In the Kitchen: New York Cheesecake

Discover Newport has brought us Chef Gerry Dupont from Edible Creations, who is making New York Cheesecake!

New York Cheesecake
2 cups Keebler Graham Cracker Crumbs
1/2 cup margarine or butter, melted
2 tbps sugar
4 packages (8 oz.) cream cheese, softened
1 1/3 cups sugar
2 tbps cornstarch
2 tbps vanilla
3 eggs
1 cup sour cream

DIRECTIONS

  1. In small bowl toss together graham crumbs, margarine or butter and 2 tablespoons sugar. Reserve 2 tablespoons of crumb mixture for garnish. Press remaining crumb mixture onto bottom and 2 1/4-inches up sides of 9-inch springform pan. Chill in freezer while preparing filling.
  2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
  3. Pour into crust. Bake at 325 degrees about 1 1/4 hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more.
  4. Sprinkle top with reserved crumbs. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.

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