Classic New York Style Cheesecake Recipe
Ingredients
| 8 zwieback toast slices, crushed | ||
| Butter | 1 Tablespoon, melted | |
| 1 tablespoon plus 1 1/3 cups sugar | ||
| Eggs | 4 standard | |
| Vanilla extract | 2 Teaspoon | |
| 4 8-ounce packages Raskas cream cheese, softened | ||
| Sour cream | 16 Ounce | |
| Raisins | 1/2 Cup (16 tbs) | |
Directions
1. Preheat oven to 325°F.
2. Mix zwieback crumbs, butter and 1 tablespoon sugar. Press into the bottom of a 10-inch springform pan.
3. Beat eggs in a medium bowl until thick and lemon colored, about
5 minutes. Add 1 1/3 cups sugar and vanilla. Set aside.
4. Beat cream cheese in a large bowl until smooth. Blend in egg mixture and sour cream. Pour into the pan. Sprinkle raisins over the top.
5. Bake for 1 hour. Turn the oven off and leave cake in the oven with the door ajar for 1 hour. Remove cake from the oven and let cool for 1 hour at room temperature.
2. Mix zwieback crumbs, butter and 1 tablespoon sugar. Press into the bottom of a 10-inch springform pan.
3. Beat eggs in a medium bowl until thick and lemon colored, about
5 minutes. Add 1 1/3 cups sugar and vanilla. Set aside.
4. Beat cream cheese in a large bowl until smooth. Blend in egg mixture and sour cream. Pour into the pan. Sprinkle raisins over the top.
5. Bake for 1 hour. Turn the oven off and leave cake in the oven with the door ajar for 1 hour. Remove cake from the oven and let cool for 1 hour at room temperature.
Chef
