big part of the plot in the next novel. All of this creates a woman who won’t take any crap from anybody, has more than a little trouble respecting authority, takes risks without hesitation, and has trouble with commitment. She also has a good sense as to who is good and who is not.”
But is she willing to risk her life to be written into a murder mystery series that has racked up 18 murders?
Susan's New York Cheesecake
1 ½ cups or 18 graham crackers
¼ cup butter
2 tablespoons sugar
4 eight-ounce packages cream cheese, softened at room temperature
1 1/2 cup sugar
1 teaspoon vanilla
Preheat oven to 325F.
Crush graham crackers. Melt butter and add sugar and mix with crushed graham crackers.
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.
Preheat oven to 350F. Using a mixer or by hand, cream the softened cream cheese.Add sugar and mix until creamy.
One at a time, add eggs into bowl, mixing well after each egg. Mix in vanilla.
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.
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.
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.
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.
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.
Chocolate Crust: Use 18 chocolate graham crackers and proceed with directions for crust.
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.