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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Bette's New York Cheese Cake Recipe

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This recipe for Bette's New York Cheese Cake is from THE WESTCOTT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5, 8 oz. packages Philadelphia brand Cream Cheese, softened
1 1/4 C. Sugar... beat into cheese
3 Tbsp. Flour, Level not rounded
1 Tbsp.Vanilla
1 Tbsp. Real Lemon juice
3 Eggs, add one at a time very slowly
1 C Sour Cream blended in slowly
Directions:
Directions:
Preheat oven to 350º
Butter the spring form pan then add graham cracker crust
Bake 60 Minutes at 350º.
Then turn oven off leaving cake in.
After 20 minutes run knife around outer crust.
Leave in oven 1 hour after baking.
Run knife around outer crust again just before removing spring form pan.
Refrigerate over night.
I recommend baking this a few days ahead. It seems to get better (if that is possible) with a few extra days in the fridge.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
You can freeze the cheese cake either in large sizes or thin slices. It is very rich so I suggest thinner.

 

 

 

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