This is a Cheesecake recipe that I have been using for a few years. I prefer a more creamy consistency so I limit the amount of flour. If you prefer a more dry-cake like consistency you could add more flour. Regardless, the two most important tips for a perfect cheesecake: Do not over-mix ingredients. Adding too much air will result in a cracked cheesecake. Also, I highly recommend using a cake bath. I was in a rush and omitted the cake bath and ended up with a cracked cheesecake. So I spread a thin layer of whipped cream and decorated with fruit.
15 cinnamon graham crackers, crushed
3 tablespoons butter, melted
1 egg white
¼ teaspoon ground nutmeg
4 (8 ounce) packages cream cheese
1 ½ cups white sugar
¾ cup milk
1 cup sour cream
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
Instructions: Preheat oven to 350° F. Grease sides of 9 inch spring-form pan. In a medium bowl, mix graham cracker crumbs with melted butter 1 egg white and nutmeg. Press onto bottom of spring-form pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk. In separate bowl whisk egg then mix in the eggs a little 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 1 hour; this helps prevents cracking. Chill in refrigerator until serving.