EXTREMELY CLASSIC & INCREDIBLY DELICIOUS NEW YORK CHEESECAKE
|Butter||1⁄2 Cup (8 tbs), softened|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Flour||1 1⁄4 Cup (20 tbs)|
|Cream cheese||32 Ounce, softened (4 packages, 8 ounce each)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dairy sour cream||16 Ounce (2 cartons, 8 ounce each)|
|Sugar||1⁄4 Cup (4 tbs)|
Crust: In a large bowl, beat butter on medium speed for 30 seconds. Add brown sugar, and beat until fluffy. Beat in 1 of the eggs. Slowly beat in the 1 1/4 c. flour until mixed. Divide dough in half. Cover and refrigerate one half. Spread the other half on the bottom of an ungreased 10 inch springform pan with the side removed. Place on a baking sheet, and bake in a 350ºF oven for 10 minutes. Take out of the oven and let cool. When bottom crust is completely cooled, attach the ring/sides of pan. Press the chilled dough onto side to a height of about 1 3/4 inches. Set aside. Turn oven up to 450ºF.
Filling: In a large bowl beat the cream cheese and the 1 1/4 c. sugar until fluffy. Beat in the 1/4 c. flour on low speed until smooth. Add the other 3 eggs and 1 tsp. of the vanilla, beating on low until just combined. Add 1/2 c. sour cream and mix in. Pour the batter into the crust-lined pan. Put it on a cookie sheet or shallow baking pan and put it in the 450ºF oven for 10 minutes. Turn the oven down to 300ºF. Bake another 30 minutes or so, until the center looks almost set when you jiggle the pan. Remove from oven.
Top: Mix the rest of the sour cream, 1/4 c. sugar and the remaining 3 tsp. of vanilla. Spread evenly over the top of the cheesecake. Bake for another 15 minutes, then remove from oven.
Cool on a wire rack for 15 minutes or more. Loosen crust from side of pan, but don’t remove side yet. Let cool for another 30 minutes. Remove side. Cool for 1 1/4 hours. Cover and chill in fridge for at least 4 hours. Let it stand at room temp. for 15 minutes before slicing. You can get 16 slices out of this very rich cheesecake.