The Cookbook

New York Cheesecake
(modified from "the Joy of Cheesecake")

Basic Graham Crust:
Mix 3/4 stick of butter, melted with 3 cups of graham cracker crumbs.
Press into Pammed springform pan. Bake 10 minutes at 350F

Filling:
2 1/2 lbs. cream cheese (5 pkgs.) softened to room temp
1 cup sugar
2 large eggs
2 tsps. vanilla extract
1 tsp lemon zest
1 tsp. lemon juice
2 1/2 Tbs. cornstarch
1 cup sour cream


Preheat oven to 400F.

In a mixer, beat together cream cheese and sugar until light and fluffy.
Add the eggs, vanilla, zest, lemon juice, and cornstarch and beat on medium, just until incorporated. Add the sour cream and mix just until blended. Pour into springform crust and bake 45 minutes to 1 hour, until top is golden brown and set. Turn off oven and put a wooden spoon in the door to let heat escape slowly for 2 hours.

Cool on counter 1 more hour. Chill for at least 2 hours.

Flash McCord