Creamy and Fluffy New York Cheesecake - Food, Fun, and Happiness

Creamy and Fluffy New York Cheesecake



My friend and I got together to make this delicious New York cheesecake. We followed the Kraft recipe using Philadelphia Cream Cheese except the crust is made from Graham crackers and not Oreos. Turned out great.

New York Cheesecake

Ingredients for the Filling:
  • 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 3 Tbsp. flour
  • 1 Tbsp. vanilla
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 eggs

Ingredients for the Crust:
  • 15-20 graham crackers
  • 6 Tbsp. melted butter
  • 6 Tsp. sugar
  • a little bit of salt

Direction:

Preheat oven to 325 deg F.

In a medium bowl, mix crushed crumbs and melted butter.


Pour the crumbs-butter mix in a 9-inch springform pan.

Firm it up with the back of a spoon to make a pie crust. Try to keep the sides no higher than 3/4 - 1 inch.

Beat cream cheese, sugar, flour and vanilla with stand mixer until well blended.

Add sour cream; mix well.

Add eggs, 1 at a time, mixing on low speed after each just until blended.

Pour over the crust.

Bake 40 min. or until center is almost set.

Remove from oven and let cool for 10 minutes.

Run a knife around the edge of the springform pan to separate cheesecake from the pan's wall. This will prevent cracking as cheesecake cools.

Cool completely at room temperature and refrigerate 4 hours to overnight.

Garnish with any topping you prefer or serve as is.

The video below provides a complete instruction. The recipe and, of course, the video show the use of a stand mixer. See it here.

Now, here's the source video:

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