Creamy New York Cheesecake

Another dessert recipe associated with my FSU days, this one also delivered by Michael Sullivan, but the recipe really comes from flutist Jacob Roseman.

CRUST:

1 TBS sugar

2 cups graham cracker crumbs

2 sticks butter

1 cup sugar

CAKE:

2 lbs cream cheese (4 packages of Philadelphia cream cheese or equivalent)

2 large eggs (beaten)

1 tsp vanilla

2 TSP cornstarch

1 cup of sour cream

Preheat oven, 450º. Make crust: mix crumbs and sugar, add butter. Press into springform pan, aim for a uniform depth of 1/8-1/4".

Cake: with dairy products warmed to room temperature, cut cream cheese into chunks. Beat cheese and sugar with a hand mixer just until creamy (DO NOT OVERBEAT). Add in slightly beaten eggs, vanilla, lightly beat (1 minute). Then add 2 TSP cornstarch, mix well. Then gently fold in sour cream with spoon. Pour into pan.

Bake 10 min at 450º. Reduce temperature to 200º, continue to bake 45 minutes. After that, turn off oven and let cool gently for 3 hours, preferably in the oven with the oven door slightly propped open.