Yesterday’s Tuesday Lunch included a fantastic cheesecake! Everyone raved about it so we thought it only fair to share the recipe. Put your own personal touch on this scrumptious cheesecake. Maybe a drizzle of chocolate? Maybe some cherries or strawberries? Get creative…
Chef Sandy’s New York Style Cheesecake
CRUST
- 1 ½ cups graham crackers, pulverized
- 1/3 cup sugar
- 1/2 cup butter, unsalted, melted
FILLING
- 1 ½ pounds cream cheese, room temperature (3 large packages)
- ½ cup sugar
- 4 large eggs
- 1/8 teaspoon salt
- 1 ½ teaspoons vanilla extract
TOPPING
- 2 cups sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Butter the bottom and the sides of a 9-inch spring form pan.
For the crust, combine the graham cracker meal, sugar, and butter in a bowl. Stir to combine well. Press the mixture into the prepared pan and place in the freezer for 5 minutes or until firm.
For the filling, in a mixture (or food processor) add cream cheese, sugar, eggs, salt, and vanilla. Mix to combine well. Pour into the chilled crust and place in the oven to bake for 50 to 60 minutes or until the cake begins to turn gold. Cool the cake slightly in a pan on a wire rack. Leave the oven on.
For the topping, in a bowl add sour cream, sugar, and vanilla. Stir to combine well. When the cake is cool, spread the topping over it and place back in the oven to bake for an additional 15 minutes. Remove from oven and set aside to cool complete. Cover with plastic wrap and refrigerate overnight before serving.
Makes 6 to 8 servings.
