1/2/13

New York Style Cheesecake with Cherry Topping

Wait, what?  We were all supposed to start dieting today?  Oh, sorry I'm not sorry....
 
Soooo cheesecakes aren't that hard to make.  Don't take a lot of time, aren't real complicated and are perfect thing to bake when wanting to put to use the nifty springform pan with the carrying case that you got for a wedding gift.  

This is a disaster.

Why?  One (I) shouldn't be able to simply say "Geeze!  It's a beautiful day!  Let's go buy massive amounts of cream cheese and whip up a cheesecake!"

No.  It should be more complicated. Because this...this is dangerous:
Dangerously delicious.    

I made this here cheese cake for Christmas Eve dinner last year (HA!  Just a week ago, silly) and it was quite the hit.  

Also got a chance to use my pretty gold cake plate which is always a plus. 
Not everyone was fired up about this cheesecake.  Baby Girl A loudly proclaimed "I don't want any" but then, oh then, we caught her getting a closer look after dragging a chair up to the buffet.  

BUSTED!  Precious angel.  
Obviously, you can change up the topping to meet whatever needs you are having.  Win made this cheesecake the first time I ever had it and she used toffee bits.  It was knee slapping good.  I chose a cherry topping simply for it's festive red hue...
Have fun with this cheesecake!  And with this Wednesday!

New York Style Cheesecake
from Prime Meridian 

Crust:
1/4 cup graham cracker crumbs
1/4 cup sugar
3/4 cup chopped nuts
3 tbl butter, melted

Filling:
4 packages cream cheese, softened
1 1/2 cup sugar
1 tbl fresh lemon juice
2 tsp vanilla
4 eggs, room temperature

Topping:
2 cups sour cream
1/3 cup sugar
1 tsp vanilla

Preheat oven to 350. 
 
To make the crust, combine ingredients well and press into a spring form pan.

For filling, beat the cream cheese until smooth.  Add in the sugar, lemon juice, vanilla and eggs.  Pour on top of crust.  Bake 40 - 45 minutes.  Remove from the oven and allow to cool for 10 minutes.  While it's cooling mix together the sour cream, sugar and 1 tsp vanilla.  Spread on top of the cheesecake and bake for 10 more minutes.  

Top with topping of your choice!

Cherry Topping
from Smitten Kitchen 

10 oz cherries (frozen is cool)
2 tbl lemon juice
1/4 sugar
1 tbl cornstarch
1/2 cup water

Place all ingredients together in a medium saucepan.  Bring to a boil.  Once it's boiling, cook for an additional one or two minutes.  Remove from heat and allow to cool completely.      

No comments:

Post a Comment