Cheese cake - NY Style with Sour Cream Topping

  

 

RECIPE:  NY Style with Sour Cream Topping

NY Style Cheese with Sour Cream Topping

Grease a 9-inch spring form pan.

Preheat oven to 350 degrees, with rack in the center of the oven.

Crust:

2 cups of graham cracker crumbs

1/4 cup granulated white sugar

1/2 cup unsalted butter, melted

In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.

Press the crumbs evenly as you can over the bottom and about 1 inch up the side of a spring form pan.

Cover and refrigerate while you make the filling

Filling:

32 ounces cream cheese, at room temperature - use full fat cream cheese - not     low fat or fat free.

1 cup granulated sugar

3 tablespoons all purpose flour

5 large eggs at room temperature

1/3 cup heavy whipping cream

1 tablespoon lemon zest

1-teaspoon pure vanilla extract

With an electric mixer, place the cream cheese, sugar, and flour.  Beat on low - medium speed until smooth (about 2 minutes), scraping down the bowl as needed.  

Add the eggs, one at a time, beating well (about 30 seconds) after each addition.

Scrape down the sides of the bowl.

Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.

Remove the crust from the refrigerator and pour in the filling.

Place the cheesecake pan on a larger baking sheet and place in the oven

Bake for 15 minutes and then lower the oven temperature to 250 degrees and continue to bake about another 60 -90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly.  Remove from oven and place on a wire rack.

Topping:

1-cup sour cream

2 Tablespoons white sugar

½ Teaspoon pure vanilla extract

In a small bowl combine the sour cream, sugar, and vanilla extract.  Spread topping over the warm cheesecake and return to the oven to bake for 15 more minutes.

Remove from the oven -- and carefully run a knife or spatula around the inside edge of the pan to loosen the cheesecake.  This should help prevent it from cracking as it cools.

Let cool completely before covering with plastic wrap.  Refrigerate for several hours or preferably overnight.

Recipe adapted from Cheesecake Extraordinaire by Mary Crownover.