New York Cheesecake
Top it with cherries, strawberries, peaches, I'll let you make the call !
  1. Graham Cracker crumbs 1 cup
  2. (store bought works well also)
  3. Sugar 3 tablespoons
  4. Butter or margarine, melted 3 tablespoons
  5. Cream Cheese, softened 5 packages (8 oz each)
  6. Sugar 1 cup
  7. A. P. flour 3 tablespoons
  8. Vanilla 1 tablespoon
  9. Eggs 3 each
  10. Sour cream 1 cup
  11. Cherry pie filling 1 can (21 oz)
  1. Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F for 5 minutes.
  2. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.
  3. Bake for 10 minutes and then lower the oven temperature to 250 degrees F, bake for about 1 hour and 5 minutes or until center is almost set. Run a small knife around the rim of the pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  4. Top with Cherry pie filling.
Other serving suggestions
  1. Cut up fresh strawberries and arrange them on each slice of cheesecake, then glaze with Strawberry Preserve
  2. Using a milk or dark chocolate bar (Ghiradelli works well,) shave off chocolate curls, using a knife. Arrange them on top of each slice of cheesecake.
  3. Tips: To cut perfect cheesecake slices, use a wet knife.
Storage suggestions
  1. This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.
From The Chef To You