Not So Much …… New York Cheesecake

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This cheesecake is moist and creamy, with a tangy sour cream topping. Slightly different than the typical New York style cheesecake, which has a more dense texture.

INGREDIENTS

Cheesecake Crust

3 cups crushed graham crackers

½ cup granulated sugar

10 tablespoons unsalted butter – melted

Cheesecake Filling

3 eggs

½ cup granulated sugar

2 teaspoons pure vanilla extract, I recommend Neilsen-Massey

1 – 16 ounce container sour cream

2 – 8 ounce packages of cream cheese – softened and cut into strips

1 – 3 ounce package of cream cheese – softened and cut into strips

3 tablespoons unsalted butter – melted

Sour Cream Topping

1 – 16 ounce container of sour cream

½ cup granulated sugar

2 teaspoons pure vanilla extract

PREPARATION

Cheesecake Crust: In a bowl, combine the crushed graham cracker crumbs, sugar and melted butter. Mix well. Press the graham cracker mixture into a 9 inch spring-form pan. Bake in a 375 degree F oven for approximately 8-10 minutes. Remove from oven and cool slightly while preparing the cheesecake filling.

Cheesecake Topping: In a small bowl, add 1 – 16 ounce container of sour cream, ½ cup sugar and 2 teaspoons pure vanilla extract. Blend well and set aside.

Cheesecake Filling: To make the filling, I use a blender, although you can use an electric mixer. I have found that the blender does a better job of incorporating the cream cheese into the batter, more smooth and airy.

In a blender, add 3 eggs, ½ cup sugar and 2 teaspoons of pure vanilla extract. Combine and while still blending, add 1 – 16 ounce container of sour cream. Blend well and then begin to add the strips of cream cheese one or two at a time. Continue to add cream cheese slowly and making sure that they are fully blended before adding more cream cheese. Finally, add 3 tablespoons of melted butter and blend.

Pour the cheesecake filling into the prepared crust. Bake for 1-1/2 hours in a 325 degree F oven that has been preheated. The cheesecake is done when the edges are slightly browned and pulling away from the spring-form pan. Remove from the oven and let cheesecake set for 2-3 minutes. Carefully spoon the cheesecake topping over the cheesecake and return to the oven for approximately 5 minutes. Remove from oven and let cool for 15-20 minutes, then refrigerate for 2-3 hours before serving.

To serve: Remove cheesecake from spring-form pan and cut into slices. Cheesecake can be garnished with a sprinkle of freshly grated nutmeg, sprig of mint or some fresh fruit.