Nic posted 04-23-98
New York Cheesecake
Crust
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
Filling
4 packages Cream Cheese, softened
1 cup sugar
3 tablespoons flour
4 eggs
1 cup sour cream
1 tablespoon vanilla
Crust: Heat oven to 350 F.
Mix crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.
Filling: Beat cream cheese, sugar and flour at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour over crust. Bake 1 hour and 10 minutes. Loosed cake from rim of pan; cool before removing rim of pan. Refrigerate.
Use your favorite topping.
I top with a Raspberry sauce
1 (10 oz) pkg. frozen raspberries, thawed.
1 tablespoon cornstarch.
Pour the thawed raspberries through a strainer so the juice collects in a small saucepan. Stir the cornstarch into the juice and cook, stirring occasionally, until the mixture becomes thickened and clear. Cool and stir in the drained berries.