🍰New York Cheesecake
Prep Time: 15 minutes
Total Time: 5 hours 25 minutes
Ingredients Needed:
- 6 Honey Grahams, finely crushed (about 1 cup)
- 3 Tbsp sugar
- 3 Tbsp butter or margarine, melted
- 5 packages (8 oz. each) cream cheese, softened
- 1 cup sugar
- 3 Tbsp flour
- 1 Tbsp vanilla
- 1 cup sour cream
- 4 eggs
Steps:
Preheat Oven: Get that oven buzzing at 325°F. We’re not baking in a cave!
Prepare Pan: Line a 13x9-inch pan with foil like a pro. Leave those ends hanging for easy lifting—no one likes a sticky situation!
Make Crust:
- Grab a bowl and mix together the crushed graham crackers, 3 Tbsp sugar, and melted butter.
- Press it into the bottom of the pan like you mean it.
- Bake for 10 minutes. Go ahead, you deserve a little break!
Prepare Filling:
- In your trusty mixer, beat the cream cheese, 1 cup sugar, flour, and vanilla until it’s smoother than your best pickup line.
- Add the sour cream and mix it up.
- Toss in the eggs one at a time, mixing on low after each. We want them blended, not whipped into a frenzy!
Combine: Pour that luscious filling over your crust. It’s about to get delicious!
Bake: Slide it into the oven and bake for 40 minutes. Keep an eye on it; we want the center almost set—not jiggly like a dance party!
Cool: Let it cool completely. Patience is a virtue, especially when cheesecake is involved.
Refrigerate: Chill it in the fridge for 4 hours. Yes, 4 long hours. Good things come to those who wait!
Serve: Use those foil handles to lift the cheesecake out like a boss. Cut it up and top with pie filling if you’re feeling fancy.
For Springform Pan:
- Preheat oven to 325°F (or 300°F for dark nonstick). We’re not here to mess around!
- Follow the batter prep as directed and pour it into the springform pan.
- Bake for 1 hour 10 minutes until the center is almost set.
- Run a knife around the rim to loosen it before letting it cool and removing the rim.
Now to impress everyone with my cheesecake skills! 🍰✨
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