I have really got to get better at this whole school-work-blogging regularly thing. I’m working on it! I figure if the Pioneer Woman can write a book, tour for book signing, keep up with her family, AND have time to essentially write posts for four different blogs, I can most certainly do this.

To make up for my absence, I am giving you the most fabulous, decadent cheesecake recipe I’ve ever tried. It could be because it was the first cheesecake I’ve ever made, but it was still awesome. Thank you, AllRecipes.

Also, thank you to my dear Aunt Susie! She bought me my first set of spring form pans this past Christmas. They are magnificent, and I will think of her every time I use them 🙂

I’ve always been too intimidated to make cheesecake because of all the things that could go wrong- the top cracks, the batter is chunky, it’s too dry, etc.

… But this turned out PERFECTLY. Just follow the directions 100%, it’s a perfect recipe. I was so happy with the results!

Begin by making the crust, which is a simple combination of graham cracker crumbs and butter. If you’re feeling feisty, you could use oreo crumbs or something of the like!

Press this mixture into the bottom a well greased 9 inch springform pan.

Now, mixing the batter, the “hard” part. After reading quite a few recipes and reviews, I learned that you’re better off mixing the batter as little as possible. Also, people tend to have better results if the ingredients are at room temperature.

Begin by beating the cream cheese and sugar until whipped and combined. Add the milk, followed by the eggs one at a time until just combined. Lastly, add sour cream, vanilla, and flour.

Pour the mixture over the crust in the springform pan. Bake in an oven preheated to 350 degrees for an hour. This part is important. After the hour, just turn off the oven and walk away. Don’t check on it, don’t open the doors, don’t do anything. Leave it in there for at least 2 hours, preferably as long as 5 or 6 hours. This will help prevent it from cracking. Then you can move it into the fridge.

I made the berry sauce while the cheesecake was cooking. It’s a very simple combination of blackberries, corn starch, water, and sugar. Begin by heating the blackberries and sugar in a small saucepan. Combine the corn starch and water in separate bowl and add to the saucepan. Heat stirring every once and awhile, until berries break down and the mixture thickens.

I was very happy with the way my first cheesecake turned out!

New York Cheesecake with Blackberry Sauce
Modified from AllRecipes

Ingredients

  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  •  
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour
 
Berry sauce
1 cup blackberries
1/4 cup sugar
1 tbsp water
1 tsp corn starch

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for a minimum of 2 hours or as long as 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
 
To make the berry sauce, combine the water and corn starch in a small bowl. Begin heating the blackberries and sugar in a small saucepan and add the cornstarch mixture. Heat, stirring occasionally, until berries breakdown and the liquid begins thicken. Strain to remove large chunks.