A New York Cheesecake starts with a Graham Cracker Crust. It is made with, as its name implies, graham crackers, which are a flat, rectangular-shaped, slightly sweet whole wheat cookie (cracker). They are named after their creator, Rev. Sylvester Graham (1794 - 1851), who was a United States dietary reformer. When crushed and mixed with a little sugar and melted butter, graham crackers make a very nice pastry crust, especially when paired with a creamy filling. There are two ways to set the crust. One is to simply chill it in the refrigerator, the other way is to bake it (used here). Always press the crumbs evenly into your pan and while the crust may seem loose, it will harden after it bakes and cools.

The main component in a cheesecake filling is cream cheese, which is a white, soft and spreadable cheese with a slightly tangy flavor. It has a 33% butterfat content so its texture is wonderfully smooth and creamy. To ensure a smooth texture, free of lumps, always bring the cream cheese to room temperature before beating. After adding the other ingredients the filling is poured over the crust and baked just until it sets. Chill the squares before cutting into individual slices. Make sure to use a sharp knife and have a damp cloth nearby so you can wipe off the knife between cuts. These squares are excellent plain or with fresh berries. You could also serve them with raspberry or strawberry sauce.