About the Chef

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Oregon, United States
My name is Alexia. I have lived in NE Oregon for most of my life, and love it here because it's where my family is. I have 3 younger sisters, 3 younger brothers, and a million cousins. I live with my husband and our three boys, and our dog Norman. My family is Greek/ Cajun/ Mexican, so food is very important to us;-) I love cooking and creating new recipes, my kids, my family, wine, painting, and everything retro! I am a dialysis technician. I love my job and my patients. I am currently studying to be a nurse. I love school, and so far it has been good to me... Dean's List or Honor Roll each term! Between work, school, my husband, our kids and all of their activities and adventures, I don't have a ton of time to blog. I love sharing recipes, so I make time for it when I can. You can follow me on Pinterest for more ideas and inspiration (thanks to those of you that have pinned my recipes!): pinterest.com/lexisamom .

Monday, May 5, 2014

Classic New York Style Cheesecake with Graham Cracker Crust

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.

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