Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Friday, May 4, 2012

New York Style Cheesecake


anybody out there?

 I know you're busy.

Too busy to cook?

 Maybe you're not too busy to make cheesecake. I promise you can have this cheesecake in the oven in less than five minutes. You don't even need to wait for the preheat.

 This is the cheesecake I grew up with. I must say it seemed like the most glamorous thing my mother made, but now that I make it myself, I realize it's probably the easiest thing she ever made. You don't even make a crust -- just add 2 tablespoons of flour to the cheese mixture and it settles on the bottom. It's pure cheesecake deliciousness.

 I made my last cheesecake (pictured) with homemade cream cheese. I am not going to get into that right now, but it was more wet than block cream cheese from the store, thus my cheesecake was more moist. It was delicious, but the picture does not look exactly like the cheesecake normally. It gets higher, and more firm.

 New York Cheesecake 
serves 12-16

 4 (8 oz) blocks cream cheese (full fat) 
1 pint sour cream (full fat) 
3/4 cup milk (preferably whole milk)
 4 eggs 
1 T. vanilla extract 
1 1/2 cups sugar 
4 T. flour

 Bring cream cheese and sour cream to room temp -- just get them out in the morning and let them sit. 
Grease and flour a 10" springform pan. 

Cream the cheese and sour cream for a minute or so, until it is fully combined. Add eggs, sugar, vanilla and flour. Add milk. Beat only until all ingredients are incorporated. 

Pour mixture into pan (I wrap foil around the bottom in case the pan leaks a little). Place in a cold oven. Turn oven on to 375 degrees. Bake for one hour. 

Turn off oven but don't open the door. Leave cheesecake in oven for one hour. 

Remove from oven and cover with foil. Let sit at room temperature for two hours. Chill until ready to serve (several hours or overnight).


Linda said...

Hello right back atcha! I'm out here, and this cheesecake is almost the same as the one I used to make for my Dad. He loved desserts, and REAL cheesecake, mince pies, boiled raisin cake and chocolate angel food cake were among his favorites. He used to sit to my right at every family dinner, and he'd say, "This is too good for the common people." I miss him.

Anne said...

Oh my goodness I love cheesecake and this looks delicious!!!

I keep meaning to email you. I wanted to let you know that I made the baked oatmeal recipe that I got from your blog when we stayed with my inlaws awhile back. They both loved it, so my MIL asked for the recipe. Then she took it out to her parents and sister in Massachusetts and they were crazy about it, too! They're still making it out there frequently. So thank you so much for sharing.

As for my own family it has become quite a staple breakfast here. We eat it about once/week. I've changed it a bit since we enjoy it so often (a little less sweetner), but every morning that oatmeal is baking the kids give squeals of delight!

Thanks for making my morning kitchen a happy place!!

(Oh and while I'm at it: thank you for the beautiful lovely rosary for JJ. It was perfect! It was his first "real" rosary. He was thrilled.)