Baby New York CheesecakeFrom luisascatering 8 years ago
- Crust: shopping list
- 1 cup of graham wafer crumbs shopping list
- 1/8 cup granulated white sugar shopping list
- 1/4 cup unsalted butter, melted shopping list
- Filling: shopping list
- 2 - 8 ounces packages philly cream cheese, room temperature (use full fat, not reduced or fat free cream cheese!) shopping list
- 1/2 cup granulated white sugar shopping list
- 1 1/2 tablespoons all purpose flour shopping list
- 2 large organic eggs, room temperature shopping list
- 3 tablespoons heavy whipping cream shopping list
- 1 tablespoon lemon zest shopping list
- 1/2 teaspoon pure vanilla extract (no imitation... ever!) shopping list
- Topping: shopping list
- 1/2 cup sour cream (not low fat or fat free) shopping list
- 1 tablespoons granulated white sugar shopping list
- 1/4 teaspoon pure vanilla extract shopping list
How to make it
- Grease, or spray with baking spray, a 6x3 inch springform pan. Note: you can double the recipe for a 9 inch pan). Line bottom with parchment circle for easier removal later. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Set aside. Preheat oven to 350 degrees F with rack in center of oven.
- For Crust:
- In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and refrigerate while you make the filling.
- For Filling:
- In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on 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 pan and place in the oven.
- Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 1 1/2 hours or until firm. Remove from oven and place on a wire rack.
- Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
- Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
- Serve with fresh fruit or fruit sauces, if desired. I love it as is!
- Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar. Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet. Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
The Cookluisascatering San Carlos, CA
The Rating4 people
I like the way you think!greekgirrrl in Huntington Village loved it
I like your yummy recipes Thanks again :)kimberry in Mesa loved it
Yes....'love cheesecake.....I just was at The Cheesecake Factory in D.C. ....'Talk about tough decisions...I wanted to try then ALL!dynie in Marietta loved it