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Classic New York Cheesecake

Classic New York Cheesecake
 
Yield:
48 servings or 4 (9-inch) cheesecakes, 12 servings each

Ingredients

Ingredients Weights Measures
graham cracker crumbs 1 lb. + 6 oz. 1-1/2 qt.
sugar, divided 2 lb. + 8 oz. 1-1/4 qt.
unsalted butter, melted 8 oz. 1 cup
PHILADELPHIA Original Cream Cheese, softened 10 lb. -
flour 3 oz. 3/4 cup
vanilla 1-1/4 oz. 8 tsp.
sour cream 2 lb. 1 qt.
eggs 2 lb. 16 each

Directions

MIX graham crumbs, 1 cup of the sugar (or 1/4 cup of the sugar for trial recipe) and the butter. Press onto bottom of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe). Refrigerate until ready to use.

PLACE cream cheese, remaining 1 qt. sugar (or remaining 1 cup sugar for trial recipe), the flour and vanilla in 12-qt. bowl of mixer fitted with paddle attachment (or in 6-qt. bowl for trial recipe). Beat on medium speed until well blended, stopping occasionally to scrape bottom and side of bowl. Blend in sour cream. Add eggs, 1 at a time, mixing just until blended after each addition.

POUR over crusts.

BAKE in 325ºF-standard oven 1 hour 10 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours or up to 24 hours.

Kraft Kitchens Tips

Special Extra
Arrange 2 cups mixed berries on top of each cake, then brush with 2 Tbsp. melted strawberry jelly.
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