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New York-Style Cheesecake Recipe

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This recipe for New York-Style Cheesecake, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Cake Mix Doctor
Added: Saturday, May 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Crust & Filling:
1 pkg. Plain White Cake Mix
4 TBSP.(1/2 stick) Butter, Melted
4 Large Eggs
2 pkg. (8 oz.) Cream Cheese, at room temp.
1 Can (14 oz.) Sweetened Condensed Milk
1/2 Cup Sour Cream
2 TBSP. Lemon Juice
2 tsp. Vanilla Extract
Topping:
1 Cup Sour Cream
1/4 Cup Sugar

Directions:
Directions:
Preheat oven to 325. Lightly grease a 13x9 inch baking pan with softened butter or vegetable shortening. Set the pan aside. Measure out 1/2 cup of the cake mix and set aside for the filling. Place the remaining cake mix, and 1 egg in a large mixing bowl. Blend with mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with rubber spatula. The batter should come together in a ball. With your cingertips, pat the batter evenly over the bottom and 1 inch up the sides of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside. For the filling, place the cream cheese and the sweetened condensed milk in the same mixing bowl, and with the same beaters blend with mixer on low speed until just combined, 30 seconds. Stop the machine and add the reserved cake mix, the remaining 3 eggs, the sour cream, lemon juice, and vanilla and beat on medium speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Pour the filling onto the crust and spread with spatula so that the filling covers the entire surface and reachers the sides of the pan. Place the pan in the oven. Bake the cheesecake until it looks shiny and the center no longer jiggles when you shake the pan. 30 to 35 minutes. Remove the pan from the oven while you prepare the topping. Leave the oven on. For the topping, place the sour cream and sugar in a small mixing bowl and stir with a spoon until well combined. Pour the topping over the cheesecake, and return the pan to the oven. Bake until the topping sets, 7 to 10 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Lightly cover the pan with plastic wrap and place in the refrigerator to chill for at least 1 hour, but preferably 24 hours for the flavors to mold. Cut into squares and serve.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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