New York Style Cheesecake

Raspberry and shaved chocolate over a raspberry and cream cheese icing.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

Ingredients:

15 graham crackers, crushed
 2 tablespoons butter, melted
 4 (8 ounce) packages cream cheese
 1 ½ cups white sugar
 ¾ cup milk
 4 eggs
 1 cup sour cream
 1 tablespoon vanilla extract
 ¼ cup all-purpose flour


1)  Mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan.

2)   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 pan over pressed graham cracker bottom.

3)   Bake in preheated oven for 1 hour, then turn the oven off, and let cake cool in oven with the door closed until oven is cooled off.  Chill in refrigerator until serving.

Variations!

Seperate half the cake batter, and pour pure half into pan. Mix the other half with flavorings, and pour into center of pan all at once. The flavoured batter will displace the regular batter to the sides. Use a spatula to criss-cross the pan from one side to the other for a marbled look, or swirl for that great circular pattern. Don't over mix.

Suggestions for flavours...

Pumpkin pie filling with spices.
Raspberry jam.
Cocoa.

Try not to mix too much watery flavourings such as fruit into the mix. It will cause cracking on the cake.

Once the cake is cooked and ready for the refrigerator, top with caramel ice cream topping, ice cream chocolate syrup, cherry pie filling, whipped cream, fresh fruit, you name it! Or just eat it as is.

Bon appetit!

Raspberry swirl