Recipe Tuesday

To continue with things we can make with cream cheese, I think one of my favorites is Cheesecake. I love it plain. I love it with strawberries in a glaze or raspberries with white chocolate shavings. I love it with caramel. Here’s a New York Style Cheesecake recipe that you can top with your favorites or eat plain.


  • 8 whole graham crackers
  • 1/4 cup unsalted butter, melted
  • 1-1/2 cups granulated sugar, divided
  • 4(8-oz.) packages cream cheese at room temperature
  • 1/2 cup heavy cream
  • 4 large eggs, at room temperature
  • 1/4 cup all-purpose flour
  • 1 cup sour cream
  • 1 tsp.  vanilla extract

Preheat oven to 350°. In a food processor, grind together graham crackers,  until finely ground. With motor running, add melted butter and process until mixture is blended. Spray bottom and sides of a 9″ springform pan. Pat the mixture evenly into the bottom of the pan and freeze.

In a large mixing bowl, beat sugar and cream cheese on medium-high speed for 3 minutes. Blend in cream. Add eggs, one at a time, mixing well after each egg is added. Mix in sour cream, flour and vanilla until smooth. Pour the filling batter over the crust. Bake for one hour in preheated oven. Turn oven off and let cake cool in over for about 5 hours. Refrigerate for at least 4 hours before serving.

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