 |
|
|
|
|
|
New York Style Cheesecake Recipe
1 cup graham cracker crumbs
3 Tbsp. butter (softened)
3 Tbsp. sugar
Combine these three ingredients and press into the bottom of a 9" springform pan. Bake in a preheated 325°F oven for 10 minutes.
4-8 oz. bars cream cheese (softened)
1 cup sugar
3 Tbsp. flour
4 eggs
1 cup sour cream
1 Tbsp. vanilla
With mixer on lowest speed, beat cream cheese VERY gently so as not to incorporate any air into it. Gradually add sugar; then flour. Add eggs one at a time, beating gently still. Fold in sour cream and vanilla. Pour into springform pan. Place springform pan in a shallow dish. Fill with water about 1/3-1/2 way up side of springform pan. Bake in a preheated 450°F oven for 10 minutes. Then reduce heat to 250°F and bake 1 hour or until cheesecake is set. Allow cake to stand at room temperature until it is FULLY cooled. Do NOT refrigerate it until it is completely cooled to avoid cracking.
I've served this with a topping of frozen raspberries mixed with frozen peaches. I add 1/2 cup-1 cup of sugar and a couple tablespoons cornstarch. Then let it sit overnight in the refrigerator. Top the cheesecake with the fruit and fresh whipped cream. I've also drizzled it with caramel and chocolate ice cream topping and sprinkled it with miniature chocolate chips and a dollop of whipped cream.
Show Reviews (1)
|
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|