New York-Style Cheesecake
Crust:
| 1½ | cups graham cracker crumbs |
| ½ | cup sugar |
| 1 | teaspoon cinnamon |
| ½ | teaspoon nutmeg |
| 3 | tablespoons butter, melted |
Filling:
| 2 | pounds cream cheese |
| 1½ | cups white sugar |
| ½ | cup milk |
| ¼ | cup heavy cream |
| 1 | cup sour cream |
| 4 | eggs |
| 1 | tablespoon vanilla extract |
| ¼ | cup flour |
Allow filling ingredients to come to room temperature. Preheat oven to 350° F with rack set toward the middle. Cut a circle of parchment or wax paper to size, and place in the bottom of a 9‑inch springform pan. Grease the bottom and sides. Wrap the outside of the pan in a layer of aluminum foil.
In a medium bowl, toss crust ingredients with melted butter. Press evenly onto bottom of springform pan.
In a large bowl, blend cream cheese with sugar until smooth. By hand, blend in milk and heavy cream, and then mix in the eggs one at a time. (To avoid cracking, avoid whipping air into the filling.) Add sour cream, vanilla, and flour, mixing until smooth. Pour filling over crust.
Set springform pan in larger pan. Set large pan on the middle rack in the oven, and pour boiling water into the larger pan to a depth of about 1 inch. Reduce oven temperature to 325° F, and bake for 1 hour.
Turn the oven off, and let cheesecake cool slowly in the oven with the door closed for at least 2 hours. Remove cheesecake from oven, cover, and allow to cool completely. Chill cheesecake in refrigerator for at least 8 hours before serving.
Options: serve with blueberry sauce and whipped cream.