New York Style Cheesecake

After nine years of believing he would not like a “cheese” cake, Alex tried this dessert for the first time. The shocking look on his face, followed by, “Oh my gosh, all those wasted years!” is a story still told each Christmas. What used to be our Christmas dessert has been the Alexander’s birthday choice for the last nine years!

Perhaps your family will enjoy this on your Christmas table this year!

Crust:

1.5 c. graham cracker crumbs
6 tbsp. melted butter
¼ c. granulated sugar

Combine ingredients and press on bottom of 8 or 9-inch spring form pan and halfway up the sides.

Mix together:

4 (8 oz) pkgs. softened cream cheese
6 eggs
1 c. heavy cream
1/3 c. sour cream or cream fraiche
1 tsp. pure vanilla extract
1 ¾ c. granulated sugar
2 tbsp. all-purpose flour
2 tbsp. lemon juice

Pour into spring form pan with crust and bake in a 325-degree oven for one hour. Turn oven of and let cheesecake sit for an additional hour. Chill overnight.

Tips:

Poached pineapple or other fruit would be a lovely garnish with this cheesecake.

For my son Alex’s birthday, I often chop up peanut butter cups. I spread homemade whipped cream on top of the cheesecake and then sprinkle chopped peanut cups on top. Looks fantastic and tastes even better!

Sour Cream Top: Combine ½ c. sour cream and 2 tsp. granulated sugar and spread on top of the cooked cheesecake. Refrigerate for 4 hours.