New York Cheesecake
Spring form pans can be a costly addition to your set of bake ware. Use a straight-sided cake pan instead. Invert the cooled New York Cheesecake onto a sugared plate, then invert again onto the serving plate.
1 cup graham cracker crumbs
1 cup plus 3 tablespoons sugar
3 Tbsp margarine, melted
4 (8-ounce) packages cream cheese, softened
3 Tbsp all-purpose flour
1 Tbsp vanilla extract
1 cup sour cream
Sliced strawberries (optional)
Preheat oven to 325°F. Grease a 9-inch spring form pan. Mix crumbs, 3 tablespoons sugar and margarine in a large bowl until crumbly. Press into prepared pan. Bake for 10 minutes.
Cool crust completely. Beat cream cheese, remaining sugar, flour and vanilla in a large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in sour cream.
Spoon batter into prepared pan. Bake cheesecake until center is almost set, about 1 hour.
Loosen cheesecake from side of pan with a knife. Let cool completely. Remove side of pan. Garnish with strawberries. Chill in refrigerator.
New York Cheesecake tip: Do not open the oven door for the first 30 minutes of baking because cracks may develop in the cheesecake or it could collapse.