The rich creamy taste of cheese combines with the sweet, crunchy goodness of graham crackers in this classic New York–style recipe. Now, while purists may prefer their cheesecakes as plain as this, do feel free to experiment with different types of toppings if you like.
1 cup Philadelphia cream cheese, softened
15 pieces Graham crackers, crushed (Tip: Put the crackers in a plastic bag and close the bag before you begin crushing the crackers, for less mess.)
2 Tbsp. butter, melted
1 cup sour cream
1 Tbsp. vanilla extract
1 1/2 cups white sugar
1/4 cup all-purpose flour
3/4 cup milk
2 mixing bowls
1 springform pan (If you don’t have one, I strongly recommend you get one, because fragile cakes such as cheesecakes are very difficult to remove from the pan if you’re using a regular pan. If you want to risk it, you can use an eight-inch greased cake pan lined with parchment paper – but it’s not going to be easy to take the cake out. Remember: you’ve been warned.)
Spatula or wooden spoon for mixing
Now this cheesecake is delectable as it is, but if you like, you can also top it with fresh fruits or glazed fruits such as strawberries, cherries, blueberries, peach, apple, or a combination of any of these. Be sure to place the fruit glazing once the cheesecake cools, just before you put the cheesecake in the refrigerator.
Or drizzle your cake with chocolate syrup or caramel just before serving. Or sprinkle it with crushed cinnamon or cocoa powder. The options are endless when you’re talking about such a versatile dessert as cheesecake.