Betty Busciglio’s Infamous Cheesecake (New York Style)

A rich New York style cheesecake, easy to prepare - if you have an electric mixer - and you can make it ahead and freeze it.  Pretty much makes it the perfect dessert.  In a perfect world it would come out of the oven after its cooling period without that annoying crack in the middle, but should that happen - not to worry!  Just add a fruit topping, such as the sliced strawberries that I use and no-one will be the wiser.

Betty Busciglio’s Infamous Cheesecake


24 ounces cream cheese
1½ cups sugar
4 eggs
2 cups sour cream
1 cup  heavy cream
1 teaspoon vanilla extract

1.  Beat cream cheese until smooth in mixer or processor
2.  Add sugar gradually and beat till light and fluffy
3.  Add eggs one at a time, beating well after each addition
4.  Add remaining ingredients and mix well.
5.  Pour into 9" springform pan (or 2 6” or 7” pans) which has been prepared with the crust of your choice.
6.  Bake at 350° for one hour, turn off oven and leave cake for one hour.
7.  Remove, cool and refrigerate.  Freezes very well.

Makes 16 generous servings

Graham Cracker Crust:

3/4 package graham crackers, crushed into fine crumbs (processor is great!)
4 tablespoons very soft butter
3 to 4 tablespoons sugar
1/4 cup pecans, toasted and finely chopped, if desired

Fruit topping of your choice.


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