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EXTREMELY CLASSIC & INCREDIBLY DELICIOUS NEW YORK CHEESECAKE Recipe
We couldn't think of a better way to honor Best Movie Nominee, Extremely Loud and Incredibly Close, than a Classic New York Cheesecake. This classic never goes out of style and is ever resilient, just like its namesake.
|Butter||1⁄2 Cup (8 tbs), softened|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Flour||1 1⁄4 Cup (20 tbs)|
|Cream cheese||32 Ounce, softened (4 packages, 8 ounce each)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dairy sour cream||16 Ounce (2 cartons, 8 ounce each)|
|Sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 7187 Calories from Fat 4513
% Daily Value*
Total Fat 513 g789.3%
Saturated Fat 291.5 g1457.6%
Trans Fat 0 g
Cholesterol 2321.5 mg
Sodium 3588.4 mg149.5%
Total Carbohydrates 555 g185.1%
Dietary Fiber 5.1 g20.3%
Sugars 404.2 g
Protein 109 g217.5%
Vitamin A 357.4% Vitamin C 6.8%
Calcium 160.1% Iron 94.8%
*Based on a 2000 Calorie diet
Filling: In a large bowl beat the cream cheese and the 1 1/4 c. sugar until fluffy. Beat in the 1/4 c. flour on low speed until smooth. Add the other 3 eggs and 1 tsp. of the vanilla, beating on low until just combined. Add 1/2 c. sour cream and mix in. Pour the batter into the crust-lined pan. Put it on a cookie sheet or shallow baking pan and put it in the 450ºF oven for 10 minutes. Turn the oven down to 300ºF. Bake another 30 minutes or so, until the center looks almost set when you jiggle the pan. Remove from oven.
Top: Mix the rest of the sour cream, 1/4 c. sugar and the remaining 3 tsp. of vanilla. Spread evenly over the top of the cheesecake. Bake for another 15 minutes, then remove from oven.
Cool on a wire rack for 15 minutes or more. Loosen crust from side of pan, but don’t remove side yet. Let cool for another 30 minutes. Remove side. Cool for 1 1/4 hours. Cover and chill in fridge for at least 4 hours. Let it stand at room temp. for 15 minutes before slicing. You can get 16 slices out of this very rich cheesecake.