New York Style Cheesescake

My youngest daughter celebrated her 22 Birthday this past weekend.  She is a HUGE cheesecake fan and it is a tradition to purchase her one each year.

The other day Martha Stewart was on my television instructing me how to make a Beautiful New York Style Cheesecake with no cracks in the surface.  (Mine ALWAYS had cracks on the top)

It looked so gorgeous I decided my daughter deserved better than store bought…I was going to make create this masterpiece in my very own kitchen.

I LOVE Martha Stewart and enjoy trying her recipes…I have yet to make something of hers that was not a repeat performer at my home!

Secret Begins…Before You Start!

Martha explained that creating a crack-less cheesecake begins with proper pan preparation.  Using a spring-form pan and some aluminum foil is the KEY!

Place the pan on one sheet of vertical aluminum foil.

Then use another horizontally.

Generously Brush the bottom and sides of the pan with softened butter.

Press crumb mixture into bottom and about 1 inch up side of a spring form pan. Bake at 375  12 to 15 minutes until set; let cool on a wire rack

Meanwhile make the filling.

Ingredients for Filling

• 7 (8 oz) bars cream cheese at room temperature
• 2 1/4 cups sugar
• 1/2 cup all purpose flour
• 1 cup sour cream at room temperature
• 1 1/2 teaspoons of pure vanilla extract
• 5 large eggs

 

Beat the 7 packages of cream cheese until smooth and fluffy in mixer.

Pour cream cheese mixture on top of prepared crust.  Then place spring-form into a larger roasting pan.  Here is the secret to NO CRACKS…pour very hot/boiling water into larger pan until water is half way up spring-form pan.

Bake at 375 for 45 minutes.

Then reduce temperature to 325 and bake for 30 more minutes.

Turn off oven; leave cake in oven with the door slightly ajar, for about an hour.

Transfer pan to a wire rack; let cake cool completely.

Refrigerate, uncovered, at least 6 hours or overnight. Before removing from spring-form pan, run a knife around the edge of the cake.

Look how BEAUTIFUL…with a smooth top!

This cake is AMAZING but very filling…so cut your slices small. You can always go back for seconds!

We garnished with some raspberries and chocolate sauce except for the Birthday Gal…she likes loves hers Plain Jane!