Tuesday, February 10, 2009

New York Cheesecake

I got this recipe from It's an Emeril Lagasse recipe...I think he makes the best cheesecakes!

1 cup graham cracker crumbs
2 1/2 tablespoons butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened (I used reduced fat)
1 1/2 cups sugar
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream (I used reduced fat)

Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Increase oven temperature to 500 degrees F. (This was actually too hot in my oven. I'd decrease the temp to about 450 in the future.)

In a large mixing bowl with an electric mixer, combine cream cheese, sugar, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Serve with raspberry or cherry pie topping or chocolate syrup.