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New York Style Cheesecake Recipe

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This recipe for New York Style Cheesecake, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Gumbert
Added: Tuesday, September 23, 2008


1 1/2 c. crushed graham crackers, crushed
4 T. butter, melted
3 T. flour
pinch of salt
18 oz. cream cheese
6 eggs, separated, room temp.
1 1/2 c. sour cream, room temp.
1 t. vanilla
1/2 t. cinnamon
1 1/2 c. + 7 T. sugar

Combine graham cracker crumbs with 4 T. each sugar and butter. Add cinnamon. Set aside 1/4 cup of mixture and use rest to cover bottom and 2 inches up the sides of a 9 or 10-inch spring form
pan, or generously buttered plain ring pan. Sift together flour, salt and 1 1/2 cups sugar. Cream thoroughly with cream cheese. Beat egg yolks until creamy and mix with cheese. Add sour cream
and vanilla extract. Beat egg whites until stiff, gradually incorporating 3 tablespoons sugar; lightly fold into cheese mixture. Pour into pan and sprinkle top with reserved crumbs. Bake 1 hour at 325 oven; turn off heat. Open oven door 1 inch only (prop with wooden spoon). Let cool in oven 1 hour longer. The cake will fall slightly. Wait until cold before removing from pan. Top with favorite fruit filling. IMPORTANT: If you do not open the oven door after turning off oven, the cake will not fall. Leave in oven until really cool before opening oven door.




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