New York Cherry Cheesecake

Looking for a sinfully delicious dessert? Look no further than a classic New York cheesecake. Did you know that cheesecakes date back to 776 B.C.? History records state that during the first Olympic games athletes were served cheesecake as a form of energy -- cheesecake flavoured Gatorade anyone? We must thank the Greeks for discovering this delicious dessert and also thank the immigrants that brought this recipe over to America.

My cheesecake connoisseur says this is the best cheesecake!

What you will need:

15 honey graham crackers, crushed

2 tablespoons butter, melted 

4 packages cream cheese (don’t use the light one, it won’t taste as rich)

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1 tablespoon all-purpose flour

1 can of cherry pie filling

Preheat oven to 350 degrees. Grease a 9 inch springform pan.

In a bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In another bowl, mix cream cheese with sugar until smooth.

Blend in milk, and then mix 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 the cake cool in the oven with the door closed for 5 hours; this prevents cracking.

Put one can of cherry pie filling on top and sprinkle some sugar. Chill in freezer overnight (you can chill in refrigerator, but my cheesecake connoisseur prefers it very cold and firm)

Tips:

 -       Do not over blend -- only blend enough to incorporate the ingredients.      

  -       Make sure your ingredients are at room temperature before using them. The cream cheese, milk and sour cream should be out of the fridge for at least an hour before using.