New York Cheesecake

I made this recipe basing it off of three different recipes and it turned out great!

1 1/2 packages graham crackers, smashed into crumbs
1/4 c sugar
1/4 c butter, melted
3 - 8 oz packages cream cheese
1 c sugar
1 1/2 caps of lemon
3 caps of vanilla
1/2 t salt
1/2 c whipping cream (plus a dash more)
5 eggs

Combine graham crackers and sugar.  Add melted butter and whisk until crumbly and mixed.  Press into a sprayed 9-inch springform pan.  Bake at 350 for 5 minutes.  Take out and set aside.

In a mixer, add cream cheese and sugar.  Blend until well whipped.  Add vanilla, lemon, salt and whipping cream.  Beat.  Add in eggs, one at a time and beating after each one.  Pour batter onto crust.  Bake at 350 for 45-55 minutes, or until the edges are just turning golden brown and the middle is just a little wobbly/jello-like.  Make sure to add a second baking dish in the oven with about 1 inch of water in it and place it in the rack below the cheesecake.

Leave in pan to cool for 1 hour or more, until the pan is cool enough to pick up with bare fingers.  After about 10 minutes, run a knife around the edge so it doesn't stick.  After it's cooled about an hour or so (once the pan is cool to the touch), add saran wrap and refrigerate 2 hours or overnight.

Serve with whipped cream and berries, or topping of choice.


Berry Compote

Abt 2 c mixed berries (frozen is good)
2 T butter
1/4 c brown sugar
2 T lemon juice

Cornstarch

Melt butter in pan.  Add juice and sugar.  Melt.  Add berries and mix.  Add enough cornstarch to thicken.  Stir 1-2 mins.  Cool and serve.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.