I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast.
Stories from the Kitchen Season 2, Episode 2: Taste and See
Notes from the episode:
Taste and See by Margaret Feinberg
Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package)
1 ⅞ cups graham cracker crumbs
¼ to ½ cup butter, melted
1 cup sugar, divided
2 lbs cream cheese (4 packs)
2 large eggs (lightly beaten)
1 tsp vanilla
2 tbsp cornstarch
1 cup sour cream
Preheat oven to 450F
Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling.
Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. Stir in sour cream. Pour mixture into crust and bake for 10 minutes. Reduce temperature to 200F bake 45 minutes. Turn off the oven; allow to cool with door slightly open for 3 hours. Remove sides from pan; sprinkle with remaining crumbs. Chill.