Tuesday, June 14, 2011
Recipe Tuesday :) New York Style Cheesecake
Hey everyone! Remember how I've been trying to do recipe Tuesdays...
Well here it is. I remembered!
Today I'm giving you the recipe for the Honey Maid New York Style Cheesecake.
I found it on the back of the box of Honey Maid graham cracker crumbs.
It is in the top five best things I have ever baked and has the hubby stamp of approval.
He doesn't like cake very much so I made him a cheesecake. He loved it. Thank gosh.
Here ya go...
1 3/4 cups graham cracker crumbs (but it or make your own... doesn't matter)
1/3 cups margarine or butter, melted.
1 1/4 cups sugar (you'll use 1/4 for the crust, the rest for the filling)
3 pkg. (8 oz. each) cream cheese
2 tsp. vanilla
1 cup sour cream
1 can (21 oz.) cherry pie filling (OPTIONAL) -- we used the filling, it was tasty. I was thinking it'd be good to get raspberries and make my own sauce next time.
Preheat oven to 350 if using a silver 8 or 9 inch springform pan (or 325 if using a dark nonstick 8 or 9 in springform pan). Mix graham cracker crumbs, margarine, and 1/4 cup of the sugar. Press firmly onto bottom and 2 1/2 inches up the side of the pan; set aside.
Beat cream cheese, remaining 1 cup sugar, and the vanilla in a large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream. Pour into crust.
Bake 1 hour to 1 hour 10 minutes or until center is almost set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour. remove rom oven; cool completely. Refrigerate four hours or overnight. Remove side of pan; top with pie filling. Store leftover cheesecake in refrigerator. (Makes 16 servings)
Don't be frightened if it rises a lot. It does that, or at least in Idaho it does. Remember if you are at a highly climate really watch it after 50 minutes of baking, it might cook a bit faster than it would in California.
Posted by Evi Figgat at 8:48 PM