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New York Cheesecake Recipe

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This recipe for New York Cheesecake, by , is from The Murphy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bill Murphy
Added: Saturday, October 4, 2008


1 1/4 c. Graham Cracker Crumbs
3 T butter, melted
4 (8 oz) packages cream cheese
1 1/2 c. white sugar
3/4 c. milk
4 eggs
1 c. sour cream
1 T vanilla extract
1/4 c. all-purpose flour

1. Preheat oven to 350 degrees F. Grease a 9 inch springform pan.

2. Mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

3. Mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.

Chill in refrigerator until serving.

Personal Notes:
Personal Notes:
Bake the cheesecake in a water bath to keep the oven moisture high to prevent surface cracking. A water bath is using a larger pan containing water in which to place the smaller cheesecake baking pan.

To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a baking pan with sides and place the pans into the oven. Fill the outer pan with hot water.




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