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LOCATION: Recipes >> Desserts Cheesecake >> New York Style 01

Print this Recipe    New York Style 01

Cheesecake

1 cup graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter, melted (*)
4 pkgs. (8 oz each) cream chesse, softened (*)
1 cup sugar
3 Tbsp. flour
4 eggs
1 cup sour cream
1 Tbsp. vanilla
Topping of your choice

Preheat oven to 350 F. Mix crumbs, sugar, and butter. Press onto
bottom of 9 or 10-inch spring-form pan Bake 10 minutes.

Beat cream cheese, sugar, and flour at medium speed until well
blended. Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla. Pour over crust. Bake 1 hour
and 10 minutes. Turn oven off and let cake sit in oven with the
door propped open until oven has cooled.

Loosen cake from rim of pan. Rim can be removed when completely
cooled. Best flavor is developed if refrigerated.

Any kind of crumbs can be used. I often use chocolate cookie crumbs
rather than graham cracker crumbs. I've also used finely chopped
nuts.

You can use margerine instead of butter, but I always figure that
when I make a cheesecake, it's special, so why cut corners on fat,
calories, and, most especially, flavor.

Many times I have added an additional partial package of cream
cheese that I may have had on hand, and once I added a whole
additional 8-oz package with no problem with the texture or taste.

I have also added more sour cream than is called for since I always
buy it by the pint.

Anyway, play with this all you like, I've never had it come out
bad. For my SO, I top it with cherry pie filling from a can.
That's his favorite. I like it plain, myself, although I'll eat
it with any topping.

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1 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
It was Great, August 28, 2004 - 08:14 PM
Reviewer: Mark from Leavenworth, KS USA
this was my first homemade cheese cake and it turnded out great! my whole family enjoyed eating this delightful dessert. it was easy for me, and i'm only 13!!

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Made me look like a pro, June 10, 2005 - 12:41 PM
Reviewer: Ashley from Maryland, USA
I love to make cheesecake, but whenever i do one that requires baking, it turns out awful! This one turned out perfectly and i recommend it. When i did it however, i needed two pie molds (I cheated and bought the already-made crusts). Hope it goes well for you.

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1 of 4 people found the following review helpful:
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One perfect cheesecake recipe!, November 22, 2005 - 05:20 PM
Reviewer: Lyndy Forrester from Amarillo, Texas USA
This recipe is great! I make it frequently for parties and other events. The texture is great and it looks near perfect, too. I don't find it necessary to bake the crust if I am short on time. I have done it both ways and cannot tell a difference. I recommend this recipe. I've tried a lot of variations of cheesecake recipes and this one is the best!

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Taste: Ease of Prep: Appearance:
NY Cheesecake 01, May 7, 2005 - 09:14 AM
Reviewer: James from USA
This works fairly well as long as the crust is allowed to cool before the filling is added into it. Also a 9" springform pan would be preferred because it makes the cake less likely to crack when it cooks.

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19 of 22 people found the following review helpful:
Taste: Ease of Prep: Appearance:
WOW, January 6, 2004 - 05:10 PM
Reviewer: Sophia from TN USA
This is the first cheesecake that I have ever made and it turned out perfect! It was delicious! My boyfriend said it was better than CityCafe's cheesecake! Now, that's a compliment! I highly recommend this recipe. It's easy to follow and it's wonderful!

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