I have no idea where this recipe came from,but if its yours' claim credit.This is sooooo easy to do.(Apparently not)
Edit,Mrs says I really butchered instructions(I mixed together 2 different recipes),and its a youtube version from Cookingwithsugar.com 'The Best Recipe for Homemade New York Style Cheesecake – The Ultimate Delicious Dessert Idea',watch her video,its better than my directions here,what a fiasco
Still danged good though,LOL! Hey they cant all be gems..(Add embarrassed smiley here)
Corrected instructions=============================
Crust
1 1/2 C. graham-cracker crumbs
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/2 stick butter, melted
9" Springpan (coat liberally with butter)
Pre heat oven to 325F
Side opens up and is removed from base when done cooking
Mix all crumbs with sugar,cinnamon and melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Make crust about 1/8th inch sides and bottom,just mold in with your fingers.
Cook for 10 minutes while making crust,let cool 5-10 minutes while making filling
Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
All above ingredients should be at room temperature before your begin.
Methods/steps
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
Pour into pan and bake 50-55 minutes Place on the top rack in the middle of a 325 degrees preheated oven.
Now make your sour cream layer with 1 pint sour cream,1/3rd cup sugar,1/2 teaspoon vanilla and one tbs lemon juice.Mix well
Take cake out of oven,let sit 10 minutes,put on sour cream layer.At this point we dropped in some peach preserves and swirled gently into mixture.
Cook another ten minutes then turn off oven
Remove from oven.Let cool on counter for an hour or so
Remove spring pan outer ring after sitting in refrigerator at least 3 hours,we waited 24 hours.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
Thats it! Very easy,SUPER rich,we will never eat all this,make sure you have folks to help eat it.
And after overnight in refrigerator this is EXCELLENT,as good as any weve ever eaten.Not hard to do either.(Just hard to post)
..............
