New York-style cheesecake uses sour cream to create a dense and creamy filling. Then sour cream is combined with a little sugar and vanilla and spread on top of the cheesecake to give it an extra tang.
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1 1/4 cups graham cracker crumbs
1/4 cup Land O Lakes® Butter, melted
2 tablespoons sugar
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large Land O Lakes® Eggs
1/2 cup sour cream
2 teaspoons vanilla
2 teaspoons freshly grated lemon zest
1 1/2 cups sour cream
1 teaspoon vanilla
Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
Combine all crust ingredients in bowl. Press onto bottom and 1-inch up sides of prepared 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, 2 teaspoons vanilla and lemon zest. Beat at low speed until well mixed.
Pour cream cheese mixture into baked crust. Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 85-90 minutes or until set 2 inches from edge of pan. (Center will not be set.)
Combine 1 1/2 cups 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 1 hour or until completely cooled.
Cover, refrigerate 8 hours or overnight before serving. Store refrigerated.
A large crack will form around cheesecake. Cheesecake will settle when cooled.
Variation: Chocolate Cheesecake: Add 1 1/2 cups milk chocolate chips, melted and cooled, to cheesecake with sour cream and vanilla. Bake as directed above.
This collection offers a variety of sizes and flavors like chocolate, mint and New York-Style Vanilla.