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New York Cheesecake Recipe

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

Katrina Loftin Winkel
Added: Tuesday, November 25, 2008


1 cups vanilla wafers, crushed
cup unsalted butter

32 oz cream cheese
1 cup sugar
3 tbls flour
5 eggs
1/3 cup whipping cream
1 tsp orange peel, finely shredded
1 tsp lemon peel, finely shredded

1 cup sour cream
2 tbls sugar
tsp vanilla

In a small bowl, combine crushed vanilla wafers and melted butter. Mix in a food processor or with a fork. Press mixture into the bottom of a well greased 9 inch spring form pan. Set aside.
In an electric mixer, combine cream cheese (cut into 1 inch cubes), sugar and flour, beat until smooth.
In a small bowl, slightly beat eggs.
Add eggs to cream cheese mixture about cup at a time, beating well after each addition.
Stir in whipping cream, orange and lemon peel with a wire whisk. Stir slowly until fully incorporated.
Pour over crust.
Bake at 350 degrees for 15 minutes.
Lower the temperature to 200 degrees and bake for 1 hour and 20 minutes or until the center of the cake no longer looks shiny.

Remove the cake from the oven.
Stir together the sour cream, sugar and vanilla; pour over warm cheesecake.
Return the cheesecake to the oven for 15 minutes more.
Remove from the oven and run a hot knife around the inside edge of the pan.
Cheesecake may be chilled but should be served at room temperature.




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