New York Cheesecake
New York Cheesecake is creamy, satiny, rich, dense ... and indescribably divine!
12
Servings 12
Ingredients:
Crust
- 1-1/2 cups graham cracker crumbs
- 1/4 tsp ground cinnamon
- 1/3 cup melted margarine
Filling
- 4 (8-oz) packages Prairie Farms Cream Cheese softened
- 1-1/4 cups sugar
- 1/2 cup Prairie Farms Sour Cream
- 2 tsp vanilla extract
- 5 large eggs
Topping
- 1/2 cup Prairie Farms Sour Cream
- 2 tsp sugar
Directions:
- Preheat oven to 475 °F.
- Place large pan filled with 1/2-inch water in oven.
Crust
- Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of way up 9" springform pan lined with parchment. Wrap large piece of foil around bottom of pan. Freeze until filling is prepared.
Filling
- Use electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
- Remove crust from freezer and pour in filling.
- Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350 °F and bake until top of cheesecake turns golden, 50 to 60 minutes.
- Remove cake to wire rack to cool.
Topping
- Combine sour cream and sugar; spread over cake.
- Cover and refrigerate at least 4 hours.
- Garnish with your favorite fresh fruit.