NEW YORK STYLE CHEESECAKE

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WONDERFUL cheesecake. I made it for Easter 2010 and it was a hit. Serve with fresh fruit and whip cream! YUMMY Takes a lot of time and many steps but sooooo worth it!

Kitchen time: 30 minutes.
Total time: 5 hours, 10 minutes plus overnight.

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  • 20

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 2 Tbsp plus 1-3/4 cups sugar
  • 3 Tbsp. butter, melted
  • 5 pkgs. (8 oz. each) cream cheese, at room temperature
  • 5 eggs
  • 2 yolks
  • 1-1/4 cups sour cream
  • 3 Tbsp. all-purpose flour
  • 2 tsp. lemon juice
  • 2 tsp. vanilla extract
  • 1 qt. strawberries, halved
  • 3 Tbsp. apple jelly, melted, cooled

Preparation

Step 1

Position racks in center and lower third of oven. Place roasting pan on lower rack; fill halfway with water. Preheat oven to 500 degrees F. Coat 9 x 3 inch springform pan with cooking spray. Combine crumbs and 2 Tbsp. sugar; stir in butter. Press onto bottom of pan. Reserve.

At medium-high speed, beat cream cheese and remaining 1-3/4 cups sugar until fluffy. Beat in eggs and yolks, one at a time. Beat in sour cream, flour, lemon juice and vanilla. Transfer batter to pan. Bake 8 to 10 minutes or until slightly risen.

Reduce oven temperature to 200 degrees F. Bake 2 hours or until center jiggles slightly. Turn oven off; leave cheesecake in oven with door closed 30 minutes. Run knife around edge of cake to loosen. Cool completely on rack. Cover; refrigerate overnight. Remove side of pan. Arrange strawberries on cheesecake; brush with jelly. If desired, garnish with mint sprig.

Calories: 379
Protein 6 g
Fat 26 g (14 g saturated)
Trans fat: 1 g
Chol: 147 mg
Carbs. 32 g
Sodium 261 mg
Fiber 1 g
Sugar 27 g

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