Brownies are still king… but
This is the smooth creamy Classic 'New York' style cheesecake with cream cheese and sour cream.
Letting it cool down in a still warm oven keeps it from cracking.
1 cup (250 mL) graham cracker crumbs
¼ cup (60 mL) sugar
2 Tbsp (30 mL) melted butter
16 ounces (500g) cream cheese
¾ cup (175 mL) sugar
1 Tbsp (15 mL) lemon juice
2 tsp (10 mL) pure vanilla extract
3 cups (750 mL) sour cream
Prep time: ,
Cook time: ,
Stir together crumbs, sugar and butter until combined; press into bottom of lightly greased 8" springform pan.
Tightly wrap bottom of pan with foil.
Bake in centre of 325°F oven for 8 to 10 minutes.
Meanwhile, beat cream cheese until soft.
Gradually add sugar beating for 3 minutes until smooth and light, scraping bowl often.
On low speed, beat in eggs, 1 at a time, scraping bowl often.
Stir in lemon juice, vanilla and salt, then sour cream.
Pour over crust.
Set springform pan in larger baking pan; pouring enough hot water into larger pan to come 1" up side of springform pan. (“bain marie”)
Bake in pre-heated 325°F oven for 1-1/4 hours or until edge is set and centre is still a little jiggly.
Turn off oven. Run knife around edge of cake.
Let cool in oven for 1 hour. (reduces chances of top cracking)
Remove from “bain marie” and transfer to rack; remove foil and let cool completely.