Sunday, March 23, 2008

New York Style Cheesecake

I got this recipe from one of the Kraft Foods magazines last year. I wanted a cheesecake that wasn't as dense and heavy as most, and this one was perfect. Light and fluffy and not too overly cheesy. I served it with sweetened strawberries, but you could use any topping you'd like.

New York Style Cheesecake

1 ½ cups graham crackers
½ stick butter
1 ¼ cups sugar, divided
4 pkgs (8oz each) cream cheese (softened)
2 tsp vanilla, divided
1 16 oz sour cream
4 eggs
2 cups strawberries sliced

Preheat oven to 325. Line a 9x13 pan with foil with the ends extending over the sides of the pan. Mix the crumbs, butter and 2 tablespoons of sugar and press firmly into the bottom of prepared pan.

Beat the cream cheese, 1 cup of the remaining sugar and 1 tsp of the vanilla in a large bowl with an electric mixer on medium until well blended. Add 1 cup of sour cream, mix well. Add eggs one at a time, beating on low speed after each addition until just blended. Pour over crust.

Bake 40 mins or until the center is almost set. Center might still be a little giggly, that’s ok. Mix the remaining sour cream, 2 tablespoons of sugar and 1 teaspoon of vanilla until almost blended, carefully spread over the cheesecake. Bake an additional 10 mins. Cool, cover and refrigerate 4 hours or overnight. Lift cheesecake from pan by using the foil handles. Top with strawberries, blueberries or whatever fruit you like. Store leftovers in the fridge.
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