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54 - New York Style Cheesecake




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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54 - New York Style Cheesecake

(by Carla [Arnold] Lose - friend)
1 1/2 cups flour
1 tsp. baking powder
4 eggs
1 1/4 cup white sugar (3 TBSP for later)
1 stick melted butter or margarine
3 - 8 oz. packages Philly Cream Cheese
1 tsp. vanilla (1 1/2 sp. vanilla for later)
1 pint sour cream
1 can cherry pie (or berry) pie filling

Crust: in a bowl mix by hand with a spoon: 1 1/2 cups flour, 1 tsp. baking powder, 1 egg, 1/4 cup white sugar, 1 stick melted butter or margarine. Pour the mixture into a 10" springform pan. Use the back of a spoon to spread over entire pan including sides (leave one inch at the top empty).

Batter: in a mixer, combine 3 - 8 oz. pks. cream cheese, 1 cup white sugar, 3 eggs, 1 tsp. vanilla. Beat until creamy. Pour batter into crust in springform pan. Bake at 375 degrees for 35-40 minutes. Remove from oven and let sit for 30 minutes. Set oven at 500 degrees and while oven is heating, mix the following by hand with a spoon: 1 pint sour cream, 3 TBSP sugar, 1 1/2 tsp. vanilla. Pour this mixture over top of cheesecake. Bake cheesecake again, this time at 500 degrees for 5 minutes. Remove, cool and top with desired filling (cherry, strawberry, blueberry, etc.). Let cheesecake cool in refrigerator for 24 hours before slicing or serving.


 

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