New York Style Cheesecake
If you've been craving a dense, cheesy cheesecake but can't make it to New York, try this recipe. Instruction for a lighter, lemony cheesecake are also given. Both are perfect with cherries, strawberries, or any topping you fancy."The most recent reviewer is correct on both counts! The directions do not say what to do with the sugar...and the sugar does indeed belong in the crust. Thank you for pointing that out. On another note- this recipe makes a New York "Style" cheesecake that is much more dense than the light and fluffy ones that are often seen. Although not an authentic New York Cheesecake, it is quite good. I have been making it for many years and have received countless requests for the recipe. It always turns out perfect and is always a huge hit at my house!" - Sherri
Yield: 12 Servings Ready in 1 hours, 10 minutes
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Verified by stevemur
New York Style Cheesecake Preparation
Preheat oven to 350 degrees F. For New York Style Cheesecake omit lemon juice and sour cream.
Mix graham cracker crumbs with melted butter and press into the bottom of a 12" springform pan. Beat the 4 packages of cream cheese until fluffy. Gradually add the condensed milk and beat until smooth. Add the 1/3 cup of flour, the eggs and vanilla and mix well.
Pour into the pan and bake 1 hour until lightly browned. The center may not seem completely set. Remove from oven and cool on a wire rack until completely cool. Run a knife around the edge of the cake but do not remove the rim. Chill for several hours or over night. Remove the rim and slice into small pieces.This cake will provide 12 to 16 pieces. Top with your favorite fruit if desired.
For a lighter, lemony cheesecake - preheat oven to 300 degrees. Make the crust as instructed above. Beat 2 - 8 oz. packages of cream cheese. Add 14 oz. of sweetened condensed milk, 3 eggs, the lemon juice and sourcream. Pour into pan and bake for 50 to 55 minutes unti the cake springs back when lightly touched. Follow the same directions above for cooling, chilling, and serving.
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