Recipe by PCrocker
I found this recipe in a magazine years ago. It's the best cheesecake I have ever tasted! The recipe calls for graham cracker crumbs but sometimes I use vanilla wafer crumbs. This recipe is submitted in loving memory of my friend Ronnie.
Top Review by Suzanne S.
My mom LOVES New York Cheesecake with a graham cracker crust. I've made some in the past & made some "fancied up" ones. She just wants the original classic. She turned 75 on May 3 (we went out to dinner) & I figured I'd deliver a homemade cheesecake for Mother's Day. I won't make anything that doesn't have the highest rating (5 stars, 4 forks, whatever) and I ALWAYS read the reviews first. Thankfully this recipe had 14 & not 137. I incorporated suggestions regarding the crust & used: - Annie's Organic Honey Grahams - 3 T melted butter - 2 T Aunt Patty's Organic Unrefined Date Sugar - 1/2 tsp cinnamon Instead of using non-stick spray I used butter to coat the spring form pan. I'm not a fanatic about aerosol, I did it "just because." And who knows, maybe it makes the outside taste better or turn a prettier golden color. I don't know. If you have a stand mixer, use it instead of a hand mixer; 5, 8 oz. packages of cream cheese is a very dense batter. I started w/ a hand mixer & realized, "Why am I doing it like this?! Now I have more dishes to wash." I added one package of cream cheese at a time, scraping down the sides between each one; it gets much silkier, especially after the eggs & vanilla are added. If you have the extra time & are inclined to do so, after pouring in the batter, spend about 30 minutes lifting the spring form pan a couple inches off the counter & carefully dropping it (flat, of course). This will bring up hundreds upon hundreds of air bubbles. Using a spatula, gently push & pull the batter to release the air. As called for, an 8" pan was used. The cake rose REALLY HIGH while baking & the edges flopped over the outside edge of the pan. I removed it v-e-r-y c-a-r-e-fu-l-l-y from the oven so the cake wouldn't break off & fall on the tile & v-e-r-y c-a-r-e-f-u-l-l-y pushed the edges back inside the pan's edge. So now I wonder if a 9"pan might work better for this recipe. As instructed, the cake cooled for 1.5 hours, chilled for 2 hours, was delivered to my lovely mom, chilled in her fridge for another 3 hours or so, and, finally, I received this review under the photo I'd posted on Facebook: "Just finished my piece and a half of this masterpiece and I pronounce it Best. NYCheesecake. Ever. Love the crust."
- 3⁄4 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1 cup sugar
- 2 tablespoons cornstarch
- 5 (8 ounce) packages cream cheese
- 2 large eggs
- 1 tablespoon vanilla
- 1⁄2 cup heavy whipping cream
Directions See How It's Made
- Heat oven to 350 degrees.
- Coat bottom and sides of 8-inch springform pan with nonstick spray; set aside.
- Crust: Mix graham cracker crumbs and butter together; press firmly over bottom of pan.
- Filling: Mix sugar and cornstarch in a large bowl.
- Add cream cheese and beat with a mixer on medium speed until smooth.
- Beat in eggs and vanilla just until mixed, scraping down the sides of bowl as needed.
- On low speed, add cream; beat just to blend.
- Pour into prepared pan.
- Bake 55 to 60 minutes until cake has risen, edges are very lightly browned and center still jiggles when pan is moved.
- Cool in pan on a wire rack about 1 1/2 hours (cake will set completely).
- Run knife around edge of pan; cover loosely and refrigerate at least 4 hours.