New York-Style Sour Cream-Topped Cheesecake
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
1 cheesecake
- Serves:
- 16
ingredients
- 1 1⁄2 cups graham cracker crumbs
- 1⁄4 cup butter, melted
- 1 1⁄4 cups sugar, divided
- 4 (8 ounce) packages cream cheese, softened
- 2 teaspoons vanilla, divided
- 16 ounces sour cream, divided
- 4 eggs
- 2 cups mixed berries
directions
- Preheat oven to 325°F.
- Line a 13" x 9 " baking pan with foil, letting the ends of the foil extend over the sides of the pan.
- Mix crumbs, melted butter, and 2T of the sugar. Press firmly onto bottom of prepared pan.
- Beat softened cream cheese, 1 cup of the remaining sugar and 1 t. of the vanilla in large bowl with electric mixer on medium speed, until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour mixture over crust.
- Bake in preheated oven for 40 minutes or until center is almost set. Mix remaining sour cream, 2 T. sugar and 1 t. vanilla until well blended. Carefully spread this mixture over the cheesecake. Bake an additional 10 minutes.
- Remove cheesecake from oven and cool on wire rack. When totally cool, cover and refrigerate for 3 hours or overnight.
- To serve: Carefully lift cheesecake from pan using foil handles. Cut into 16 pieces. Top each piece with berries just before serving.
- Store leftover cheesecake in refrigerator.
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RECIPE SUBMITTED BY
I live in Englewood, NJ but work (and eat!) in NYC, so I guess technically I'm still a city girl : )
I work at a major children's charity in New York, as the chief fundraiser for a well-respected national program.
What do I do for fun? When would I have time for that? ; ) Well, I cook, of course, and I enjoy scouting the greenmarkets in NYC for fresh produce and other intriguing ingredients for my culinary creations. I have a cat who keeps me on my toes (!) plus a new condo that always need to need something done to it (!!!). I love to travel, and I love to try out new cuisines, so I try to combine those two pleasures as much as possible.
I'd love to find some cooking/eating partners to share my adventures. And if you're vegetarian, vegan, or at least veg friendly--all the better : ) !
My favorite cookbooks would have to be anything by Molly Katzen, How It All Vegan and La Dolce Vegan by Sarah Kramer, The Joy of Cooking (the trusted authority!), and Savoring the Spice Coast of India by Maya Kaimal (the most amazing, traditional Indian recipes around).
My passions? Food (of course!), travel, art and literature, film (especially indie/foreign), music, animals, and having deep, stimulating conversations with good friends.
Pet peeves? Home repairs that don't work and contractors who do likewise!!!! (Can you tell I just moved?)