"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

New York Cheesecake Recipe

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This recipe for New York Cheesecake, by , is from Westminster Church of God S.A.L.T. Ministry 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!

Contributor:  
Contributor:  
Robin White

Category:
Category:

Ingredients:  
Ingredients:  
4 (8 oz.) packages of cream cheese
1 (16 oz.) container sour cream
1/2 c. butter
2 T. corn starch
1-1/4 c. sugar
1-1/2 tsp. vanilla
1 tsp. lemon juice
5 eggs.

Allow cream cheese, eggs, sour cream and butter to come to room temperature.

For serving, cheese cake can be topped with your choice of fruit pie filling.

Variation: if you want pumpkin cheesecake add 1 c. pumpkin instead of lemon juice.

Directions:
Directions:
Preheat oven to 375. Use a 10" spring form pan.

With a mixer, beat cream cheese, sour cream and butter until well blended.
Add corn starch, sugar, vanilla and lemon juice; turn mixer to high speed and beat until well blended.
Add eggs one at a time; beating 1-2 minutes before adding next egg; after last egg has been added the mixture should be very smooth.
Pour mixture into a 10" spring form pan.
Place spring form pan into a large roasting pan; add warm water until it come 1/2 way up the sides of the spring form pan.
Bake in 375 oven for 1 hour or until top of cheese cake is golden brown.
Turn off heat and let cheese cake cook in oven with the oven door open for 1 hour.
Remove cheese cake from oven and let cool; then place in refrigerator for at least 6 hours.
When ready to serve, loosen sides and life cheesecake out of pan. Refrigerate leftovers.

For serving, cheese cake can be topped with your choice of fruit pie filling.

Personal Notes:
Personal Notes:
Variation: if you want pumpkin cheesecake add 1 c. pumpkin instead of lemon juice.

 

 

 

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