New York Cheesecake
Rich and creamy New York style cheesecake.
Yield
16 servingsPrep
50 minCook
60 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ¾ | cups |
graham cracker crumbs
|
*
|
| ½ | cup |
butter
melted |
|
| ⅓ | cup |
sugar
|
|
| 3/8 | teaspoons |
cinnamon
|
|
| Filling | |||
| 24 | ounces |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 5 | large |
eggs
xtra large, seperated |
|
| 1 | cup |
sour cream
|
|
| 1 ½ | tablespoons |
lemon juice
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 414 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
butter
melted |
|
| 79 | ml |
sugar
|
|
| 1.9 | ml |
cinnamon
|
|
| Filling | |||
| 693.6 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 5 | large |
eggs
xtra large, seperated |
|
| 237 | ml |
sour cream
|
|
| 23 | ml |
lemon juice
|
|
| 7.5 | ml |
vanilla extract
|
|
Directions
CRUST: Mix the ingredients together and press into pan.
FILLING: Beat cream cheese with electric mixer for 20 to 30 minutes, until creamy and soft.
Add 1 cup sugar, slowly. Add egg yolks one at a time to mixture.
Then add sour cream, lemon juice and vanilla until smooth.
Beat egg whites in separate bowl until soft and frothy, but not firm.
Then fold egg white mixture into batter and pour entire mixture into 9 inch springform pan crust.
Bake at 325F for one hour, then turn off oven and leave cheesecake in oven for 1 hour.
Refrigerate cheesecake for 6 hours or overnight.
