Happy New Year!
What a perfect opportunity to try out a new recipe using the gift I received from my Secret Santa! Thanks Mary!
In fact, I didn't use the exact recipe found on page 60 of Sweet Cakes 2009 from Fine Cooking Magazine. I modified it from a Triple Chocolate Cheesecake to a New York Style Cheesecake. Silly me....only now as I am referring back through the magazine did I notice two other recipes for regular cheesecake!
This was the first time I used sour cream when making cheesecake. It makes for a much creamier cake. Very delicious if I may say so myself!
Ingredients you will need: (Modified from Fine Cooking Holiday Baking Issue)
For the Crust
1 1/2 cups graham cookie crumbs
3 tbsp. granulated sugar
4 tbsp. unsalted butter melted
For the Filling
1/2 cup sour cream
2 tsp. vanilla extract
3 8oz. packages cream cheese at room temperature
1/4 tsp. table salt
1 1/4 cups granulated sugar
3 large eggs, at room temperature
Make the Crust
Heat oven to 400 degrees. In a medium bowl, stir together the graham cracker crumbs and sugar until blended. Drizzle with melted butter and mix until well blended and the crumbs are evenly moist. Dump the mixture into a 9 inch spring form pan and press evenly onto the bottom and about 1 inch up the sides of the pan. (I used a coffee mug to push the mixture against the walls of the pan.) Bake for 10 minutes and set on a wire rack to cool. Reduce oven temperature to 300 degrees.
Mix the Filling and Bake
Mix the sour cream and vanilla in a small bowl and let set. In a stand mixer fitted with the paddle attachment, beat the cream cheese and salt until very smooth and fluffy, scraping down the sides of the bowl and paddle frequently. Add the sugar and continue beating until well blended and smooth.
Beat in the sour cream mixture until well blended. Add the eggs, one at a time, and beat until just blended. Don't overbeat, or the cheesecake will puff up too much. Pour the filling over the cooled crust, spread evenly and smooth the top.
Bake at 300 degrees until the center barely jiggles when nudged, about 50-60 minutes. Let cool to room temperature and then refrigerate until well chilled, at least a few hours or overnight for the best texture and flavour. To serve, unclasp the pan's ring, remove it and run a long thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Garnish with whip cream and berries.
Bring to a friend's for New Years or for any occasion!
Enjoy every last bite!
Happy New Year!