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New York Cheesecake More Recipes Like This


Ingredients: Metric Units
Crust
1 1/2 c. graham cracker crumbs
1/4 c. butter, melted
2 Tbsp. sugar
1 tsp. vanilla

Cake
1 c. sugar
4 8oz. pkg. cream cheese
1 tsp. vanilla
1 c. sour cream
4 eggs

Topping
1 c. sour cream
2 Tbsp. sugar
1 tsp. vanilla
2 c. berries
Directions:
The scrumptious taste of a New York cheesecake without all the fuss and nonsense.

Yield: serves 16

You will need: Electric mixer &ndash beating four bricks of cream cheese is a lot to ask of a hand mixer. Or from your mighty biceps. Don't burn out your hand mixer; the right tool for the job makes all the difference.

Note: On graham cracker crumbs if you can't get graham crackers where you are, use a mildly flavored cookie or biscuit, like Nilla Wafers or digestive biscuits. Place them in a sturdy ziplock bag and whack with a rolling pin or the heel of your hand until nicely crushed.

Make the base
Line a 9x13 rectangular baking pan with foil. Cut the foil large enough to drape over the sides of the pan. Spray with nonstick spray.

(Once the cheesecake is done, you pull on the "ears" of foil that overdrape the sides. Theoretically, cheesecake pops right out, you can lay it on a cutting board and cut it with ease.)

In medium bowl, combine graham cracker crumbs, butter, and 2 Tbsp. sugar. Press crumb mixture into bottom of prepared pan. Make it a nice even layer and press firmly to compact the crumbs.

Make the cake
Preheat oven to 325F.

In the bowl of an electric mixer, beat together cream cheese, 1 c. sugar, and 1 tsp. vanilla. When well blended, add 1 c. sour cream and beat until well combined.

Add eggs, one at a time, beating after each addition. Pour over waiting graham cracker base.

Bake cheesecake at 325F for 40 min., or until center is almost set. When you jostle the pan, the center will jiggle slightly, but not much.

While cake is baking, prepare the topping: combine 1 c. sour cream, 2 Tbsp. sugar, and 1 tsp. vanilla. Spread over hot cheesecake. Return to oven, bake an additional 10 min.

Remove from oven and allow to cool. Refrigerate 4 hours or overnight.

When ready to eat, remove from pan, cut into serving pieces, and top with fresh berries.
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Contributed on: and modified on Wednesday November 28th, 2007