This is a classic, tried and true recipe for New York Style Cheesecake.
Make sure to let it cool for at least six hours or longer. Cheesecake is always better the next day!
Crust:
1 cup Graham Crackers, crushed
3 tbs sugar
3 tbs butter, melted
1 tsp salt (omit if you use salted butter)
Cheesecake:
24 ounces cream cheese (plain, full fat) at room temperature
3/4 cup sugar
1 tsp vanilla
1 tbs lemon juice
3 large eggs at room temperature
Preheat oven to 325 degrees. (If using a dark nonstick pan, preheat to 300 degrees).
Crush the graham crackers completely. I find the easiest way is to put them in my food processor an pulse until the crumbs are uniform size.
In a small bowl, mix together the crumbs, melted butter, sugar, and salt. Spread the mixture into a 9 inch springform pan. press into the bottom of the pan and about 3/4 inch up the sides. To make it even thickness, I use a drinking glass to press down on the crumbs.
Bake for 15 minutes.
In the meantime, beat the cream cheese and 3/4 cup sugar in a bowl. Add the vanilla and lemon juice (I have substituted lemon zest and it is just as good) and beat until well incorporated. Add eggs, one at a time while mixing. Be sure to mix well after each egg.Pour the batter over the crust and bake for 1 hour 10 minutes.
Remove from the oven and cool to room temperature on the counter, then cool in the fridge for at least five more hours. I swear, this cheesecake hits it's peak at 3 days old! Before removing the sides of the pan, go around the edges of the cake with a butter knife or small pastry spatula to prevent sticking.
My favorite way to eat cheesecake is with dark chocolate drizzle. Sometimes I can be talked into berry preserves (I can my own, but if you on't have any, one cup of unsweetened frozen berries, 2 tbs water, and 1/2 cup sugar on the stovetop until boiling works. Cool before garnishing).
Another fun variation is to mix 2 tbs Wildtree Very Berry Cheesecake Mix with 1 cup full fat sour cream. 10 minutes before the cheesecake is done, remove fro over spread the sour cream mixture over it, and bake the remaining 10 minutes. It's a twist on the classic sour cream frosting.
Make sure to let it cool for at least six hours or longer. Cheesecake is always better the next day!
Crust:
1 cup Graham Crackers, crushed
3 tbs sugar
3 tbs butter, melted
1 tsp salt (omit if you use salted butter)
Cheesecake:
24 ounces cream cheese (plain, full fat) at room temperature
3/4 cup sugar
1 tsp vanilla
1 tbs lemon juice
3 large eggs at room temperature
Preheat oven to 325 degrees. (If using a dark nonstick pan, preheat to 300 degrees).
Crush the graham crackers completely. I find the easiest way is to put them in my food processor an pulse until the crumbs are uniform size.
In a small bowl, mix together the crumbs, melted butter, sugar, and salt. Spread the mixture into a 9 inch springform pan. press into the bottom of the pan and about 3/4 inch up the sides. To make it even thickness, I use a drinking glass to press down on the crumbs.
Bake for 15 minutes.
In the meantime, beat the cream cheese and 3/4 cup sugar in a bowl. Add the vanilla and lemon juice (I have substituted lemon zest and it is just as good) and beat until well incorporated. Add eggs, one at a time while mixing. Be sure to mix well after each egg.Pour the batter over the crust and bake for 1 hour 10 minutes.
Remove from the oven and cool to room temperature on the counter, then cool in the fridge for at least five more hours. I swear, this cheesecake hits it's peak at 3 days old! Before removing the sides of the pan, go around the edges of the cake with a butter knife or small pastry spatula to prevent sticking.
My favorite way to eat cheesecake is with dark chocolate drizzle. Sometimes I can be talked into berry preserves (I can my own, but if you on't have any, one cup of unsweetened frozen berries, 2 tbs water, and 1/2 cup sugar on the stovetop until boiling works. Cool before garnishing).
Another fun variation is to mix 2 tbs Wildtree Very Berry Cheesecake Mix with 1 cup full fat sour cream. 10 minutes before the cheesecake is done, remove fro over spread the sour cream mixture over it, and bake the remaining 10 minutes. It's a twist on the classic sour cream frosting.
