new york-style cheesecake

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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

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cup butter, softened

% cup packed brown sugar

4 eggs

1% cups all-purpose flour

4 8-oi. pkg. cream cheese,

softened

1 % cups granulated sugar

1/4

cup all-purpose flour

1 Tbsp. vanilla

2 8~oz. cartons dairy sour

cream

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cup granulated sugar

1

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.

3

Increase oven temperature to 450°F. In bowl,

combine cream cheese and 114 cups granulated

sugar; beat until fluffy. Beat in

lA

cup flour until

smooth. Add remaining eggs and 1 tablespoon

vanilla; beat on low speed just until combined. Stir

in

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cup of the sour cream. Pour into pan. Place

in shallow baking pan. Bake for 10 minutes.

4

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.

5

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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