Monday, January 1, 2001

New York Cheesecake

I apologize if you have stumbles across this post. This is a post so I can keep track of this recipe, and really shouldn't be published in this format. If you actually want this recipe, please let me know and I can send it to you.

1 cup graham crackers
2 1/2 tablespoons butter
1 1/2 tablespoons sugar

32 ounces cream cheese
1 1/2 cups sugar
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all purpose flour
Zest of 1 lemon

Press crust into molds. Preheat oven to 350 degrees. Mix together cream cheese, sugar, zest and vanilla, beat until light and creamy. Add the flour, then the eggs one at a time, mixing well after each addition. Add the sour cream and mix until smooth. All ingredients should be at room temperature.

Large tins - 30 mins. at 350 with water bath.
Small tins with papers - 22 mins in water bath.

Once out of the oven, put in microwave with water bath and close the door mostly. Let steam to evaporate and cool. Cheesecakes should be cool. Transfer to refrigerator over night. Serve.

Note: The first time made, the lemon was a bit strong. Perhaps half of the lemon zest would work?

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