LadyHawk108
03-13-2001, 06:11 PM
New York Cheesecake
Crust:
2 c. vanilla wafer crumbs
3-4 T. butter, melted
(you may need to use alittle more crumbs and butter)
Cheesecake:
3 - 8 oz. pkgs. cream cheese, at room temp
1 2/3 c. sugar
2 T. cornstarch
1 T. fresh lemon juice
1/2 tsp. finely chopped lemon zest
1/2 tsp. vanilla extract
3 large eggs, at room temp
1 1/2 c. sour cream, at room temp
Mix crumbs and butter mixture and press on bottom and 2/3 up side of 9" springform pan. Bake at 350 degrees for 10 minutes.
Filling:
Position rack in the center of the oven and preheat to 450 degrees.
In a large bowl, using a hand held electric mixer, set at medium speed, beat the cream cheese with the sugar for 1-2 minutes, until smooth. Beat in the cornstarch, lemon juice, lemon zest and vanilla. Increase the speed to medium high and add the eggs, one at a time, beating well after each addition. Beat in the sour cream 1/2 c. at a time until well combined. Scrape filling into the prepared crust and bake for 10 minutes. Reduce the temperature to 300 degrees and bake 50-60 minutes, until the cheesecake is puffed, the sides are beginning to brown and the center appears firm when gently touched. Run a sharp, thin bladed knife around the edge of the cheesecake to loosen the crust from the pan. Return the cheescake to the turned off oven and cool with the door open for
2 1/2 - 3 hrs, until completely cool. Wrap the top of the pan lightly with plastic wrap and refrigerate the cheescake overnight or at least 4 hrs until well chilled. Remove the cheescake from the refrigerator 30 minutes before serving. Remove the sides of the the pan.
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Crust:
2 c. vanilla wafer crumbs
3-4 T. butter, melted
(you may need to use alittle more crumbs and butter)
Cheesecake:
3 - 8 oz. pkgs. cream cheese, at room temp
1 2/3 c. sugar
2 T. cornstarch
1 T. fresh lemon juice
1/2 tsp. finely chopped lemon zest
1/2 tsp. vanilla extract
3 large eggs, at room temp
1 1/2 c. sour cream, at room temp
Mix crumbs and butter mixture and press on bottom and 2/3 up side of 9" springform pan. Bake at 350 degrees for 10 minutes.
Filling:
Position rack in the center of the oven and preheat to 450 degrees.
In a large bowl, using a hand held electric mixer, set at medium speed, beat the cream cheese with the sugar for 1-2 minutes, until smooth. Beat in the cornstarch, lemon juice, lemon zest and vanilla. Increase the speed to medium high and add the eggs, one at a time, beating well after each addition. Beat in the sour cream 1/2 c. at a time until well combined. Scrape filling into the prepared crust and bake for 10 minutes. Reduce the temperature to 300 degrees and bake 50-60 minutes, until the cheesecake is puffed, the sides are beginning to brown and the center appears firm when gently touched. Run a sharp, thin bladed knife around the edge of the cheesecake to loosen the crust from the pan. Return the cheescake to the turned off oven and cool with the door open for
2 1/2 - 3 hrs, until completely cool. Wrap the top of the pan lightly with plastic wrap and refrigerate the cheescake overnight or at least 4 hrs until well chilled. Remove the cheescake from the refrigerator 30 minutes before serving. Remove the sides of the the pan.
http://cwm.ragesofsanity.com/s/msroom/u-chu.gif
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http://warlady1.com/pics/ladyhawk60x60.jpg