Original New York Cheesecake

I recently made a New York Cheesecake from a recipe I have had for 34 years, but have never made before.  Kevin, my son-in-law celebrated his 25th Birthday in June... he and the family came to Kansas to visit us 4 days after his Birthday, and I promised to make him a cheesecake for to celebrate his Birthday when they came to visit because I was told his FAVORITE dessert is cheesecake.  OMGOSH!!!  It was amazing... and I WON'T be waiting another 34 years before I make it again... but I will include the recipe for this DELISH dessert at the bottom of this blog.

This recipe came to me via my Mother-in-law when I married Joe.  She was famous for it, and it is an original recipe from the 1950's.  This cheesecake does not have a graham cracker crust... instead... it makes it's own crust.  When she and Pop came to visit us 2 weeks before Kevin and family... I told her I was going to make it... she said she had lost hers and could she get a copy from me... so... 34 years later... I give her a copy of her own recipe!  How funny is that!?

When I told Kevin I was going to make this cake for him... he was beyond delighted... however... he was expecting the only kind of cheesecake he has ever had... which is the graham cracker crust kind.  When I explained my version did not have a graham cracker crust... you could see the disappointment in his face even though he tried to hide it.  But... after he ate my crustless cheesecake... he is hooked... now he can't see himself going back to the graham cracker crust kind.

I must say that this recipe is NOT figure friendly!  It is VERY rich, and a very heavy dessert.  I was a bit trepidatious in making this cheesecake... only because I had never made a from scratch cheesecake before.  I seldom use a spring form pan (which is a must)... and wasn't sure how well this cheesecake would release itself from the pan.  It turned out PERFECT... and I will be making it again soon when our next round of company comes to visit.  

This cheesecake is so rich, it truly can stand on it's own as is... but... a fruit filling on top, definitely makes it pop with a WOW factor.  In fact... the day before I made this cheesecake I had made a 'from scratch' cherry pie and crust... it too was unbelievably good.  I was making a new fresh 'from scratch' dessert every day that Kevin and family where here, so I took both a wedge of cherry pie, and a wedgle of cheesecake to a couple of dear friends... they decided that while both were delicious... they decided to put the cherry pie on top of the cheesecake and eat them both at once.  When I told Kevin about this... he too decided to try it... all he could say was it was REALLY REALLY good... and REALLY REALLY rich!  So.... do try a fruit filling to serve along with the cheesecake if you dare!

Now here is the recipe for this wonderful cheesecake... make sure all of your ingredients are at room temperature before you begin to make this recipe.... and do try to use the best of ingredients... the results will be worth it, and I am sure you will enjoy eating every bite!

New York Cheesecake

4 - 8 oz pkgs cream cheese

2 - cups sugar

5 - eggs

1 - tsp lemon juice (fresh)

1 - tsp vanilla extract (pure... NOT imitated)

4 - tsp cornstarch

5 - tsp melted butter (cooled)

pinch - of salt

1 - pint (16 oz) sour cream

Preheat oven to 325 degrees.

Blend cream cheese 1 pkg at a time until creamy.  Add sugar and blend til creamy.  Add the rest of the ingredients, adding sour cream last.  Bake for 1 hour and 15 minutes.  Turn oven off for 1 1/2 hours... DO NO OPEN the oven during this time.  Remove cheesecake from oven, and let stand 10 minutes.  Remove the spring from sides, leave the cheesecake on the bottom part of spring form pan.  Wrap/cover in plastic wrap or foil, and store in refrigerator for at least an hour.  VIOLA... dig in!