teresafloyd

I cobbled together at least three different recipes. I want to try this, but first must obtain cream cheese and sour cream:

New York Cheesecake

Crust:

Ingredients:

1 1/2 cups all-purpose flour

1/3 cup white sugar

1 egg, beaten

1/2 cup butter, softened

Method:

Combine flour, sugar, egg, and butter or margarine. Spread in the bottom and part way up the sides of a well-greased 10” sprinform pan. Prick with a fork and bake at 400F for 15 minutes. Cool completely.

Filling:

Ingredients:

3 (8 ounce) packages cream cheese (not light) at room temperature

1 cup white sugar

2 tablespoons flour

4 eggs, room temperature

1 Tablespoon vanilla extract

3/4 teaspoon cream of tartar (modified from 1 teaspoon)

Method:

Cream the cream cheese until smooth. Beat in sugar, and flour. Beat only until smooth (about 2 minutes). Add the eggs, one at a time, beating about 30 seconds after each addition. Add vanilla and cream of tartar.

Pour the batter into the chilled crust and bake at 400F for 10 minutes, then lower the temperature to 200F and continue to bake for 45 minutes or until slightly firm but with a wobbly wet-looking centre. Cool on a rack for five minutes, while preparing the topping

Topping:

Ingredients:

500 ml sour cream

1 teaspoon vanilla extract or almond extract

1/2 cup white sugar

Method:

Mix sour cream, flavouring and sugar together until smooth.

Pour over cheesecake from edges to centre.

Bake for 5 more minutes.

Turn the oven off and allow the cheesecake to cool in the oven for about an hour before removing to a rack to cool completely. Allow to cool to room temperature and then refrigerate at least 6 hours or overnight before serving. Top with fruit, pie filling, and/or whipped cream, if desired.