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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Crust
1 14 cups graham cracker crumbs
14 cup Land O Lakes® Butter, melted
2 tablespoons sugar
Filling
3 (8-ounce) packages cream cheese, softened
34 cup sugar
12 cup sour cream
2 teaspoons vanilla
2 teaspoons freshly grated lemon zest
Topping
1 12 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla
STEP 1
Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
STEP 2
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.
STEP 3
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.
STEP 4
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.)
STEP 5
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.
STEP 6
Loosen sides of cheesecake from pan by running knife around inside of pan; remove sides of pan. Cool 1 hour or until completely cooled.
STEP 7
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.
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