New York-Style Cheesecake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Field editor Gloria Warczak of Cedarburg, Wisconsin says, My mother-in-law got this recipe from an Italian friend many years ago. I added the chocolate-nut crust. It is our very favorite dessert. Ingredients:
1-1/4 cups crushed chocolate wafers |
1/2 cup chopped walnuts |
1/3 cup sugar |
1/2 cup butter, melted |
filling: |
2 packages (8 ounces each) cream cheese, softened |
3 tablespoons sour cream |
1/3 cup sugar |
1/2 cup evaporated milk |
1 teaspoon lemon juice |
2 eggs, lightly beaten |
topping: |
2 cups (16 ounces each) sour cream |
5 tablespoons sugar |
1 teaspoon vanilla extract |
cherry pie filling |
Directions:
1. In a small bowl, combine the wafer crumbs, walnuts and sugar; stir in butter. Press onto the bottom and halfway up the sides of an ungreased 10-in. springform pan. Freeze for 15 minutes.
2. In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Combine milk and lemon juice; add to cream cheese mixture just until blended. Add eggs; beat on low speed just until combined.
3. Pour into crust. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set.
4. Combine the sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Top with cherry pie filling. Refrigerate leftovers. Yield: 12 servings.
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