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Old 07-12-2009, 09:08 AM   #1
LvDemWings
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Default New York Style Sour Cream Topped Cheesecake

New York Style Sour Cream Topped Cheesecake

1-1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
1-1/4 cups sugar, divided
4 pkg. (8 oz. each) cream cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) sour cream, divided
4 eggs
2 cups berries for topping


HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of pan.*

BEAT cream cheese, 1 cup of remaining sugar and 1 tsp. vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 4 hours or over night. Use foil handles to lift cheesecake from pan just before serving; top with berries.

Variation:
*Substitute 1-1/2 cups finely crushed OREO Cookies for the graham cracker crumbs and sugar.

This recipe is from the KitchenAid mixer recipe book.
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Old 07-12-2009, 02:00 PM   #2
Mama Alanna
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Gods, that sounds good. Do you suppose that one could eliminate the graham cracker crumbs? Or substitute something like Nilla Wafers? I don't much care for graham crackers.
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Old 07-12-2009, 04:44 PM   #3
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Nilla wafers would probably work. I used finely ground Oreo's.
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Old 03-24-2010, 11:09 PM   #4
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Quote:
Originally Posted by Mama Alanna View Post
Gods, that sounds good. Do you suppose that one could eliminate the graham cracker crumbs? Or substitute something like Nilla Wafers? I don't much care for graham crackers.
I use lemon flavored wafers for a crust and key lime pie filling for a topping. It makes a very nice combination. IMO key lime is an otherwise forgettable flavor, but I have ten cans of the stuff to use up.

For any other kind of cheese cake I use plain shortbread cookie crumbs, Keebler brand. Crush ten cookies, melt about six Tbsps of butter, and mix. No additional sugar. I am still guessing at how much butter to use. A whole stick is too much liquid and I have to chill it before I fill it.

ETA: Well duh! I just figured out what I did wrong. I was only supposed to use half a stick of butter!

Hey, I'm smart, but I never claimed to be experienced!
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