How to recipes: New York Cheesecake Recipe

My New York Cheesecake recipe gets rave reviews every time I make it... I have experimented over the years to discover the secrets to the best tasting cheesecake ever. I attribute it to the pan(it rises better in aluminum), the free standing mixer(so you can mix it for a long time-which makes it fluffy) and the use of Philadelphia Brand cream cheese. There is a difference! Give it a try and I am sure you will be happy with the results.

Difficulty: Easy

Instructions

Things You'll Need:

• Aluminum spring form pan
• Free standing mixer
• Ingredients
• Spatula
• Measuring cups
• Measuring spoons
• Whisk

1. Turn oven on to 350 degrees. Clean your aluminum spring form pan 9 or 10 inch works. (Make sure it is aluminum, non-stick does not allow for it to rise properly... you will end up with a flat new york cheesecake) Do not grease or spray it with anything.

2. Crust:
   2 cups Honey Maid graham cracker crumbs
   1/4 cup melted butter
   1/4 cup sugar
   Melt butter in glass bowl then add crumbs and sugar... blend well with fork and then press into the bottom of the pan pushing the crumbs up the side a bit(this helps the new york cheesecake climb the sides of the pan). Pack firmly with your hands and fingers.

3. Filling:
   3-8oz. Philadelphia brand cream cheese (softened to room temp)
   4 eggs
   3 tablespoons of lemon juice (I let the juice slightly spill over each tablespoon)
   Mix all ingredients with a standing mixer... allowing it to mix on high speed for around 15-20 minutes... the longer you mix the better the baking consistency. Turn off the mixer occasionally and scrap the sides with your spatula so you are sure everything is getting mixed in properly.
   Pour over the crust and bake at 350* for approx 40 minutes, can take up to 50 or 55 depending on your oven. You are looking for the center to spring back at you when you lightly touch it. Sometimes the edges will crack and that is okay, the topping will cover any blemishes.

4. This topping is what makes it New York Cheesecake. Cool for about 15 minutes and then spread topping over the cake and re-bake at 450* for 10 minutes.
   Topping:
   1 pint of sour cream
   10 teaspoons of sugar
   1 1/2 teaspoons of vanilla (use real vanilla not the extract)
   Whisk together and lightly spread on the top of the cheesecake...do not pour it all into the middle... pour lightly onto entire surface or you can cause a cave in the middle.

5. After baking let it cool a half an hour or so and place in refrigerator overnight. It is better after being chilled for 8 hours or more but I have done it in about 3-4 hours of frig time. It cuts better and has a better consistency when refrigerated longer.

Tips & Warnings

• Make sure your spring form pan is aluminum. Not non-stick.
• When cutting the cheesecake, I use wet paper towels to clean my knife after each cut.
• High in calories and fat, consume always in moderation.