You may have noticed that I don’t have many cheesecake recipes on here. In fact, I think I only have one, for a cinnamon roll cheesecake. It is not for lack of cheesecake love. It’s actually a long story.
The short version is that I had a cheesecake recipe in a cookbook that I loved and made for years. It was absolutely perfect. It never, ever failed. It was always creamy, never spongy, it had the perfect texture and flavor. It was in a cookbook that I had before I started blogging and putting everything online. A roommate situation gone bad (never move in with a friend you want to keep!) and my recipe is gone forever, never to return.
I have tried for years now to find that recipe, sadly, I can’t even remember the name of the cookbook it was in. I have tried at least a dozen cheesecake recipes since, and have not found a New York Cheesecake that I felt was worthy of posting on this blog. The last thing I want is for any of you to try a recipe I recommend on my blog and end up with a spongy cheesecake. First of all, cheesecakes are expensive, coming in at around $15 to make. Second, there is nothing that makes me as irritated is trying a recipe that somebody has raved about on their blog only to find that it is total crap.
So, finally, I have found a worthy cheesecake recipe for you. I am having a dinner party tonight, so I made this last night to serve this evening with decaf coffee after dinner, and it is divine. Perfectly creamy, perfectly sweet and dense, perfectly rich. Eat it alone, or serve it with fresh, sweetened strawberries, raspberry puree, or caramel or chocolate sauce.
Like my original recipe, it has sour cream, and does not cook in a water bath, which is a definite plus. Follow the directions EXACTLY and you are guaranteed to devour.
I hope you enjoy.
16 whole graham crackers, broken into pieces
3 tablespoons granulated sugar
10 tablespoons unsalted butter, melted
40 ounces cream cheese, at room temperature and cut into 1-inch pieces
1½ cups granulated sugar, divided
⅛ teaspoon salt
⅓ cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 egg yolks
1 tablespoon melted butter
With oven rack to lower-middle position and preheat oven to 300°. By hand or using a food processor, crush the graham crackers into fine crumbs. Stir together the graham cracker crumbs and sugar. Pour the melted butter into the bowl and mix well
Transfer the crumbs to a 9-inch springform pan and press evenly into the bottom of the pan. Bake about 13 minutes until edges are slightly brown and remove from oven.
Increase the oven temperature to 500 degrees F. Beat the cream cheese on medium-low speed for 1 minute. Scrape down the bowl, add ¾ cup of the sugar and the salt and beat on medium-low speed for another 1 minute. Scrape down the sides of the bowl, add the remaining ¾ cup of sugar and beat again on medium-low speed for 1 minute.