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PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

This player is created by Blackwell Team for testing.
video by: kraft
Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.
time
prep:
15 min
total:
5 hr 5 min
servings
total:
16 servings
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posted:
6/13/2009
I have been married for over 30 years and have made many cheesecakes for my husband, I made this cheesecake this week and he fell in love with it! He told me this was the best one I have ever made! He also said I coud get rid of all my other recipes for cheesecake! This is awesome!
posted:
5/28/2009
Superb!!! Awesome and Delicious...pleases the crowd each time. A friend asked me to make this as a dessert for her wedding. The perfectionist that I am, the presentation and taste almost makes me feel like I am a professional. Would make and share this recipe time and again. I now have the recipe in my head.
posted:
4/22/2009
Made it for Easter and my guests loved it. They said it was better than cheesecake factory. It was simply delicious!
posted:
3/21/2009
My family loves this recipe--I am diabetic so I couldn't eat it. I tried it with Splenda--just substituted the baking Splenda for sugar in equal amounts. CAME OUT GREAT!!! You wouldn't know the difference!! WONDERFUL!!
posted:
2/24/2009
I love cheesecake, BUT I'm a diabetic. Has anyone tried this recipe using Splenda? If so please give us a revised recipe, I will also be using reduced fat sour cream and creame cheese.
posted:
1/3/2009
Made it for Christmas and everyone LOVED it!! Really easy as long as you stick to the directions.
posted:
1/1/2009
I made two, one for family and one for work. Everyone loved it. I had to make another the next day!
posted:
12/28/2008
Made this cheesecake for Christmas and my family went nuts! Will definitely make again.
posted:
12/20/2008
This recipe was so so good i was left with only one small slice to taste lol. I will definitly make it again. =)
posted:
12/19/2008
This was soooooo gooooood. I did use a store bought graham cracker crust just because I had it. It was a small one so I cut the recipe in half and expected a disaster. I also added lemon zest and a little lemon juice like someone else suggested, and much to my surpirse I am having a lot of trouble staying out of it.
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