This award winning New York style cheesecake is a little slice of heaven right here on earth! You heard me right…award winning. I entered this cheesecake in a baking competition at my husband’s office, and it won the cheesecake and pie category by a “landslide victory”! This cheesecake is so creamy and so decadent, I can’t make it often enough. You won’t believe how easy it is to make.
The secret to a beautiful cheesecake with no cracks on the top is making sure your cream cheese is at room temperature before you begin, and mix at medium speed. Cold ingredients and over-mixing can cause cracking.
You start by putting your favorite cookies into the food processor and pulsing until they are crumbly. This will make your crust.
Press the cookies into the bottom of a greased 9″ spring form pan. If the cookies are too dry to press into the pan, mix in a little melted butter. Put the pan into the freezer while you are preparing the filling.
Next, you mix together four eight ounce packages of cream cheese with one cup of sugar until smooth. Then add two eggs, a teaspoon of vanilla, and two tablespoons of cornstarch and mix again until smooth.
Stir in one cup of sour cream…
Until thoroughly mixed together and pour the filling into your spring form pan.
Bake at 450 degrees for ten minutes, then lower the oven to 200 degrees and bake for forty five minutes. Crack the oven door and allow the cheesecake to cool for three hours.
You may have to experiment with the temperature. For years, I have used the preceding baking temperature, however, I recently got a new oven and I had to lower the initial temperature to 375 to keep my cheesecake from turning brown on the edges.
Next is the fun part! I melt semisweet chocolate chips in the oven at 200 degrees for about ten minutes. I stir them together, put them into a sandwich bag, and snip off one of the bottom corners of the bag.
Then, I get to work piping the chocolate onto the cake. Top with toasted pecans and there you have it!
You can get creative with the toppings. Sometimes I use chocolate and caramel and no nuts. I’ve also used a raspberry sauce and fresh raspberries, or a strawberry sauce and fresh strawberries. You’re only limited by your imagination.
Speaking of limitations, the kids snarfed my cheesecake down so quickly, I didn’t get a photo of my cake sliced. I guess that “DO NOT EAT” sign translated into “EAT ME SO MOM WILL HAVE TO MAKE ANOTHER CHEESECAKE”! And so… I did. How could I deprive my readers from seeing the beautiful, creamy texture that is inside this little slice of heaven?
I guess I can’t blame them, who could resist that?!