Cheesecake New York Style Recipe
Ingredients
| 1 box pie crust mix | ||
| 1 1/2. pounds cream cheese | ||
| Sugar | 1 3/4 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Eggs | 6 | |
| Heavy cream | 1/2 Cup (16 tbs) | |
Directions
Prepare dough for two 9-inch pie crusts, as directed on package.
Wrap in waxed paper.
Place in refrigerator for 1 hour.
Preheat oven to 400°.
Roll out 1/3 of dough on lightly floured board to form 9-inch circle.
Place on bottom of 9-inch spring-form pan.
Bake in 4000 oven 10 minutes.
Remove from oven.
Butter sides of spring form.
Fasten it in place over base.
Roll remaining dough in long strips to fit sides and press into place, joining bottom edges.
Preheat oven to 475°.
Now prepare filling: Beat cheese with rotary beater until light and fluffy.
Add sugar, flour, salt and vanilla gradually.
Beat constantly.
Add eggs, one at a time.
Beat after each addition.
Add cream.
Blend well.
Pour into prepared pan.
Bake at 4750 10 minutes.
Then reduce temperature to 225° and bake 1 hour.
Turn off oven.
Open door.
Do not remove cake for 5 minutes.
Then set to cool in draft-free place for about 2 to 3 hours.
Wrap in waxed paper.
Place in refrigerator for 1 hour.
Preheat oven to 400°.
Roll out 1/3 of dough on lightly floured board to form 9-inch circle.
Place on bottom of 9-inch spring-form pan.
Bake in 4000 oven 10 minutes.
Remove from oven.
Butter sides of spring form.
Fasten it in place over base.
Roll remaining dough in long strips to fit sides and press into place, joining bottom edges.
Preheat oven to 475°.
Now prepare filling: Beat cheese with rotary beater until light and fluffy.
Add sugar, flour, salt and vanilla gradually.
Beat constantly.
Add eggs, one at a time.
Beat after each addition.
Add cream.
Blend well.
Pour into prepared pan.
Bake at 4750 10 minutes.
Then reduce temperature to 225° and bake 1 hour.
Turn off oven.
Open door.
Do not remove cake for 5 minutes.
Then set to cool in draft-free place for about 2 to 3 hours.
Chef
