new york-style cheesecake
his recipe lives up to its name. N ew York-style cheesecake is renowned for being dense, rich, and yummy.
Prep: 35 min.
Bake: 55 min.
M akes 16 servings
cup butter, softened
% cup packed brown sugar
4 eggs
1% cups all-purpose flour
4 8-oi. pkg. cream cheese,
1 % cups granulated sugar
cup all-purpose flour
1 Tbsp. vanilla
2 8~oz. cartons dairy sour
cup granulated sugar
tsp. vanilla
1 Preheat oven to 350°F. In large bowl, beat
butter with electric mixer for 30 seconds. Add
brown sugar; beat until fluffy. Add one of the eggs;
beat well. Slowly beat in 114 cups flour. Divide
dough in half. Cover and chill one portion.
2 Spread remaining portion of dough onto
bottom of 10-inch springform pan with side
removed. Place pan bottom on baking sheet. Bake
for 10 minutes; cool. Attach side of pan. Press
chilled dough about 134 inches up side of pan.
Increase oven temperature to 450°F. In bowl,
combine cream cheese and 114 cups granulated
sugar; beat until fluffy. Beat in
cup flour until
smooth. Add remaining eggs and 1 tablespoon
vanilla; beat on low speed just until combined. Stir
cup of the sour cream. Pour into pan. Place
in shallow baking pan. Bake for 10 minutes.
Redtice oven temperature to SOOT. Bake
about 30 minutes or until center appears nearly
set when gently shaken. Remove from oven. In
small bowl, combine remaining sour cream, 14 cup
granulated sugar, and 1 teaspoon vanilla; spread
over cheesecake. Bake for 15 minutes more.
Cool on wire rack for 15 minutes. Loosen
crust; cool for 30 minutes. Remove side of pan;
cool cheesecake. Cover and chill for 4 to 24 hours.
Let stand at room temperature for 15 minutes.
PER SERVING: 455 cal., 33 g total fat (20 g sat. fat), 144 mg chol., 260 mg
sodium, 33 g carb., 0 g fiber, 8 g pro.
great cheesecakes
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