Cakes, Pastries & Pies > Jewish Recipes > New York Cheesecake >
New York Cheesecake
1-1/4 C graham cracker crumbs
1 TBS sugar
1/4 C (1/2 stick) unsalted butter or margarine, melted
2 C (1 pint) sour cream
1 C plus 1 TBS sugar
2-1/2 tsp. vanilla
3 pkgs. (24 oz.) cream cheese, room temperature
Preheat the oven to 350-degrees F.
Crust: In a large bowl, blend the crumbs, sugar and melted better. Spoon mixture into a 9-inch spring-form pan until halfway up the sides; press down firmly. Refrigerate for at least fifteen minutes; then bake until set, about ten minutes. Set aside and allow to cool.
Filling: In a bowl, beat together the sour cream and 1 tablespoon of sugar. Add 1 teaspoon vanilla; beat until well blended. Set aside. In another bowl, beat cream cheese with the remaining 1 cup of sugar until light and fluffy. Add the eggs, one at a time, mixing well. Beat in the remaining vanilla.
Assembly: Pour filling into the prepared crust. Bake until center is set and top is golden brown in color, about fifty minutes. Remove from the oven. Spread the prepared sour cream mixture on top and return to the oven until firm, about five minutes. Allow to cool. Cover and refrigerate for up to twenty-four hours before serving.
Food Fare Culinary Collection: Jewish Cuisine
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