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New York Style Cheesecake

Cheesecake is a dessert staple in many households, specifically a New York style cheesecake, and Suzanne’s recipe is one that you will not want to miss. The first cheesecakes she made were called company cheesecakes. They were a simple cheesecake, light and delicious, but it was not the most beautiful presentation. In the last 10 years, she has switched to a more hearty cheesecake adapted from Cook’s Illustrated. She adjusted the new recipe to be decorated with a homemade mixed berry jam. Made from her own fruiting bushes, Suzanne makes a strawberry, blackberry, and raspberry jam to adorn the cheesecakes with. The presentation holds up beautifully compared to the original cheesecake she made. For those that are chocolate lovers, she has also added a ganache topping.

Time: 120 minutes

Serves: 16

Ingredients

  • 1 sleeve cinnamon graham crackers 
  • 6 tbsp melted butter
  • 2 tbsp sugar
  • 2 1/2 lbs. (5 packages) cream cheese, at room temperature
  • 1/8 tsp salt
  • 1 1/2 cups sugar 
  • 2 teaspoons real vanilla extract
  • 2 teaspoons fresh lemon juice
  • 1/3 cup sour cream
  • 6 eggs
  • 2 egg yolks

Directions

  • Preheat oven to 350°
  • Finely crush graham crackers sleeve.
  • Mix 2 tbsp sugar and 5 1/2 tbsp butter with fork until crumbly (save remaining butter).
  • Press crumbs in bottom of prepared pan, bake 13 minutes, cool on rack.
  • Brush sides of springform pan with remaining melted butter after crust cools.
  • Turn oven to 500°.
  • In large bowl, beat cream cheese with salt for about 2 minutes, to remove lumps. Add sugar in thirds. Beat about one minute after each addition.
  • Add sour cream, lemon juice, and vanilla. Mix well.
  • Add eggs, two at a time, beating well after each addition, including two egg yolks.
  • Pour into cooled crust and place onto lipped baking sheet in case of spillover.
  • Bake at 500° for 10 minutes. Reduce heat to 200° (Do not open oven door).
  • Bake 90 minutes at 200°.
  • Remove from oven, cool for five minutes on wire rack.
  • Run knife around edge.
  • Cool 3 hours at room temperature.
  • Cover with plastic wrap. Refrigerate at least 3 hours. Best served 30 minutes out of refrigerator. 

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