Philly Classic New York Cheesecake
This rich and decadent Philly Classic New York Cheesecake Recipe will have you coming back for more! If you are trying to watch your carbs, you can change up the traditional graham cracker crust recipe with a lighter version that uses crushed almonds instead. You can also substitute the sugar with Splenda. There are different methods for baking cheesecake that will help to prevent the top from cracking during the baking process. Typically that involves placing the springform pan in a larger pan of water during the baking process. You don't have to worry about that because the sweetened sour cream topping helps to hide the cracks while creating a rich and creamy topping. You don't want to add the topping until the cake is cooled. You can also serve the cheesecake plain, add some fresh fruit or some thickened fruit topping.
The ingredients you will need for the crust recipe include graham cracker crumbs or crushed almonds, sugar or Splenda, and melted butter. For the cheesecake recipe, you will need some softened cream cheese, sugar or Splenda, flour, vanilla, sour cream, and eggs. For the topping recipe, you will need sour cream, sugar or Splenda and some vanilla. To make the crust mix the graham crackers (or the almonds) in a food processor until the crumbs are very small pieces. Then mix in some sugar or Splenda and the butter. Then firmly press the mixture onto the bottom of a 9-inch springform pan. Bake in a preheated 325 degree Fahrenheit oven for approximately ten minutes. Then beat the cream cheese, some sugar or Splenda, the flour, and vanilla with a mixer until they are well blended. Add the sour cream, and mix well. Then add the eggs, one at a time, while mixing on low speed after each addition just until blended. Then pour the mixture over the crust. Bake the cheesecake at 325 degrees Fahrenheit for about an hour or until the center of the cheesecake is almost set. Then loosen the cake from rim of pan and refrigerate for about four hours or overnight. Then before serving, combine the sour cream, sugar or Splenda and vanilla for the topping. If you want to make this recipe ahead and then save it for later, cheesecake freezes very well. Just wrap the chilled cheesecake tightly in plastic wrap without the sour cream topping.
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