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Ed Koch New York-Style Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1 1/2 cups graham cracker crumbs
3/4 cup pecans, finely chopped
2 tablespoons light brown sugar
1/4 teaspoon cloves, ground
6 tablespoons butter, melted

Filling & Topping:
32 ounces cream cheese, softened
1 1/2 cups sugar
2 tablespoons cornstarch
4 larges eggs
1 lemon rind, grated
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup sour cream

Sauce:
2 8-ounce cans crushed pineapple, packed in juice
1/4 cup water
1/4 cup sugar
2 tablespoons cornstarch



Recipe



Heat oven to 350 degrees
Crust: In bowl, mix crumbs, pecans, sugar, cloves. Stir in butter. Press over bottom, halfway up sides of 9-inch springform pan. Refrigerate.

Filling: In bowl, beat cheese 1 minute. Add sugar and cornstarch; beat until smooth, 3 minutes. Beat in eggs, one at a time. Beat in rind, juice and vanilla. Pour into crust. Bake 350 degrees 55-60 minutes. Spread sour cream over top. Bake 15 minutes. Run thin knife around edge of cake. Let cool in pan on rack. Cover; refrigerate overnight.

Sauce: Drain pineapple over saucepan. Stir in water, sugar and cornstarch to dissolve sugar. Boil until thickened, 1 minute. Stir in pineapple. Let cool. Refrigerate until serving.