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Goodweed's New NY Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1 1/4 cups graham cracker crumbs.
4 tbs. sugar (I use Splenda)
8 tbs. real butter

Filling:
6 - 8oz. pkgs. cream cheese
1 1/2 cups sour cream
2 tsp. vanilla
1 1/8 cups sugar (Splenda for me again)
3 tbs. Cornstarch
1/2 cup milk
3 large eggs.


Recipe



Preheat oven to 450 degrees F.
Melt the butter and combine with the remaining crust ingredients. Spread evenly across the bottom and sides of either a 10 inch round springform pan, or a 9 inch square sprinform pan. Place pan with crust into the freezer for ten minutes.

Place the cream cheese in a large, microwave safe bowl and heat on high for 1 minute in the microwave to soften. Beat in the remaining ingredients until the filling is silky smooth. This is easier of course with an immersion blender, a mixer, or a wire whisk.

Por the filling into the pie crust and smooth until the top is evenly distributed and flat. Place into the hot oven and bake for 15 minutes. Then, reduce heat to 180 degrees and bake for 1 hour. Turn off the oven and partially open the oven door. Let the cheescake cool with the oven until it reaches room temperature. Top with your favorite cheescake topping.

This cheesecake is still creamy when chilled before serving. My youngest daughter told me that this was the best cheesecake I'd ever made. My wife echoed the compliment. Last night was a good night. I was able to give my best to my family, and that makes me feel very good indeed. Besides, I now have my very own cheesecake recipe. Hmmmm, which will they carve on my tombstone, "Here lies the Pancake King." Or, "Here lies the Cheesecake King". Or maybe one of my kids will put "Here lies my Dad, the teller of the cheesiest jokes on the planet.