New York Style Cheesecake
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Crust 1/2 cup Margarine 1/4 cup packed, light brown sugar 1 x egg 1 1/4 cups all purpose flourFilling 2 lb. (4 pkg) cream cheese at room temp 1 1/4 cups sugar 1/4 cup all purpose flour 3 eggs at room temp 1 tbsp vanilla extract 1/2 cup fat free sour creamTopping 1 1/2 cups fat free sour cream 1/4 cup sugar 1 tsp vanilla extract
Preheat oven to 350 °F.
Crust -- Beat Margarine and brown sugar until light and fluffy. Beat in egg until smooth. Stir in flour and mix until dough comes together. Divide dough in 1/2, wrap a 1/2 & chill. Spread the other half of the dough onto the bottom of an ungreased 10-inch springform pan thinly. Bake for 10 mins & cool. Once cooled, press the chilled dough onto of the first layer. Do not bake second layer.
Filling -- increase oven temperature to 450 °F. Beat cream cheese until very fluffy and smooth, scraping the sides of the bowl often. Gradually add sugar while beating, scraping the sides of the pan often. Beat in flour. Add eggs 1 at a time, until egg is fully incorporated before adding the next egg. Beat in vanilla and ½ cup sour cream. Scrape batter onto crust base and bake for 10 minutes. Reduce oven temperature to 300 °F and bake for 30 minutes
Topping -- Stir sour cream, sugar and vanilla together until sugar dissolves. Remove cheesecake from oven carefully and spread topping over cheesecake, lightly to not tear the surface. Return to oven and bake 15 minutes. Cool cheesecake for 30 minutes, then run a spatula of knife gently around the edge of the cheesecake, to loosen and prevent from cracking. Cool cheesecake to room temp & chill overnight.
To serve, remove springform pan ring and slice with a hot, dry knife.
Number of Servings: 20
Recipe submitted by SparkPeople user JULZ654.
Crust -- Beat Margarine and brown sugar until light and fluffy. Beat in egg until smooth. Stir in flour and mix until dough comes together. Divide dough in 1/2, wrap a 1/2 & chill. Spread the other half of the dough onto the bottom of an ungreased 10-inch springform pan thinly. Bake for 10 mins & cool. Once cooled, press the chilled dough onto of the first layer. Do not bake second layer.
Filling -- increase oven temperature to 450 °F. Beat cream cheese until very fluffy and smooth, scraping the sides of the bowl often. Gradually add sugar while beating, scraping the sides of the pan often. Beat in flour. Add eggs 1 at a time, until egg is fully incorporated before adding the next egg. Beat in vanilla and ½ cup sour cream. Scrape batter onto crust base and bake for 10 minutes. Reduce oven temperature to 300 °F and bake for 30 minutes
Topping -- Stir sour cream, sugar and vanilla together until sugar dissolves. Remove cheesecake from oven carefully and spread topping over cheesecake, lightly to not tear the surface. Return to oven and bake 15 minutes. Cool cheesecake for 30 minutes, then run a spatula of knife gently around the edge of the cheesecake, to loosen and prevent from cracking. Cool cheesecake to room temp & chill overnight.
To serve, remove springform pan ring and slice with a hot, dry knife.
Number of Servings: 20
Recipe submitted by SparkPeople user JULZ654.
Nutritional Info Amount Per Serving
- Calories: 279.2
- Total Fat: 13.7 g
- Cholesterol: 70.0 mg
- Sodium: 241.6 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 1.0 g
- Protein: 8.0 g
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