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Thursday

New York Style Cheesecake

Here is one New York style cheesecake, the one with cream cheese and graham cracker crust, (I use Azure Chocolat's graham crackers, or a nut crust, or just take misc. leftover cookies -- or go sans crust!):
3 lbs. cream cheese
1 2/3 c. sugar
1 1/4 c. sour cream
dash of salt
1 tsp. vanilla
1 tsp. lemon juice
1 tsp. grated lemon peel
6 eggs -- separated -- lightly whip whites

CRUST:
2 c. graham cracker crumbs
4 oz. butter, melted
1/4 c. brown sugar

Combine the graham cracker crumbs with the brown sugar. Add the melted butter. Press into pans bake in preheating oven until its not glossy anymore, about 3 minutes. Cream the cheese, then add sour cream, lemon juice, salt, and lemon peel. Alternately whip in egg yolks and egg whites -- slowly. The add vanilla. Pour into pan and bake for 20 minutes at 350 degrees and up to an additional hour at 325 degrees or until lightly brown at the edges and/or dry to the touch in the center. I like to bake with a water bath, (a cookie sheet or the like, filled with water placed on the rack below the cheesecake). Do not fill the pan past the 3/4 point. Let cool completely then serve. Can top with whipped sour cream and/or fruit or chocolate.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

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