My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Thursday, October 10, 2019

Creamy, Dreamy New York Cheescake

By far, the creamiest and most delicious cheesecake I've ever tasted! My mother-in-law shared this recipe with me (she requested this for her birthday cake) and now I'm sharing it with you! The crust would be perfect for a Key Lime Pie, too!
{ Prep Time: 30 mins / Chill Time: 5-6 hours / Baking Time: 60 mins / Difficulty: Intermediate / Yields: 8-10 servings }

Ingredients for the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
1/4 cup pecans, finely chopped
1/4 cup butter
1 tsp cinnamon
1/4 tsp nutmeg

Ingredients for the Cake:
4 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
3/4 cup milk
4 eggs, room temperature
1 cup sour cream
1 Tbsp vanilla extract (yes, you read that right!)
1/4 cup all-purpose flour

For the water bath:
Heavy duty aluminum foil
A large, deep roasting pan

Prepare your water bath before making the cheesecake. 
I found some great instructions on how to do this here, since this was my first time ever using a water bath. (I will say, it takes some prep work on the front end, but the result is definitely worth the extra effort!) 

Prepare the springform pan so that no water leaks into it while it's baking. You can do this by placing a large 18x18" sheet of heavy-duty aluminum foil onto a flat surface. Place your springform pan in the middle of the foil, then gently fold up the sides of the foil around your pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and will ruin your crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat the process, making sure not to poke any holes in the foil. Repeat with a third layer of heavy-duty foil.

Place the foil-wrapped springform pan in a large, high-sided roasting pan. Pour hot water into the roasting pan (being careful not to spill any into the springform pan!), until the water is about 1.25-1.5" from the bottom of the pan.

1. Preheat oven to 350º. Grease a 9" springform pan on the bottom and up the sides.
2. Mix the 6 crust ingredients together and press into the bottom of the prepared springform pan. Press the crust up the sides a bit too.
3. Cream together cream cheese and granulated sugar with a paddle attachment on a mixer until smooth. Slowly blend in milk; then mix in the eggs - one at a time - mixing just until each is incorporated. DO NOT OVERMIX! Add sour cream, vanilla, and flour and combine until smooth. Pour filling into prepared crust.
4. Bake for 1 hour. The cake will look like it's not done cooking -- that's how it's supposed to look. Cake will continue to cook for the next 5-6 hours. Open oven and gently run a butter knife around the sides to loosen. Turn the oven off, and let the cake cool in the oven with the door closed for 5-6 hours. This prevents the cake from cracking -- don't open the oven until the time is up. Cover with foil, and chill in the fridge until you're ready to serve it up.

Recipe borrowed from Kathy's kitchen

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