New York-style cheesecake relies upon heavy cream or sour cream. The typical New York cheesecake is rich and dense, smooth, and creamy.
Ingredients
One 1/4cups graham cracker crumbs
Two tablespoons sugar
Three tablespoons butter or margarine melted
2 pounds of cream cheese
1 cup sugar
8 ounces sour cream
Two eggs
1 cup flour
3/4 cup heavy whipping cream
Instructions
In a 5-quart mixing bowl, place 2 pounds of cream cheese and 1 cup of granulated sugar and mix slowly until the cream cheese is softened and smooth. Add 8 ounces of sour cream and continue mixing until well blended. At this time, add two eggs, mix for 2 minutes, then add 1 cup flour and 3/4 cup heavy whipping cream, and mix on second speed until smooth and creamy.
At this time, your cheesecake mixture should be fluffy like ice cream when it comes out of the ice cream machine. Prepare your 10-inch x 2-inch spring form pan; place your graham cracker crumbs, two tablespoons of sugar, and melted butter or margarine in a large bowl. Then, with a wire whisk, whisk them together until well combined, and brush onto the sides of your spring form pan with a little softened butter so the crumbs have something to hold to; place the crumbs on the sides and bottom of the pan. Now add your cheesecake to the pan so as not to disturb the crumbs too much; now, you should have a full pan.
Preheat your oven to 275 degrees and not more; when your oven is hot, place the cake in it and bake for 55 minutes, then shut off the oven and let it in there for 3 hours; at the end of this time, you should have the most beautiful cheesecake you have ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy. You can top this cheesecake with anything you like: cherries, blueberries, strawberries, and so on.
