It’s creamy, it’s thick, it’s original (so you can top it with ANYTHING), and it’s so easy. I, personally, love it with either strawberries or a warm caramel drizzle. It’s great any season and any time of the day.For all the beginner bakers out there and those who just like a little cake every now and them– this recipe truly is amazing!

Yield: 9 or 10 inch cheesecake

Ingredients:

• 1 cup Graham cracker crumbs
• 3 Tbsp. Flour
• 3 Tbsp. Sugar
• 4 Eggs
• 3 Tbsp. Butter; melted
• 1 cup sour cream
• 4 pk (8-oz) cream cheese
• 1 Tbsp. Vanilla
• 1 cup Sugar
• Topping of your choice (optional)

Directions:

1) Preheat oven to 350 F. Mix crumbs, sugar, and butter. Press onto bottom of 9 or 10-inch spring-form pan Bake 10 minutes.

2) Beat cream cheese, sugar, and flour at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour over crust. Bake 1 hour and 10 minutes. Turn oven off and let cake sit in oven with the door propped open until oven has cooled.

3) Loosen cake from rim of pan. Rim can be removed when completely cooled. Best flavor is developed if refrigerated. Any kind of crumbs can be used.

Yum! This New-York cheesecake recipe is just so tasty. Also, with this recipe there are many variations you can try to see what you like best! I’ve substituted nuts, Nilla wafers or even Oreo cookie crumbs for the grham cracker crust. Also, you could try using margarine instead of the butter. I personally, think it skimps down on the flavor, but again, its all about what YOU like.

Even the cream cheese and sour cream can be altered…more or less depending on what you prefer.
That is the great thing about this recipe. It is so hard to mess up and for me, that’s a good thing! I remember that this was one of the first recipes I used when I started baking on my own. It’s delicious and looks lovely, but really– when would New York style cheesecake NOT be good? Never!