New York Cheesecake

This is my Dad's cheesecake recipe. It was inspired by a site called Cookingwithsugar.com. He has modified it to make it a family recipe. I hope you enjoy it.

• Stand mixer
• Measuring bowls
• Measuring cups
• Cheesecake pan
• Spatula
• Juice squeezer

Start to Finish: 5 hours (includes cooling time)

Prep Time: 30 minutes

Ingredients:

Crust

• 2 cups graham cracker crumbs or premade graham cracker pie
• 1/4 cup of sugar
• 8 tablespoons butter, (1 stick) melted

Filling

• 3 (8 oz) packages of cream cheese, softened
• 1 cup vanilla Greek yogurt
• 1/2 cup sugar
• 2 teaspoons vanilla
• 2 tablespoon lemon juice
• 3 eggs
• 2 tablespoons of flour
• 1/2 cup of melted white chocolate (baking or chocolate bar. We used Lindell's white chocolate bar)

Sour Cream Layer

• 1 pint of sour cream
• 1/4 cup of sugar
• 1/2 teaspoon vanilla
• 1 tablespoon lemon juice

Heat oven to 325°F.

In a bowl mix graham cracker crumbs, sugar and butter, press onto bottom and slightly up the sides of the pan.  Bake in oven for 10 minutes.

While crust is baking, make the filling by beating the cream cheese, sugar, vanilla and lemon with stand mixer  until smooth and well blended. Microwave white chocolate until softened, make sure the chocolate is not too hot. Once melted add to bowl. Add eggs, 1 at a time, mixing at medium speed after each egg is added until all is blended making sure to scrape down the batter with a spatula. Add flour and mix until smooth.

Remove crust from oven, but keep oven on and let the crust cool for 5-10 minutes then pour the filling over crust. Bake for about 50-55 minutes or until cake is cooked but has a slight jiggle in the center.

Remove cake from oven, again keeping oven on and set aside for 5-10 minutes so it cools slightly while you make the sour cream topping. In a small bowl mix the sour cream, sugar, vanilla and lemon. Spoon over the top of the cheesecake and spread evenly. Put cake back in oven and bake for 10 minutes.

Remove from oven and loosen cake from rim of pan with knife. Cool at least 30 min before refrigerating. Cover and refrigerate at least 3 hours or over night (preferably over night). Your cake is now finished you may enjoy.

References

Cheesecake inspired by:

https://www.cookingwithsugar.com/the-best-recipe-for-homemade-new-york-style-cheesecake-the-ultimate-delicious-dessert-idea/