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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Philadephia/New York Cheesecake Recipe

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This recipe for Philadephia/New York Cheesecake is from Our 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:  
1 cup graham cracker crumbs
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter, melted
5 8 oz. packages (yes, 5) Phildelphia Cream Cheese, softened
3 Tbsp. flour
1 Tbsp. vanilla
3 eggs
1 cup Sour Cream

Fruit garnish or topping. (fresh strawberries, mixed berries, or canned Bing cherries...whatever you like)
Directions:
Directions:
Preheat oven to 350
Mix the crumbs, 3 Tbsp. sugar and melted butter in a bowl. Add to springform pan and press lightly to cover the bottom of the pan. Bake crust for 10 minutes and remove from oven.

Beat cheese, remaining sugar, flour and vanilla until well blended at medium speed. Turn down to low speed and add eggs one at a time. Blend in sour cream and pour mixture into prepared crust.

Bake at 350º on the middle rack of the oven until center is almost set. Top should be jiggly, but a toothpick poked in the center will come out clean. Placing a boiling pan of water into the rack below the cake reduces cracking. Remove from oven. Run a knife around the edges to loosen from pan. Cool completely before releasing the springform pan. Refrigerate at least 4 hours before serving. Top with garnish and prepare for praise.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
I don't ever want to compete with a Nancy V. recipe, but I have to say this is a great recipe for a plain New York style creamy cheesecake. I found it by accident when I was in the grocery store and realized I had forgotten my list for the cheesecake I was planning to make. It was printed on the Philadelphia Cream Cheese package, explaining the enormous amount of cream cheese in the recipe. I have lightened it up over the years by substituting half the cream cheese with light cream cheese and using light sour cream. The difference in creaminess is not very noticeable and works fine. You can change it up by substituting lemon extract and garnishing w/ lemon slices or almond extract and garnishing with sliced almonds, etc.

 

 

 

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