This is a creamy yet heavy New York style cheesecake with a surprisingly sweet sour cream topping. My husband would refuse to have birthdays if he couldn’t have his favorite cake to help him celebrate. It is always a hit at parties.
Servings: 10-12Prep Time: 20 Cook Time: 55-65 minutes with 20 minutes cooling time between
3 8 ounce packages cream cheese at room temperature
1 cup sugar
1/4 teaspoon salt
3/4 teaspoon almond extract
2 tablespoons granulated sugar
1 1/2 cups sour cream
1/2 teaspoon lemon or vanilla extract
shaved or grated chocolate for garnish is optional
Beat cream cheese in mixer or with a wood spoon until softened. Add eggs, 1 cup sugar, salt, and almond extract. Beat until smooth and thick. Pour into buttered 9-inch springform pan. Bake at 325 degrees F 45 to 50 minutes or until set. Remove from oven and cool in pan on a cake rack for 20 minutes (top will crack). Mix 2 tablespoons of sugar, sour cream, and vanilla or lemon extract together. Pour over cooled cake. Return to oven and bake 10 minutes at 325 degrees F. Cool, then chill in refrigerator.
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