Here I am making my delicious New York-style cheesecake. Recipe follows the clips:
Part 1
Part 2
New York-Style Cheesecake
Recipe adapted from: Better Homes and Gardens Great Cheesecakes , 2006
1/2 cup butter, softened
1/4 cup packed brown sugar
4 eggs
1-1/4 cups all-purpose flour
4 8-ounce packages cream cheese, softened
1-1/4 cups granulated sugar
1/4 cup all-purpose flour
4 teaspoons vanilla
2 8-ounce cartons dairy sour cream
1/4 cup granulated sugar
Directions
Preheat
oven to 350 degree F. In a large mixing bowl beat butter on medium to
high speed for 30 seconds. Add brown sugar. Beat until fluffy. Add one
of the eggs; beat well. Slowly beat in the 1-1/4 cups flour until
combined. Divide dough in half. Cover and refrigerate one portion.
Spread
remaining portion onto the bottom of an ungreased 10-inch springform
pan with sides removed. Place on baking sheet. Bake for 10 minutes. Let
cool completely.
When bottom crust has cooled, attach sides of pan. Press chilled dough onto sides to a height of about 1-3/4 inches. Set aside.
Increase
oven temperature to 450 degree F. In a large mixing bowl beat cream
cheese and the 1-1/4 cups granulated sugar until fluffy. Beat in the
1/4 cup flour at low speed until smooth. Add the remaining 3 eggs and 3
teaspoons of the vanilla all at once, beating at low speed until just
combined. Stir in 1/2 cup of the sour cream (Crème fraîche). Pour batter into the crust-lined pan. Place on a shallow baking pan in oven.
Bake
for 10 minutes. Reduce oven temperature to 300 degree F. Bake for 30
minutes more or until center appears nearly set when gently shaken.
Remove from oven. Stir together remaining sour cream, the 1/4 cup
granulated sugar (superfine sugar),
and the remaining 1 teaspoon vanilla. Using a spoon, spread mixture
evenly over top of baked cheesecake. Return to oven and bake for 15
minutes more.
Remove from oven. Cool on wire rack for 15 minutes.
Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides
of pan; cool completely. Cover and chill at least 4 hours or overnight.
Let stand at room temperature for 15 minutes before slicing. Makes 16
servings.
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