New York-Style Cheesecake |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
I found this recipe in a magazine years ago. It's the best cheesecake I have ever tasted! The recipe calls for graham cracker crumbs but sometimes I use vanilla wafer crumbs. This recipe is submitted in loving memory of my friend Ronnie. Ingredients:
3/4 cup graham cracker crumbs |
3 tablespoons butter, melted |
1 cup sugar |
2 tablespoons cornstarch |
5 (8 ounce) packages cream cheese |
2 large eggs |
1 tablespoon vanilla |
1/2 cup heavy whipping cream |
Directions:
1. Heat oven to 350 degrees.
2. Coat bottom and sides of 8-inch springform pan with nonstick spray; set aside.
3. Crust: Mix graham cracker crumbs and butter together; press firmly over bottom of pan.
4. Filling: Mix sugar and cornstarch in a large bowl.
5. Add cream cheese and beat with a mixer on medium speed until smooth.
6. Beat in eggs and vanilla just until mixed, scraping down the sides of bowl as needed.
7. On low speed, add cream; beat just to blend.
8. Pour into prepared pan.
9. Bake 55 to 60 minutes until cake has risen, edges are very lightly browned and center still jiggles when pan is moved.
10. Cool in pan on a wire rack about 1 1/2 hours (cake will set completely).
11. Run knife around edge of pan; cover loosely and refrigerate at least 4 hours.
|
|