Saturday, July 7, 2012

New York Cheesecake

"This is my all time favorite cheesecake.  It's velvety smooth and so DELICIOUS!"

1-3/4 cup graham cracker crumbs
1/2 cup or 1 stick butter, melted
3 Tablespoons sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Spray 9-inch springform pan with non-stick cooking spray. Wrap outside of pan with foil (to keep water from water bath from leaking into pan). Combine crumbs, butter, sugar and cinnamon. Press onto the bottom and 2 inches up the sides of pan. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.

4 (8 ounce) packages of cream cheese, softened
1-2/3 cups sugar
1/4 cup cornstarch
1 Tablespoon vanilla
2 eggs
3/4 cup heavy whipping cream

Preheat oven to 350 degrees. In large bowl of electric mixer, cream together cream cheese, sugar and corn starch until well combined; scraping down sides of mixing bowl often. Add vanilla. Beat in eggs, one at a time. Add cream. Mix ingredients until smooth. (TIP: Don't over mix filling. Just mix ingredients long enough to combine completely.) Pour into crust. Place cheesecake into a roasting pan. Pour enough water into roasting pan to come up the sides of the springform pan about 1 inch. Bake at 350 degrees for 1-1/4 hours. Remove from the oven and allow to cool on a cooling rack. Place in the refrigerator overnight. When ready to serve, remove rim of springform pan. Top with desired toppings and devour!

Visit my MooseCreek CheeseCakes page for more delicious cheesecake recipes.

No comments:

Post a Comment

I really appreciate your comments! Thanks!