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Stock Yard Restaurant: New York Cheesecake


New York Cheesecake

Stock Yard Restaurant Recipe

Serves 16-20

Crust:
2 1/2 cups graham cracker crumbs
6 tablespoons melted butter
3 tablespoons sugar

In a medium bowl, mix together all the ingrediants and press into the bottom sides of a 10-inch spring form pan.

Filling:
3 (8 oz.) packages cream cheese, softened
1 cup sugar
4 whole eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract

Preheat oven to 375 degrees. In a large mixing bowl and using an electric mixer, beat the cream cheese until smooth, scraping the sides of the bowl often. Add the sugar and continue beating. Add eggs and beat until smooth. Beat in the lemon juice and vanilla. Pour into the spring form pan and bake for 35 minutes. The cheesecake is done even through the center may not appear to be set. Cool for 1 hour.

Topping:
1 cup sour cream
1 tablespoon sugar
1/2 teaspoon vanilla exrtact

Preheat oven to 400 degrees. In a small bowl combine the ingrediants and spread over the top of the cheesecake. Bake for 15 minutes. Allow the cake to cool. Keep refrigerated.

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