New York style cheesecake- fogettaboutit

         This recipe came from a accident at the farmers market when I bought 2 lb of peaches and a wild blueberry since it was in season. But I already used the wild blueberries for the short bread demo. Sadly I had nothing to do with perfectly ripe peaches. I was going to do a peach cobbler on cast iron pan demo but i already did cobbler.

 so I decided it was a good idea to make a cheesecake and put peaches over the top to cover up my hideous crack the size of grand canyon on the cheesecake. it was my dumb urge to open the oven to check on the cheesecake. All you farmers who grow peaches, I'm sorry I really am. that's against the law in some areas... this goes to you Georgia!!!

       But the flavors are meant to be together. The acidity and the sweet peaches are amazing contrast against the rich and dense cheesecake is delicious. By the way I was serving these for a small party so this can stretch  easily from 6-8 people 

New-York style cheesecake serving for 6

• 3 tablespoons melted butter
• 18 graham crackers, crushed
• 1/4 cup all-purpose flour
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 4 (8 ounce) packages cream cheese * i used Philadelphia
• 
  
  • 1 1/2 cups white sugar
  • 2/3 cup milk
  • 4 eggs

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease the bottom and sides of a 9-inch springform pan
3. Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan
4. Whisk flour, sour cream, and vanilla extract in bowl. Set aside
5. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes
6. Pour milk into cream cheese mixture and whisk until just combined.
7. Whisk in eggs, one at a time, stirring well after each addition.
8. add the sour cream mixture; whisk until just incorporated.
9. Pour mixture into prepared springform pan.
10. Bake in the preheated oven until the edges have nicely puffed and the surface of thecheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
11. When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake. !
12. Enjoy