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LOCATION: Recipes >> Desserts Cheesecake >> New York Style 04

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New York Style Cheesecake

10 oz cream cheese
3/4 c sugar
2 lg eggs
1/2 teaspoon vanilla extract
1 1/2 teaspoons lemon juice
1 1/2 teaspoons cornstarch
1 1/2 teaspoons flour
2 teaspoons butter
8 oz sour cream
1 can pie filling

Melt butter. Blend cream cheese in a large bowl. Gradually add
sugar.Add eggs, beat well. Add lemon juice, vanilla, cornstarch,
and flour. Add melted butter. Mix until smooth. Blend in sour cream.
Add to greased springform pan (8 inch).

Bake at 325 Degrees F for 45 minutes. Remove cake from oven two
hours AFTER completion of 45 minutes bake cycle. Refrigerate
overnight; top with pie filling, fresh fruit, etc. and serve.

Notes:

The cheesecake will be creamier if the cream cheese is softened in
a microwave oven. Don't over do it, avoid melting!

To minimize/eliminate cracking, avoid overmixing the batter and
comply with the two hour cool down requirement. If one suspects
overmixing of the batter, allow the batter to stand (in the
refrigerator) for one hour followed by a one-half to one hour stand
at room temperature prior to bake cycle; this will allow trapped
air to escape the batter.

If slicing the cheesecake proves too messy and/or difficult, try
using dental floss, it works!

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