New York-style cheesecake is a deep, moist, traditional cheesecake that's just perfect for entertaining.
| 3 |
|
(8-ounce) packages cream cheese, softened |
| 3/4 |
|
cup sugar |
| 3 |
|
eggs |
| 2 |
|
cups sour cream |
| 2 |
|
teaspoons vanilla |
| 2 |
|
tablespoons sugar |
| 1 |
|
teaspoon vanilla |
Heat oven to 325°F. Combine all crust ingredients in medium bowl. Press onto bottom and 1-inch up sides of ungreased 9-inch springform pan. Bake for 10 to 12 minutes or until golden brown. Cool.
Meanwhile, combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add 1 egg at a time, beating well after each addition. Reduce speed to low; add 1/2 cup
sour cream and 2 teaspoons vanilla. Beat until well mixed.
Pour cream cheese mixture into baked crust. Bake for 80 to 95 minutes or until set 2 inches from edge of pan.
Meanwhile, combine remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Evenly spread over top of hot cheesecake. Continue baking for 7 minutes. Loosen sides of cheesecake from pan by running knife around inside of pan; remove sides of pan. Cool completely (about 2 hours). Leave uncovered until completely cooled. Store refrigerated.
VARIATION: Chocolate Cheesecake:
Add 1 1/2 cups real milk chocolate chips, melted and cooled, to cheesecake with sour cream and vanilla. Bake as directed above.
Recipe Tip
A large crack will form around cheesecake. Cheesecake will settle when cooled.
