New York Style Cheesecake
Crust:
1/2 cup butter
1/4 cup packed Brown sugar
1 egg
1 1/4 cups all purpose flour
Filling:
3 eggs
4 8 oz packages cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup flour
1 T vanilla
1/2 cup sour cream
Topping:
1 1/2 cup sour cream
1/4 cup granulated sugar
1 tsp vanilla
- Preheat oven to 350*
- In a large bowl, beat butter for 30 seconds, with an electric mixer
- Add brown sugar, beat until fluffy
- Add egg, beat well
- Slowly beat in 1 1/4 cups flour
- Divide dough in half, cover and chill one half
- Spread other half of dough onto the bottom of a 10 in spring form pan,
- Bake for 10 minutes,
- Add remaining dough up the sides of the pan
- Increase oven temp to 450*
- In a mixing bowl, combine cream cheese and 1 1/4 cups sugar, beat until fluffy
- Beat in 1/4 cup flour until smooth
- Add remaining 3 eggs and 1 T vanilla, beat on low speed until incorporated
- stir in 1/2 cup sour cream, pour into pan,
- Bake for 10 minutes
- Reduce oven temp to 300
- Bake for 30 minutes or until nearly set,
- Remove from oven
- In small bowl combine remaining sour cream, 1/4 cup sugar, and 1 tsp vanilla,
- Spread sour cream mixture over cheesecake,
- Bake an additional 15 minutes
- Cool on wire rack for 20 minutes
- Loosen spring form, cool for an additional 30 minutes,
- Remove side of pan, cool cheesecake
- cover and refrigerate for 12 hours
- Let stand at room temp for 15 minutes before cutting.