American Recipes
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| Ingredients |
| For crust- |
| 1 |
Graham cracker crumbs |
1 cup |
| 2 |
Unsalted butter [melted] |
1/4 cup |
| 3 |
Sugar |
1 tablespoon |
| For filling- |
| 4 |
Cream cheese , at room temperature |
16 ounces |
| 5 |
Sugar |
2/3 cup |
| 6 |
Sour cream |
1 cup |
| 7 |
Large eggs , room temperature |
5 |
| 8 |
Vanilla extract |
1 tablespoon |
| 9 |
Heavy cream |
1/ 2 cup |
| Method |
Position a rack in the middle of the oven and preheat to 350 degrees f.
For crust-
In a small bowl, mix the cracker crumbs with the melted butter and the
sugar together until evenly moistened. Press the mixture onto the bottom
of a 9-inch spring form greased pan. Bake the crust until golden brown,
about 10-12 minutes. Cool the pan on a rack.
Lower the oven temperature to 325 degrees f. In the bowl of a standing
mixer fitted with the paddle attachment or with a hand-held mixer, cream
the cream cheese on medium speed until smooth. Now add the sugar and
beat until light and fluffy. Add sour cream and eggs one at a time, beating
well after each addition. Add vanilla and cream. Pour the batter into the
crust and bake until the top of the cheesecake is lightly browned, about 45
minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and
refrigerate overnight before serving.
Cut the cheesecake into wedges and serve with berries or a raspberry sauce.
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| Servings - 6 |
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| Introduction
of the dish |
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In the 1940's, Lindy's restaurant in Manhattan became
known for it's rich and creamy cheesecake, and it soon became a New York
classic.
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