Famous New York City Cheesecake
Joan Peterson
In 1962, while living on an Army Base in Germany, I became acquainted with a woman who loved to cook. Her favorite recipe was this cheesecake and the story that went with it. It seems she and her husband had paid a visit to New York several years before and were told by friends to make sure they had the cheesecake served at an upscale restaurant. They did and it was so good she asked the waiter if there were any chance of acquiring the recipe. He said "yes" and brought it to their table shortly thereafter. When the bill arrived they had been charged $400 for the recipe which they had to pay.
She vowed then and there that she would freely give it to at least 400 people and I was one of the lucky recipients. My daughter, Michelle, always requests this for her birthday.
Crust: (Do not buy a graham cracker crust - they are too dense.)
18 single graham crackers, crushed =1 sleeve in most boxes. 9 double crackers per sleeve.
1/4 cup sugar
1/4 cup melted butter
Stir crackers and sugar together then add butter. Press into a 10" pie pan, using the back side of a tablespoon to pat in bottom and sides.
Filling:
2 (8 oz.) pkgs. cream cheese, at room temperature
1/2 cup sugar
2 large eggs
Beat like mad with mix-master
Pour into crust. Bake at 350 degrees for 20 minutes, then cool 15 minutes.
Topping:
1 pt. sour cream (16 oz.)
1/4 cup sugar
1 tsp. vanilla
Mix together and spread on top of cooled "cake"
Bake at 450 degrees for 5 minutes. Cool for about 1 hour on the counter.then lightly cover with plastic wrap and refrigerate till chilled. (I make it the day before I need it and chill over night.)
In 1962, while living on an Army Base in Germany, I became acquainted with a woman who loved to cook. Her favorite recipe was this cheesecake and the story that went with it. It seems she and her husband had paid a visit to New York several years before and were told by friends to make sure they had the cheesecake served at an upscale restaurant. They did and it was so good she asked the waiter if there were any chance of acquiring the recipe. He said "yes" and brought it to their table shortly thereafter. When the bill arrived they had been charged $400 for the recipe which they had to pay.
She vowed then and there that she would freely give it to at least 400 people and I was one of the lucky recipients. My daughter, Michelle, always requests this for her birthday.
Crust: (Do not buy a graham cracker crust - they are too dense.)
18 single graham crackers, crushed =1 sleeve in most boxes. 9 double crackers per sleeve.
1/4 cup sugar
1/4 cup melted butter
Stir crackers and sugar together then add butter. Press into a 10" pie pan, using the back side of a tablespoon to pat in bottom and sides.
Filling:
2 (8 oz.) pkgs. cream cheese, at room temperature
1/2 cup sugar
2 large eggs
Beat like mad with mix-master
Pour into crust. Bake at 350 degrees for 20 minutes, then cool 15 minutes.
Topping:
1 pt. sour cream (16 oz.)
1/4 cup sugar
1 tsp. vanilla
Mix together and spread on top of cooled "cake"
Bake at 450 degrees for 5 minutes. Cool for about 1 hour on the counter.then lightly cover with plastic wrap and refrigerate till chilled. (I make it the day before I need it and chill over night.)
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