A New York Cheesecake
For the Cheesecake Lovers
Don't let the mxing and cooking details in this New York Cheesecake recipe psyche you out.
The superb results are well worth the effort.
Pick a time when you have lots. Then freeze it.
The hints at the end of the recipe will help achieve that perfect cheesecake of which you can be very proud.
The Perfect New York Cheesecake- 1 cup (250 ml) graham cracker crumbs
- 3 tablespoons (45 ml) sugar
- 3 tablespoons (45 ml) margarine (hard not soft), or butter
Filling
- 4 (8 oz/225g) pkgs. cream cheese, softened
- 1 cup (250 ml) sugar
- 3 tablespoons (45 ml) flour
- 1 tablespoon (15 ml) vanilla
- 4 eggs
- 1 cup (250 ml) sour cream
Topping (optional)
1 (21 oz/588 ml) can cherry pie filling or 3 cups (750 ml) whole strawberries
Pre-heat oven to 325 degreesF/165 degrees C. Crust
Mix crumbs, sugar and margarine or butter; press onto bottom of 9-inch (22.5 cm) spring form pan.
Bake 10 minutes.
Filling
Beat cream cheese, sugar, flour and vanilla at medium speed with electric mixer until well blended.
Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
Blend in sour cream; pour over crust.
Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.
Top your New York Cheesecake creation with pie filling or strawberries, stem-side down just before serving.
12 servings
Mixing and Baking Hints for New York Cheesecake:
- Soften cream cheese by placing in microwave oven for approximately 15 minutes per package.
- Beat at low speed after adding eggs, just until blended. Don't over beat.
- At the end of mixing, gently stir in any flavoring ingredients.
- When pre-heating oven, place 13 x 9-inch baking pan half filled with water on bottom rack of oven.
- Bake cheesecake on middle rack above pan of water. Don't peek into oven during baking.
- Don't over bake. When done edges should be slightly puffed.
- The center area, about the size of a silver dollar, should still appear soft and moist.
- The center will firm upon cooling.
- Cool cheesecake on wire rack at room temperature for 1 hour before refrigerating.
- Refrigerate uncovered 3 to 4 hours or until thoroughly chilled.
- Place sheet of plastic wrap or foil across top of cheesecake; secure.
- Refrigerate overnight or up to 2 days.
- For best results, top or garnish cheesecake within 1 to 3 hours of serving, depending on stability of selected topping.
- To enhance flavor, remove cheesecake from refrigerator 30 minutes before serving
Freezing: - Prepare cheesecake as directed, omitting topping.
- Wrap securely in plastic wrap; over wrap with foil.
- Place in plastic bag; label, date and seal.
- Freeze up to 2 months.
- Thaw wrapped cheesecake in refrigerator overnight.
- Individual slices should be cut and wrapped before freezing.
- Thaw 1 slice in microwave on defrost for 45 to 60 seconds.
- Let stand about 5 minutes before serving.
Lean & Luscious:
Substitute Neufchatel Cheese OR Fat Free Cream Cheese for cream cheese in any of these recipes
Return to top of page
If you enjoyed this
New York Cheesecake
try the other OOdles of Recipes Desserts
|
