The Start of It All

Anytime we have any type of gathering of friends and family I am always asked to bring one thing.... Cheescake. My cheesecake is what led me to believe that other people might actually enjoy other things I baked as well. So therefore this cheesecake is the start of what I hope to be a very exciting experience for me as I expand into the rhelm of custom ordered cakes of all kinds.

This cheesecake is just a basic New York Style Cheesecake but can be varied in so many ways. Some of my favorites include a raspberry liquor topping or adding pecans, chocolate, and caramel for an amazing turtle cheesecake. One key to this recipe: use the very best vanilla. When I travel to Mexico I make sure to pick up as many bottles of vanilla as customs will allow :)

New York Style Cheesecake
1 cup graham cracker crumbs
1 cup plus 3 Tablespoons Sugar
3 Tablespoons butter (room temperature)
5- 8 ounce packages cream cheese (room temperature)
1 Tablespoon vanilla
3 eggs (room temperature)
1 cup sour cream (room temperature)

Mix crumbs, 3 Tablespoons sugar and butter. Press in the bottom of a 9" spring form pan. Bake at 350 degrees for 10 minutes.
Beat Cream Cheese, 1 cup sugar, flour, and milk at medium speed until well blended. Add eggs 1 at a time, mixing between each egg. Blend in sour crea. Pour over crust. Bake at 350 degrees for 65 minutes or until center si almost set. Run knife around rim fo pan. Cool before removing rim. Refrigerate for at least 4 hours prior to serving. Add your desired toppings once cake has cooled (see below for my favorite topping)

Note: Use water bath to avoid cracking.