I can’t believe I am even sharing this recipe since it’s such a coveted family recipe - but it’s time for all to know how Fran makes her famous cheesecake. This cheesecake is known all over the world, she’s been making it for decades, and there is nothing like it. This is a true NY-style cheesecake made by an Italian growing up in the Bronx on Arthur Ave. Thanks, Mom.
Ingredients
4 pkg. (8 oz.) Cream Cheese softened (Fran only uses Philadelphia brand)
2 cups granulated Sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
6 eggs
2 teaspoons vanilla extract
2 pints sour cream
Directions
Preheat oven to 350 degrees. Grease a 10” springform pan and wrap foil around the pan to prevent dripping, set aside.
In a medium bowl, combine sugar, flour, and cornstarch and mix well.
In a large bowl, with a hand mixer or in a stand mixer, mix softened cream cheese at medium speed until creamy.
Gradually mix dry ingredients into whipped cream cheese, continue mixing well.
Add eggs, one at a time, beating after each egg, mixing well.
Add vanilla extract.
Slowly beat in sour cream, and mix on high for 3-5 minutes.
Pour mixture into prepared spring form pan.
Bake for 1 hour in the 350-degree oven and turn off the oven, leaving the cheesecake in the closed oven for 3 hours to cool.
DO NOT OPEN OVEN DOOR DURING BAKING or COOLING
Cover in stretch tight and refrigerate overnight.
If the cheesecake top cracks, don’t worry about it - how it tastes is what is most important - feel free to top it with fresh whipped cream or a can of cherries or blueberries to cover the crack - mom’s rarely cracks, but I am not her haha.