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NEW YORK STYLE CHEESECAKE Cookie Crumb Crust: 1 (8 oz.) pkg. Pepperidge Farm hazelnut cookies or other shortbread style cookies, crushed 3 Tbsp. sugar 4 Tbsp. melted butter Cheesecake: 3 (8 oz.) pkg. cream cheese (room temperature in 1-inch chunks) 1 1/4 c. sugar 3/4 c. whipping cream 1/4 c. sour cream 2 Tbsp. vanilla extract 3 Tbsp. fresh lemon juice 4 eggs Crust: May be made up to two days in advance. Mix crumbs and sugar well. Add warm butter; mix until thoroughly combined. Press onto bottom and sides of a buttered spring- form pan or 9 x 13-inch Pyrex dish. Refrigerate 5 minutes and bake at 350 degrees in upper middle of oven for 5 minutes. Let cool completely before filling. Cheesecake: In a large bowl, cream the cream cheese thoroughly; add sugar and mix until dissolved. While mixing, pour in cream gradually; mix well. Add sour cream, vanilla and lemon juice and mix until blended. Add eggs and beat until blended. Pour batter into prepared crust. Bake in lower half of a 325 degrees oven for 1 1/2 hours until center of cake is just set. Cool on a rack to room temperature. Cover and refriger- ate overnight. Top of cake may crack. Serve chilled. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |