Sunday, July 29, 2012

New York Cheesecake

I hadn't baked a New York cheesecake in years, but when my son asked for one for his 8th birthday, how could I refuse?  This cake was a mix of 2 recipes.  The crust is just a basic graham cracker crust, very simple and the cake part I got from a Cheesecake Factory copycat recipe, very delicious.

Here's the recipe:

Crust:
23 graham crackers, crushed (my kids loved using the rolling pin for this-just put the crackers in a ziplock bag and smash away)
1/4 cup of margarine or butter, melted
Mix the two ingredients together in a bowl.  Once well mixed, use the mixture to cover the bottom of a 9 inch springform pan.  Bake at 325* for 10 minutes.  Set aside to cool.

The Cake:
  • 1 1/2 lbs cream cheese
  • 1 1/3 cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • 1/4 cup flour
  • 1 Tablespoon vanilla extract
  • 2 teaspoons lemon juice
  1. Beat cream cheese together (I did all the mixing in my Kitchen Aid)
  2. Add sugar and beat in slowly.
  3. Next add the eggs in one at a time. Make sure each is fully beaten in before adding another one.
  4. Next add flour, vanilla, and lemon juice and mix well.
  5. Add sour cream and beat in.
  6. Pour the mixture into the crust
  7. Place in the oven on the top rack for 1 hour and 15 minutes.
  8. Turn off oven, open the door ( just a crack) and leave cheesecake there for one hour.
  9. Place the cheesecake in the fridge for about 8 hours ( the more you wait the flavors will become better).
  10. Enjoy!


2 comments:

Amish Stories said...

Being orig from New York myself theres nothing like real NY cheese cake, so this recipe looks very good folks. Richard

Kristen said...

Thank you!