New York Cheesecake II Recipe

Recipesfull introduces to you: Cheesecake Recipes. (New York Cheesecake II Recipe). This is a great cheesecake. I get a lot of requests for the recipe.

Brief

Prep 30 mins

Cook: 50 mins

Additional: 2hrs40 mins

Total: 4hrs

Servings: 16

Yield: 1 - 9 or 10 inch springform pan

New York Cheesecake II Recipe

Ingredients

2 pounds cream cheese

¾ cup white sugar

2 eggs

1 teaspoon vanilla extract

2 tablespoons cornstarch

1 cup sour cream

1 ½ cups graham cracker crumbs

6 tablespoons melted butter

¼ cup white sugar

New York Cheesecake III

Dessert

Directions

Step 1

Preheat oven to 400 degrees F (205 degrees C).

Step 2

Mix graham cracker crumbs melted butter and 1/4 cup sugar together. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes.

Step 3

Cream 3/4 cup of the sugar and cream cheese until smooth. Beat in eggs vanilla and cornstarch until just mixed. Stir in sour cream until blended. Pour into prepared crust.

Step 4

Bake at 400 degrees F (205 degrees C) for 45 minutes. Turn oven off and leave cake in oven with the door ajar for 3 hours. Serve with your favorite topping.

Nutritional Information

New York Cheesecake II Recipe

Servings Per Recipe:16

Calories: 362.2

% Daily Value *

Protein: 6.1g 12%

Carbohydrates: 21.7g 7%

Dietary Fiber: 0.2g 1%

Sugars: 15.2g

Fat: 28.5g 44%

Saturated Fat: 17.4g 87%

Cholesterol: 103.4mg 35%

Vitamin A Iu: 1020.7IU 20%

Niacin Equivalents: 1.4mg 11%

Vitamin C: 0.1mg

Folate: 15.7mcg 4%

Calcium: 68.7mg 7%

Iron: 1.1mg 6%

Magnesium: 8.3mg 3%

Potassium: 109.2mg 3%

Sodium: 262.8mg 11%

Calories From Fat: 256.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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