This is it.  THE classic cheesecake recipe.  I made this with reduced fat cream cheese and it was still incredibly rich and decadent.  Let the cream cheese come to room temperature before you use it so it mixes smoothly. 
I've made this twice. The first time, it cracked.  Womp womp.  This happened because I over beat the eggs which caused too much air in be incorporated into the batter.  As it baked, it came out and cracked the cake.  To correct this, I just mixed the eggs and folded them in at the very end and it turned out beautifully.  Also, take care to let it set in the oven for at least three hours before you take it out to prevent cracking.  
You'll want to make this the day before you serve it so it has plenty of time to cool.  This takes a bit of time to make but is worth the result and is bound to impress.
Source: Allrecipes.com "Chantal's New York Cheesecake"

  • 15 graham crackers, crushed

  • 2 tablespoons butter, melted

  • 4 (8 ounce) packages cream cheese

  • 1 1/2 cups white sugar

  • 3/4 cup milk

  • 4 eggs

  • 1 cup sour cream

  • 1 tablespoon vanilla extract

  • 1/4 cup all-purpose flour

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, 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.



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