New York Style Cheesecake
CATEGORIES
INGREDIENTS
- 1 Cup Graham Cracker Crumbs, see note
- 3 Tbsp. Sugar
- 3 Tbsp. Melted Butter, see note
- 32 Oz Cream Cheese, softened, see note
- 1 Cup Sugar
- 3 Tbsp. Flour
- 4 Eggs
- 1 Cup Sour Cream, see note
- 1 Tbsp. Vanilla
- Topping Of Your Choice
DIRECTIONS
- Preheat oven to 350 F.
- Mix crumbs, sugar, and butter.
- Press onto bottom of 9 or 10-inch spring-form pan
- Bake 10 minutes.
- Beat cream cheese, sugar, and flour at medium speed until well blended. Add eggs, one at a time, beating well after each addition.
- Blend in sour cream and vanilla.
- Pour over crust.
- Bake 1 hour and 10 minutes.
- Turn oven off and let cake sit in oven with the door propped open until oven has cooled.
- Loosen cake from rim of pan.
- Rim can be removed when completely cooled.
- Best flavor is developed if refrigerated.
- Any kind of crumbs can be used.
- I often use chocolate cookie crumbs rather than graham cracker crumbs.
- I've also used finely chopped nuts.
- You can use margarine instead of butter, but I always figure that when I make a cheesecake, it's special, so why cut corners on fat, calories, and, most especially, flavor.
- Many times I have added an additional partial package of cream cheese that I may have had on hand, and once I added a whole additional 8-oz package with no problem with the texture or taste.