Cheesecakes have always been a little intimidating to me. This is the recipe I used for my first Classic New York Cheesecake. I’m glad I did it. As it turned out it was really tasty and actually very easy to make.
My top did crack a little, but I put cherry topping on it and no one knew the difference!
So it wasn’t perfect! It was exactly what I was looking for, and made with things I usually have on hand. A nice dense cheesecake.
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Classic New York Cheesecake
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons margarine melted
- 4 8 ounce packages Philadelphia Cream Cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup sour cream
- 4 eggs
Instructions
Crust.
- MIX the crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.).
Filling.
- Mix the cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in the sour cream. Add the eggs, mixing on low speed just until well blended. Pour over the crust.
- Bake at 325 for 65 - 70 minutes or until the center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.)
- Run a knife or metal spatula around the rim of the pan to loosen the cake; cool before removing rim of pan.
- Refrigerate 4 hours or overnight.
Enjoy!
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Recipe based on one by Chef #212718
Photo by Brenda.