Wednesday, April 3, 2013

New York Style Cheesecake

New York style cheesecake has got to be one of my favorite cheesecakes.  It's so versatile   Add a different topping and it changes the flavor of the cheesecake.  Not to mention...it's CHEESECAKE! Weee!  I could totally go on a sugar high with cheesecake.




New York Style Cheesecake

Adapted from foodess
Makes 8 large slices,or 12 smaller ones


Ingredients You'll Need:

For crust:
  • 1 1/3 cups crushed graham cracker crumbs
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 5 tablespoons melted butter


For Cheesecake:
  • 3 (8-oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla


Directions on how to make the:

Crust:
  • Preheat oven to 350 degrees F. Stir together graham cracker crumbs, sugar, salt, and melted butter. Press into a 9-inch spring form pan. Bake for 10 minutes; cool on wire rack.

Cheesecake:

  • Reduce oven temperature to 300 degrees F. In the large bowl of a standing mixer, beat together cream cheese and sugar until light and fluffy. Reduce speed to low and beat in eggs, one at a time, until incorporated. Beat in sour cream and vanilla until well combined.
  • Pour the cheesecake batter into the crust. 
  • Bake in center of oven for 75-85 minutes, until set (center may still jiggle a bit, it will firm up). Ovens vary.  Start checking at the 60 minute marker just to be safe.  Some may need to cook more than 60 some less, it really depends on the temperament of your oven.  Cool completely before serving and be prepared to be whisked away by the flavors.

This cheesecake is wonderful.  I used cherry pie filling on top for the picture above but you can use so many different kinds of toppings.


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