new york cheesecake

Cheesecake is, without a doubt, my favorite type of cake. At its best, it is dense, creamy, and rich. This recipe, which was passed along to me last year, produces an exceptional cheesecake. It possesses all of the aforementioned qualities, and it is miraculously light, as well. It’s delicious served with homemade cherry, strawberry, or blueberry sauce.

New York Cheesecake

For crust:
1 3/4 c. graham cracker crumbs
1 stick butter, melted

For filling:
4 8-oz. packages cream cheese
4 eggs
1 1/4 c. sugar
1 tbs. lemon juice
2 tsp. vanilla

For topping:
2 c. sour cream
1/4 c. sugar
1 tbs. vanilla

Melt butter and mix with crumbs. Press into bottom of 9-inch springform pan. Refrigerate while making filling.

Beat cream cheese to soften. Add eggs, sugar, lemon juice, and vanilla. Pour over crust. Bake at 350 degrees for 50 to 55 minutes.

Mix together ingredients for topping. Spread over baked filling. Bake for 5 minutes.

Chill overnight in refrigerator.