- aka New York Style -
Imagine my surprise today when I went to send a link to someone for the recipe of this delightfulness and found that I had never posted it!
Yep, I was surprised!
But I'm here now, and it is just as good as it was that first time I made it many moons ago.
Besides the fact that it's wonderfully creamy and tastes fabulous with a variety of crust options (chocolate, shortbread, graham, etc.) it is super simple and always turns out perfectly without a lot of stress.
And for a topping?
Well, it goes well with just about anything there as well, but my all time favorite is just a plain fresh fruit concoction of whatever strikes my fancy at the time. Usually pineapple, strawberries, kiwi, blueberries, and this time I added fresh peaches. No need, in my opinion, to add a sauce of any kind to the fruit. Keep it simple, Nature does it well on it's own.
2½ cups graham cracker crumbs
1 Tablespoon sugar
½ teaspoon cinnamon
6-8 Tablespoons unsalted butter, melted
Combine and press into the bottom of a 10 inch Spring form pan. (Line the bottom of the pan with parchment paper and lightly spray the sides and bottom of the pan.) Bake @ 300° for 8-10 minutes. Remove from oven and set it on a cookie sheet.
48 oz. cream cheese, room temp.
1½ cups sugar
1 cup sour cream
3 Tablespoons flour
1½ Tablespoon Vanilla
Meanwhile. In a large mixer bowl combine the cream cheese and sugar and whip until fluffy. Scrape down sides as needed.
In a separate bowl combine the eggs, vanilla, sour cream, and flour. Beat until smooth.
Add to the fluffy cream cheese mixture and beat just until combine. Scrape sides and bottom of the bowl and beat again just a bit.
Pour over crust and bake for 1 hour.
Sides should look puffed up and dry but the center will still be jiggly. Sometimes I bake it an additional 5-10 minutes depending what it looks like and what mood I'm in and what the weather is outside. Seriously those are all factors, you just never know for sure! :) Ha!
Turn the oven off and prop the door open with a wooden spoon handle and leave the cheesecake in there for another 60 minutes. This is where a miracle happens. The center of the cake at this point usually looks a little caved in but while it sits in there cooling the top will become flat and smooth. Perfect!
When it's been cooling in there for about 35 minutes spread the topping on it.
12 oz. sour cream
¼ cup sugar
2 teaspoons clear vanilla
Make sure you mix this long before the cake is done baking so the sugar dissolves and it is completely smooth.
Return the cake to the oven and close the door completely.
DO NOT TURN THE HEAT ON!!
Leave it in there for about 15 minutes then take it out and run a thin knife around the edge and cool completely on the counter.
Refrigerate overnight before removing from the pan.
Blessings and Enjoy!