"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Classic New York Cheesecake Recipe

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Classic New York Cheesecake image
Alexa Blackford

 

This recipe for Classic New York Cheesecake, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Dobbs Younger
Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 cup graham cracker crumbs
3 Tablespoons sugar
3 Tablespoons butter, melted

Filling:
4 eight ounce packages Philadelphia Cream Cheese, softened
1 cup sugar
3 Tablespoons flour
1 Tablespoons vanilla
1 cup sour cream
4 eggs

Directions:
Directions:
Crust:
Mix crumbs, sugar, and butter. Press onto bottom of a 9-inch springform pan. Bake at 325 for 10 minutes if using a silver springform pan, or bake at 300 for 10 minutes if using a dark nonstick springform pan.

Filling:
Mix cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until blended. Pour over crust. Bake at 325 for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set if using a 9 inch silver springform pan, or bake at 300 for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set if using a 9 inch dark nonstick springform pan. Run knife or metal spatula around rim of pan to loosen cake. Cool before removing rim or pan. Refrigerate 4 hours or overnight.

 

 

 

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