"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

New York Style Cheesecake Recipe

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This recipe for New York Style Cheesecake, by , is from The Supron 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!

Jeannette O'Sullivan


Four 8 oz containers of whipped cream cheese
lb sweet butter
16 oz sour cream
2 tablespoons cornstarch
1 teaspoons vanilla
2-3 teaspoons lemon juice
1 cups sugar
5 eggs

Let the cream cheese, sour cream, butter and eggs stand at room temperature for 1 hour.
Blend together the cream cheese, butter and sour cream.
Add the cornstarch, sugar, vanilla, and lemon juice.
Beat until well blended 9 on an electric blender use whip cycle.
Slowly beat in one egg at a time.
Finally beat the entire mixture until very smooth in texture.

Pour into a 9 inch spring pan and place in a large roasting pan filled halfway with warm water.

Bake for 1 hour at 375 degrees or until top is golden brown.
Turn off oven and leave oven door open for 1 hour.

Let cake stand out at room temperature for 2 hours before refrigerating for at least 6 hours.




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