New York Style Cheesecake
Servings
1
cheesecakePrep time
20
minutesCooking time
1
hour45
minutesIngredients
1 cup graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
4 (8 oz) packages cream cheese, softened
4 eggs
1/2 cup flour
1 (14 oz) Eagle’s sweetened condensed milk
1 tbsp vanilla extract
1 tsp vanilla extract
Directions
- Preheat oven to 300 degrees F
- In a medium sized bowl, combine the graham cracker crumbs, melted butter and sugar. Use the back side of a pancake turner to level/smooth the crust
- Press mixture into the bottom of a 9 inch spring foam pan
- In a large sized bowl, use an electric mixer on medium-high speed to beat the softened cream cheese and eggs until smooth. Slowly add in flour
- Add in condensed milk, vanilla extract and lemon juice. Stir by hand or on low with electric mixer
- Pour mixture into prepared spring foam pan on top of graham cracker crust
- Bake for 1 hour and 15 minutes
- Turn the oven off and slightly open the oven door (and leave slightly open). Leave cheesecake in the oven for 30 minutes
- Remove from oven after the 30 minutes and place on a wire rack to cool
- Refrigerate for at least 2 hours before serving
Notes
- For the graham cracker crust you can either use packaged graham cracker crumbs (typically found in the baking isle) OR you can make your own. It’s super easy….just place several graham crackers in a large plastic bag and crush with a rolling pin