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New York Cheese Cake

Demetri from Charlotte, North Carlona has been making cheesecake forever but it  keeps cracking and falling on him.


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  • 1 TBS of sugar
  • 1 Cup graham crackers crumbs
  • 4 TBS of butter
  • 32 Ounces of soft cream cheese
  • 1 Cup of sugar
  • 5 Eggs
  • 1 Cup of sour cream
  • 1 Lemon rind
  • 1 TBS vanilla
  • 1/3 Cup of heavy cream
  • 2 TBS of cornstarch

Procedure:  Place the cream cheese in a kitchen aid bowl and whip using the whip on medium speed to incorporate air.  In the mean time to make the crust cut 1 TBS sugar, butter and graham cracker crust together using a pastry knife.   Set aside.  In the mixing bowl with the cream cheese, add in the sugar until well mixed.  Then add in the eggs, one yolk at a time until combined.  Add in the sour cream, lemon rind, vanilla, heavy cream, and cornstarch one at a time until well mixed.  The mixture should be completely without lumps.  In a spring-form pan place the crust at the bottom and poor the cheesecake mixture on top.Place it in the over on 350 degrees for 15 minutes then turn the oven down to 250 degrees for an hour and a half.  Remove the cheesecake and place on a cooling rack until room temperature.  DO NOT place directly in the refrigerator or it will fall.  Enjoy

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