My new york cheesecake

Yield: 1 Servings

Measure Ingredient
2 cups Graham Cracker Crumbs
½ cup Butter; 1 Stick
2 tablespoons Sugar
5 packs Cream Cheese; 8Oz Each
¼ teaspoon Vanilla
¾ teaspoon Grated Lemon Peel
1¾ cup Sugar
3 tablespoons All-Purpose Flour
¼ teaspoon Salt
4 Eggs
2 Egg Yolks
¼ cup Whipping Cream
1 cup Sour Cream
2 tablespoons Sugar
½ teaspoon Vanilla

CRUST

FILLING

TOPPING

Preheat oven to 450 degrees. In a bowl place graham cracker crumbs, butter and 2 tablespoons sugar, blend well. Press mixture onto bottom and sides of a 9-inch spring-form pan. Chill in freezer while preparing filling.

Make filling. Let cream cheese stand at room temp to soften. Beat till creamy, add vanilla and lemon peel. Mix sugar, flour, and salt, gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in cream. Turn into crust lined pan. Bake at 450 degrees for 13 minutes, reduce heat to 300 degrees and bake 60 minutes, or till knife inserted off center comes out clean.

Make sour cream topping. Mix 1 cup sour cream, 2 tablespoons sugar and ½ teaspoon vanilla in a small bowl. Spread over top of cheesecake. Bake an additional 5 minutes.

Remove from oven. Cool ½ hour, loosen sides of cheesecake from pan with a thin knife. After completely cooled, chill in refrigerator over night.

Remove sides of pan when ready to serve.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Aquasea221<Aquasea221@...> on Dec 30, 1997

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