New York Cheesecake I

SUBMITTED BY: JJOHN32 PHOTO BY: Melanie

"A delicious smooth cheesecake served with or without a fruit topping. I like to make this cheesecake a day or so before I wish to serve it. It always seems to taste better with the extra setting time."

PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch springform pan

USMETRIC

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INGREDIENTS

1 3/4 cups finely ground graham cracker crumbs
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup melted butter
3 eggs
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups sour cream

READ REVIEWS (56)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Mix graham cracker crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 9 inch springform pan.
Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in the sour cream and pour into the crumb crust.
Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favorite fruit topping or glaze.

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REVIEWS

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Reviewed on Nov. 15, 2006 by Poisondallbabe

excellent! I did cut the sour cream in half and cooked it for about an hour, then just shut the oven off and walked away from it until 5 hours later. No cracks and very firm.

7 users found this review helpful

Reviewed on Aug. 15, 2005 by Jenna Rae

Next time I will omit the almond extract, it was a little overpowering for my family's taste. I followed advice and used only 1.5 cups of sour cream for a thicker cheesecake, which worked beautifully.

5 users found this review helpful