Ny Cheesecake Recipe
Graham cracker crust topped with BC cherry reduction
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Ingredients
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Crust
Filling
Cherry Reduction
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined.
- 2
Form the crust
Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add 1 cup of sugar and continue mixing until well combined.
- 4
Add remaining ingredients
Add sour cream, vanilla extract, and flour to the cream cheese mixture. Mix until smooth. Add the eggs one at a time, mixing on low speed until just combined after each addition.
- 5
Bake the cheesecake
Pour the filling into the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- 6
Chill the cheesecake
Remove the cheesecake from the oven and let it cool at room temperature for another hour. Cover and refrigerate for at least 4 hours, preferably overnight.
Cherry Reduction
- 7
- 8
Reduce the sauce
Simmer the mixture for about 10-15 minutes, or until it thickens slightly. Remove from heat and let cool.
- 9
Serve
Once the cheesecake is chilled, slice and serve topped with the cherry reduction.