You know you want to enjoy your cheesecake without
the overwhelming question, "Just how fattening is this?" Well, here's
a recipe that reduces the fat a little bit while not taking out the
taste.
However, this dessert still causes contempt in our
house leaving everyone counting servings just so someone doesn't get more than
the other.
Another drawback? It doesn't last long. I don't
even think it hangs around as long as it took to bake.
For the Crust:
· 11-14
Graham Crackers
· 6 – 8
tablespoons melted butter butter for pan, room temperature
2 T sugar
2 T sugar
· 1 pinch
of sea salt
For the Cheesecake
· 4
eight-ounce packages Philadelphia cream cheese, room temperature
· 1 1/3
cups sugar
· 1/4 cup
all-purpose flour
· 1/2 cup
sour cream, room temperature
· 1 1/2
teaspoons pure vanilla extract
· 3 large
eggs, room temperature
1. Preheat oven to 350 degrees.
2. Butter the sides and bottom of a 10-inch
springform pan.
3. Wrap the exterior of the pan in a double layer
of aluminum foil.
4. To make the crust, process the graham crackers
in a food processor until it's very fine and have no chunks. Now you can
combine the crumbs, the melted butter, sugar, and salt in a medium bowl.
5. Transfer the mixture to the pan and pat it into
a flat layer using the bottom of a glass or meat pounder to make it even.
6. Put the springform pan in the refrigerator for
about 15 minutes. Then place it on a baking sheet and bake until the crust is
firm, for about 15 minutes. Let the pan cool completely.
7. Now beat Philadelphia cream cheese in a large
bowl, on medium speed until well combined and fluffy, for about 3 minutes,
scraping down the sides.
8. In another large bowl, whisk together the sugar
and flour. Set your mixer on low speed and add the sugar
mix to the cream cheese. Mix until well combined and smooth.
9 Now it is time to add the sour cream and vanilla.
Mix again until smooth.
10. Add the 3 eggs, one at a time though, beating
until they are just combined (do not overbeat)
11. Pour the cream cheese filling into your
springform pan. Place the pan inside a large, roasting pan.
12. Carefully pour boiling water into
the roasting pan. Pour in halfway up sides of springform pan. This will
prevent the cake from cracking.
13.Bake for 45 minutes, then reduce oven
temperature to 325 degrees and continue baking your New York Cheesecake until
it is set but still slightly wobbly in the center, another 30 minutes.
14.Turn off your oven but leave your cake in oven
with the door halfway open for a good hour.
15. Now transfer the springform pan to a wire rack
and let the cake cool completely. Refrigerate it uncovered overnight.
Garnish with your favorite fruit, whipped topping
or eat it plain.
