This recipe was handed down to me by my mother. Every holiday my siblings (all seven of us) and I would request this awesome cake along with the homemade fruit topping. It’s gotten so she’d have to create two cakes, due to there never being enough.
Um, can you say CREAMY?! This is a great basic cheesecake recipe that Jacqueline’s mother passed down to her along with a method to prevent cracking. Cheesecakes take time and patience to make (and can be intimidating), but if you follow these easy directions you’ll have a decadent, crack-free cheesecake. It’s light in texture and very creamy. Almost the texture of no-bake cheesecake. The crust is buttery with a hint of cinnamon. Drizzle the berry mixture on top for the perfect pop of flavor. It complements the cheesecake wonderfully. We topped ours with a little whipped cream too.
Ingredients
- CRUST
- 2 cfinely ground graham crackers (about 30 squares)
- 1/2 tspground cinnamon
- 1/2 cunsalted butter, melted (1 stick)
- FILLING
- 4 pkgcream cheese, room temperature, 8 oz each
- 1 csugar
- 4eggs
- 1 1/2 tspvanilla extract
- 1lemon, zest finely grated
- 1 csour cream
- TOPPING
- 1 ptstrawberries
- 1 ptraspberries
- 2 Tbspbutter
- 3/4 cgranulated sugar
- 1 tspcorn starch
- 1lemon, juiced
How to Make Crack Proof: New York Style Cheesecake
- To prepare crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened.
- Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan. Use your finger or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
- To prepare the filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps.
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