Karen’s New York Cheesecake

Posted by on Thursday, February 10th, 2011


Karen is one of those friends I can count on to love me, whether she sees me at my best, or my worst. I can also count on anything she cooks to be delicious. So you have to try her recipe. It is the perfect dessert to serve up for all the sweet hearts in your life. Cheesecake is best made a day ahead of serving and chilled for a least 24 hours.


  • 1 ½ cups graham cracker crumbs
  • 3 Tablespoons sugar
  • 1 stick melted butter

Combine crumbs, sugar, and butter. Press onto bottom of a 9” spring form pan. Bake 325 degrees for 9-10 minutes.

Cheesecake filling:

  • 4 8oz packages cream cheese – room temperature
  • 1 cup sugar
  • 3 Tablespoons flour
  • 4 eggs – room temperature
  • 1 cup sour cream – room temperature
  • 1 ½ Tablespoons vanilla extract

Be sure to bring the cream cheese, eggs, and sour cream to room temperature first.

Combine cream cheese, sugar and flour, mixing at medium speed with electric mixer until well blended. Add eggs one at a time and blend after each egg. Then blend in sour cream and vanilla. Pour over cooled crust.

Bake at 450 degrees for 10 minutes. Then reduce temperature to 250 degrees and bake for 1 hour. Remove from oven and loosen cake from the rim of the pan. Cool 10 minutes and then separate outer ring of spring form pan from cheesecake. Cool completely. Chill overnight.

Top cheesecake with your favorite fruit topping. Here, I used a spoon of my home made strawberry freezer jam (berry picking and canning how to’s coming this spring!). Garnish with whipped topping.

Printable Recipe


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