New York Cheesecake

Here is the tasty filling for the Pate Sucree.



First put the cream cheese in your mixer bowl.



Beat for a little while with the sugar till it is smooth and creamy (we think it's the best).



Add your eggs one at a time and mix in completely before adding the next egg.



Add the sour cream, heavy cream and the vanilla.



Mix all together and pour into the pan to bake.

Classic New York Cheesecake

• 1 recipe Pate Sucree

Filling:

• 3 packages cream cheese, at room temperature
• 1 1/4 c. sugar
• 1/4 tsp salt
• 4 eggs
• 3 tbsp. fresh squeezed lemon juice, or ½ tsp. lemon oil (I did add this, I just didn't get a picture)
• 1 tbsp. vanilla extract
• 1 c. sour cream
• ½ c. heavy cream

Preheat the oven to 325º.

Using a stand mixer, beat the cream cheese until soft and no lumps remain, stopping to scrape down the bowl once or twice. Do this using the slow speed; you don't want to incorporate air into the mixture. Add the sugar and salt and mix until well blended. Add the eggs one at a time, beating until the mixture is smooth before adding the next egg, and scraping the bottom of the bowl after each addition. Stir in the lemon, vanilla, sour cream and heavy cream. Stir just until the mixture is smooth.

Pour the batter into the prepared pan. Bake the cake in the 325º oven for 45-50 minutes; the edges of the cake will be set and a light golden brown and the middle should still jiggle when you nudge the pan. The internal temperature when measured an inch from the center should be 165º or above. Turn the oven off, open the door slightly and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting. Cooling the cake slowly will keep the top from cracking very much and ensure an even, smooth texture inside.

After an hour, remove the cake from the oven and run a knife around the edge to allow the cake to contract as it cools. Refrigerate overnight before serving. Top with fruit or whipped cream, if desired.