Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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New York-style cheesecake is a deep, moist, traditional cheesecake that's just perfect for entertaining.
Heat oven to 325°F.
Combine all crust ingredients in bowl. Press onto bottom and 1-inch up sides of ungreased 9-inch springform pan. Bake 10-12 minutes or until golden brown. Cool.
Combine cream cheese and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add 1 egg at a time, beating well after each addition. Add 1/2 cup sour cream and 2 teaspoons vanilla. Beat at low speed until well mixed.
Pour cream cheese mixture into baked crust. Bake 80-95 minutes or until set 2 inches from edge of pan.
Combine remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in bowl. Evenly spread over top of hot cheesecake. Continue baking 7 minutes. Loosen sides of cheesecake from pan by running knife around inside of pan; remove sides of pan. Cool 2 hours or until completely cooled. Store refrigerated.
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.
Dietary Fiber: 0g
I made this cheese cake about 3 years ago and it turned out great. Just remembered about it this weekend and made it again and you guess what? The guests loved it. Highly recommended.
BEST Cheesecake EVER!!! Dont skip the sour cream layer...it is WELL worth it!!!Easy to prepare...hardest part is waiting on it to cool to eat!!!FABULOUS!!! Have made this recipe for ALL of our special occasions since 2006.THANKS!!!
Delicious!!!! I would highly recommend this recipe.
This was a very easy and delicious recipe!
Best cheese cake ever! Everyone I've made it for loved it!! And it can be very versitile!
This recipe was dry, crumbly, and did not have very good taste. The flavor was not rich and the cake was not creamy. Perhaps I did something wrong, but I have made cheesecakes before (which did not crack--this one did) and they tasted way better than this. I would not make again.
I thought this recipe was very easy to make.It has a wonderful flavor and does remind me of Cheesecake I used to get in NY many yearsago.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2652
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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