Classic New York Cheesecake

1. 1

   Mix graham crumbs, 1 cup (250 mL) of the sugar (or 1/4 cup [60 mL] of the sugar for trial recipe) and butter; press 2 cups (500 mL) onto bottom of each of 4 (9-inch) springform pans (or onto bottom of 1 pan for trial recipe).

2. 2

   Refrigerate while preparing filling.

3. 3

   Beat cream cheese, remaining 1 qt.

4. 4

   (1 L) sugar (or remaining 1 cup [250 mL] sugar for trial recipe), flour and vanilla in 12-qt.

5. 5

   (12-L) bowl of mixer fitted with paddle attachment (or in 6-qt.

6. 6

   [6-L] bowl for trial recipe) until well blended, stopping occasionally to scrape bottom and side of bowl.

7. 7

   Blend in sour cream.

8. 8

   Add eggs, 1 at a time, mixing after each just until blended.

9. 9

   Pour 1-3/4 qt.

10. 10

    (1.75 L) batter over each crust.

11. 11

    Bake in 325 degrees F-standard oven 1 hour 10 min.

12. 12

    or until centres are almost set.

13. 13

    Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims.

14. 14

    Refrigerate 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.