Cheesecake Recipe, New York Style. Old Fashioned Cheesecake baked in a graham cracker crust.
Includes an awesome No-Bake Blueberry Cheesecake Recipe and a Cherry Cheesecake topped with cherry pie filling.
You can substitute strawberry, blueberry or any other fruit pie filling of your choice to make it uniquely yours.
The first recipe here came from a caterer who made this cake for my birthday party at work, over twenty years ago.
It was a hit with everyone because it was so creamy it literally melted in our mouths.
I was so happy when she sent me the original recipe per my request.
I hope your family and friends enjoy this cake as much as my family and I do.
Preheat oven to 450 F.
Mix together graham crackers, butter, and 2 tablespoon sugar until crackers are evenly covered.
Press onto bottom and sides of 9" or 10" spring form pan.
Chill in refrigerator while preparing filling.
a mixing bowl, beat the cream cheese and sugar until smooth and light.
Beat in eggs, vanilla, and cornstarch just until blended.
Stir in sour
Pour mixture into prepared crust and bake for 8
minutes at 450F.
Reduce oven temperature to 200 F. and bake 40 minutes
Turn oven off and allow to cool in oven for three hours.
side from pan and chill before serving.
This cake gets creamy as it ages.
Cover thoroughly cooled cake with plastic wrap and chill overnight or longer for an amazing taste!
The top may split slightly, which is normal.
Beat eggs until light and fluffy.
Gradually add sugar, beating well after each addition.
Add the cream cheese and flavorings.
Beat until smooth.
Pour into crusts.
Bake in a preheated oven at 375 F. for 30-35 minutes.
Top will not brown and will appear slightly under cooked.
Remove from oven and cool 1 hour.
Add sour cream topping below and bake 15 minutes in a 400 F. oven.
Remove from oven.
Sprinkle with cinnamon or nutmeg.
Cool thoroughly then spread on topping.
Mix together and press into a 10" cheesecake pan on bottom and sides.
Spread on top of pie.
Chill a couple of hours before serving.
Tip: When cutting cheesecake, this one and especially the cake made with the Blueberry Cheesecake recipe below that could have topping running over the sides, clean your cutting knife after each cut.
A neat way to make a clean cut is to use a clean linen, lightly moistened with water, and wipe the knife blade before making each cut.
The second Cherry Cheesecake Recipe above, was given to me by a hotel restaurant manager.
"It is the hotel's most requested dessert", she said.
Make Graham Cracker Crust and place it in the freezer to chill while you prepare the rest of your Blueberry Cream Cheese Pie.
Prepare your Homemade Whipped Cream and put it in a cold container and place in refrigerator to chill while you continue with the recipe.
In a stand mixing bowl, add softened cream cheese and beat on low speed until it is light and fluffy.
Takes about 1 minute.
Scrape bottom and sides of mixing bowl.
Fold in lemon juice and vanilla extract.
Add room temperature sweetened condensed milk slowly, while you are mixing the batter.
Cream mixture on low speed about 1 more minute.
Do not over beat at this stage because you can incorporate too much air that causes your mixture to become too soft.
Scrape down bottom and sides.
Remove chilled pie crust from the freezer.
Pour your mixture in the pie crust and smooth the top with a spatula or the back of a tablespoon.
Place pan in refrigerator this time and chill it for at least 3 hours so that it firms up enough, when touched with your finger, the filling will hold up to the weight of your Blueberry Pie Filling, rather than sinking.
Remove the cheese cake from the refrigerator and spread the Blueberry Pie Filling over all smoothing it around the edges.
Refrigerate it 6 hours or overnight.
Place finely crushed cracker crumbs in a medium size size mixing bowl.
Add cinnamon and mix well with a fork or your fingers.
Stir in melted butter until all crumbs are coated with butter.
Press crumbs evenly and tightly in a 9" or 10" spring form pan.
Place place crust into a preheated oven 350F for 5 minutes.
Remove pan from oven and cool on a cooling rack.
When cooled crust completely, place pan in freezer to get cold while you prepare the filling.
When crust has completely cooled, place it in the refrigerator to chill before adding the Cream Cheese Filling in the filling.
Tip: If you would like some of the blueberry pie filling oozing over the Blueberry Cheesecake Recipe pie slices, save a little of the filling and heat a few second in the microwave until it starts is runny.
Let it cool until it start to thicken a little, but still thin enough to pour.
Then pour it on top of cheesecake and around the edges far enough for some of it to run over.
How long it takes to get the pie juices lightly running depends on your microwave amperage and settings.
Return to Old Fashioned Cakes
Recipes From Scratch