Welcome back to Daisy Farm Kitchen! New York Cheesecake has become a new family favorite. It has few ingredients which makes it fast and simple. For this recipe I did have to cheat and use ready crust.
The New York Cheesecake will taste amazing when completely cooled and placed in the refrigerator for a few hours, then topped with whip cream and strawberries!
New York Cheesecake
Ingredients
- 1 9-inch ready crust graham pie crust
- 1 1/2 (8oz) pkg. cream cheese (room temperature)
- 2 tsp. lemon juice
- 2 eggs
- 1/2 cup granulated sugar
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1/2 tsp vanilla
Instructions
Beat cream cheese until smooth and creamy, then add eggs, sugar, and lemon juice. Beat until well combined. Pour filling on top of crust. Bake at 350 for 35-40 minutes. While cheesecake is baking, make topping. Beat sour cream, sugar, and vanilla all together. Once the cheesecake is out of the oven, pour topping, then place it back in the oven for 20 minutes with heat turned off. After 20 minutes, let cheesecake cool. Then place in the fridge for 24 hours to set well.
Ingredients
1 9-inch ready crust graham pie crust
1 1/2 (8oz) pkg. cream cheese (room temperature)
2 tsp. lemon juice
2 eggs
1/2 cup granulated sugar
Topping
1 cup sour cream
1/2 cup granulated sugar
1/2 tsp vanilla
Directions
Beat cream cheese until smooth and creamy, then add eggs, sugar, and lemon juice. Beat until well combined. Pour filling on top of crust. Bake at 350 for 35-40 minutes. While cheesecake is baking, make topping. Beat sour cream, sugar, and vanilla all together. Once the cheesecake is out of the oven, pour topping, then place it back in the oven for 20 minutes with heat turned off. After 20 minutes, let cheesecake cool. Then place in the fridge for 24 hours to set well. (You can eat it warm). Put cut-up strawberries or peaches and some whipped cream on top.
