Ed's New York Style Cheesecake
This recipe has been in our family for 3 generations. It produces a delectable creamy cheesecake based on a limited 2-hour cool-down period. For a dryer cakey texture simply increase the cool-down time (e.g. 4 hours). Hope you enjoy!
Ed's New York Style Cheesecake
This recipe has been in our family for 3 generations. It produces a delectable creamy cheesecake based on a limited 2-hour cool-down period. For a dryer cakey texture simply increase the cool-down time (e.g. 4 hours). Hope you enjoy!
Cooking Instructions
- 1
Follow same instructions for each recipe!
- 2
INSTRUCTIONS FOR FILLING (Use electric mixer): Hand break or cut cream cheese into chunks and place in mixing bowl
- 3
Add sugar and vanilla
- 4
Mix until smooth
- 5
Add and mix 1 egg at a time until smooth
- 6
Add and mix sour cream until smooth (not the highest speed to avoid air bubbles
- 7
Pour filling into pan and spread evenly
- 8
Bake at 375 for 40 minutes.
- 9
Turn oven off and let cool in oven for 2 hours (can extend cooling time in oven the next time if cheesecake if too soft in the middle. Every oven is different) (DO NOT open oven door during cooling.)
- 10
Remove, cover pan with foil or press-and-seal clear cling wrap, and refrigerate 24 hours. (Best after 48 hours)
- 11
INSTRUCTIONS FOR CRUST: Grease spring pan with butter. (hand in sandwich bag works)
- 12
Place crackers in gallon bag and crush fine with rolling pin.
- 13
Spoon mix cracker ingredients and press moistened crumbs half way up the side of the pan, and the rest on the bottom with spoon.
- 14
(For 8-inch Spring Pan Recipe) 😊
- 15
Use ingredients for 9" cake and same oven temporature. The cool-down period is just 1-hour.
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