Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Traditional New York Style Cheesecake With Sour Cream Topping
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- #90065
An easy and authentic New York style cheesecake that baked in a springform pan with a homemade layered crust and covered with a sweet sour cream topping.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
Crust
1/2 cup unsalted butter, softened
1/4 cup brown sugar, packed
1 egg
1 teaspoon grated lemon rind
1 1/4 cup all-purpose flour
Filling
4 packages (8 ounce size) cream cheese, softened
1 1/4 cup granulated sugar
1/4 cup all-purpose flour
3 eggs
1 tablespoon vanilla extract
3/4 teaspoon grated lemon rind
1/2 cup sour cream
Topping
1 1/2 cup sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
directions
Preheat oven to 350 degrees F.
In a medium bowl, beat butter and brown sugar until fluffy. Beat in egg until smooth. Stir in flour and and lemon peel; mix until dough comes together. Divide dough in half; wrap one half in plastic wrap and chill.
Remove the bottom from an ungreased 10-inch springform pan. Do not grease the pan. Press half of the dough onto the bottom of the pan. Bake at 350F for 10 minutes. Remove from oven and allow to cool completely.
Once cooled, press the other half of the dough on to the first layer. Do not bake second layer. Refit bottom into springform pan.
For filling, increase oven temperature to 450 degrees F. Beat cream cheese until very fluffy and smooth, scraping down the sides of the bowl often. Gradually add sugar while beating, again scraping down sides of bowl often. Beat in flour. Add eggs one at a time, waiting until each egg is fully incorporated before adding the next.
Beat in vanilla, lemon rind and sour cream. Scrape batter onto crust base and bake at 450 degrees F for 10 minutes. Reduce temperature to 300 degrees F and bake for an additional 30 minutes.
While cheesecake is baking, prepare topping. In a small bowl, stir sour cream, sugar and vanilla together until sugar dissolves completely. Carefully remove cheesecake from oven and gently spread the topping over the cheesecake. Take care not to tear the surface of the cake. Return to oven and continue baking at 300 degrees F for an additional 15 minutes. Cool for 30 minutes, then run a spatula or knife gently around the edge of the cake to loosen it from the pan. this will prevent the top from cracking. Cool to room temperature then refrigerate over night.
To serve, remove springform pan ring and slice with a hot, dry knife.
Serve with fresh berries.
added by
KitchenMagician
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 27, 2012
This is one of the best recipes for NY style cheesecake. I've been making it for many years and just love it. It's a hard one to find. The crust is worth the effort, which isn't much. Turns out more like a "crust" rather than the usual graham cracker type. Don't leave out the lemon zest as it's a really nice addition. I highly recommend it!
May 26, 2005
Have been using this recipe for years. Its costly but well worth all the time and effort. Very rich, yummy. I make it for holidays.. its great