New York Cheese Cake

New York Cheese Cake

This is the cheese cake to die for! It's sweet, it's tart, it's smooth & creamy, it's a delight on the tongue!

Equipment:

8" springform pan
electric blender
wide aluminum foil
pan large enough for a water bath for the springform pan, with 1" clearance all the way around and deep enough that water can rise half way up springform pan.

Filling:

2 Tbsp melted butter
1½ cups sour cream
1 lb cream cheese cut into 1" cubes
2 Tsp vanilla extract
2 whole large eggs

Topping:

½ cup sour cream
¼ cup sugar
½ Tsp vanilla extract

Shell:

1 cup graham cracker or cookie crumbs (some like crushed ginger snaps)
¼ cup sugar
¼ cup melted butter

Preparation:

Preheat oven to 300º F.

Mix cookie crumbs & butter until they hold together when squeezed in your hand. Pat evenly into the springform pan (bottom & up the side ½"). If a firmer shell is desired bake crust for 10 minutes @ 350º F. Let shell cool completely before filling. After cooling place pan in center of aluminum foil & bring foil up sides of pan. Make sure that the foil does not tear - a water-tight covering is necessary.

Blend the sour cream, ½ cup sugar, 2 eggs, and 2 Tsp vanilla extract, for 1 minute. Blend in the cream cheese by fourths (scraping the sides of the blender) & continue until the mixture is smooth. With blender running pour 2 Tbsp melted butter through top of machine.

Pour mixture into the foil covered springform pan & place it in the larger pan. Fill the larger pan to a depth equal to one half the cheese cake filling.

Bake in the lower third of the oven for 45-60 minutes (ovens vary). Test for doneness by gently shaking pan. When the mixture moves as one, without the center having a distinct motion of its own, the cheese cake is done.

Another test for doneness is to observe the edges of the cheese cake. The cheese cake is done when there is a slight browning of the edges and the edges begin to pull away from the sides of the pan.

Prepare sour cream topping by whisking all ingredients until sugar crystals dissolve.

Remove the cheese cake from the oven and carefully lift it from the water bath. Place cheese cake on a heavy wire rack and let it cool for 30 minutes or until cool enough to handle safely. Spread the sour cream topping evenly over the top of the cheese cake. Remove & discard aluminum foil, cover cheese cake with plastic wrap & refrigerate for at least 1½ hours.

Run a thin, warm knife around inside edge of the springform pan. Loosen the catch on the pan & carefully release the cheese cake from the pan. Using a very sharp, very thin knife, & a pan of very hot water, slice the cold cheese cake, warming & wiping the blade after each slice. Cut the cake into eighths & top with fresh fruit or canned pie filling if desired.

Serves 8 large dessert-sized pieces or 16 proper tea-sized pieces.