This evening we’re hosting our annual Advent – Christmas Party to thank the leadership that work with me throughout the year. This year’s menu of desserts and red wine includes a new Peppermint Yule Log and of course, the annually requested New York Style Cheesecake with cherries.
This cheesecake is a long time staple in our family; it’s been in my recipe box for nearly 20 years and in my mother’s long before that.
This is an honest to goodness, New York Style, tall cheese cake that is creamier than any other I’ve tasted outside of the Big Apple itself.
New York Style Cheese Cake
1 C graham cracker crumbs
2 T sugar
3 T butter, melted
Combine crumbs, sugar, and butter; press into the bottom and slightly up the sides of a 9 inch spring form pan. Bake crust at 325 degrees for 8-10 minutes.
4 8 oz packages of cream cheese, softened
1 C sugar
3 T flour
1 C sour cream
1 Tablespoon vanilla
Combine cream cheese, sugar and flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust.
Bake at 450 degrees for 10 minutes.
Lower temperature (without opening oven door) to 250 degrees and continue baking for 1 hour. Cool.
Loosen spring form ring from rim of pan.
Chill (overnight, when possible).
Remove rim, place on platter and top with cherry filling or any other seasonal fruit. (NOTE: At Christmas time I use a good quality pie filling, cherry, for the beautiful color and delicious taste. Try blackberry, or even chocolate. Or eat “naked.”
You can see how popular this recipe is in our household by it’s
shoddy condition. It was definitely time to archive it electronically.