Ultimate Recipe Swap: NY Style Cheesecake

This cheesecake is a family favorite! In fact, I have some cream cheese sitting in the fridge just crying out to be made into a cheesecake! The nice thing about this recipe is that the finished product stores for a few days in the fridge or a few weeks in the freezer. We like to cut the leftovers (if there are any!) into single-serving sizes, wrap them in plastic wrap, place them in a freezer-safe container, and pop them in the freezer. In fact, the cheesecake is really good when eaten frozen... Umm... Not that I would know, of course.

NY Style Cheesecake
Crust:
1-3/4 c. graham cracker crumbs
1 T. sugar
1 t. cinnamon
5 T. unsalted butter, melted

Filling:
4 8 oz. cream cheese, softened (I use light. Fat-free does not work.)
1-2/3 c. sugar
2 T. cornstarch
1/8 t. salt
4 large eggs
1 T. vanilla
1 c. sour cream

Crust:
Grease bottom and sides of a 10 inch springform pan.
In a medium mixing bowl, combine crust ingredients with a fork. Stir until moist.
Press mixture into the bottom of the prepared pan.
Bake for 10 minutes at 325 degrees. Cool completely.

Filling:
In a large mixing bowl, beat cream cheese at medium to medium-high speed until smooth.
Add sugar, cornstarch, and salt. Mix until thoroughly combined.
Add eggs and vanilla, beating only until combined.
Stir in sour cream.
Pour filling over crust in pan. Place pan on a cookie sheet. Bake at 325 degrees for 60 minutes until center is nearly set when shaken. (I've found that it's slightly browned on top when it's done.)
Remove pan from oven and cool 15 minutes.
Carefully loosen cake from sides. Let cool 30 minutes.
Remove sides. Cool completely.
Refrigerate at least 4 hours or overnight.

The cake can be refrigerated up to 3 days or frozen (well wrapped) up to 3 weeks.

Berry Topping
2 c. sliced strawberries
1 c. blueberries
1 c. raspberries or blackberries
* Frozen berries will work. Just thaw and drain first.
2 T. lemon juice
1/2 c. sugar
2 T. cornstarch
2 T. water
2 T. orange juice

In a saucepan, combine berries, lemon juice, and sugar.
In a bowl, combine cornstarch, water, and orange juice. Add to fruit mixture.
Cook over medium heat until thick and bubbly.
Cook and stir 2 minutes more.
Cool to room temperature.

Store in refrigerator.

You can find more great recipes for baked goods at this week's Ultimate Recipe Swap hosted by Life As MOM and The Grocery Cart Challenge Recipe Swap.