Today we celebrate 20 years of FRIENDS, so I’m going to repost this oldie from when I celebrated my 10,000 visits, three years ago (almost 223, 000 today). A lot of fun, new friends, stress, reading, cooking, writing and EATING… Thanks for your support!
I never get tire of FRIENDS, it is the one show that I will stop and watch no matter what I’m doing or if is the 20th time that I’ve watched it. This is one of their recipes, well sort of 😉
I don’t know if it is as good as the cheesecake from Mama’s Little Bakery, but this is allegedly “The Best New York Cheesecake”. Let see if is true, shall we?
Cake6 large eggs 1 ½ Cup sugar 1 k. (four 225 g packages) cream cheese 1 cup sour cream 1 cup heavy cream juice of one lemon 1 tbsp. vanilla extract 2 heaping tbsp. flour
Crust1 ½ Cup crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits) 6 tbsp. melted butter ½ Cup sugar
Preheat oven to 425°F (220 ºC)
Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to low-medium speed) thoroughly, until completely smooth.
While cake mixture is beating, make the crust. Mix crust ingredients together in small mixing bowl. Pour into 9″ (22 cm) spring form pan, pressing into place with your fingers or the back of a spoon.
Chill in the fridge for 15 minutes.
When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.
Bake in 425° oven for 15 minutes. Then turn oven down to 275°F (135 – 140 ºC) and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours!
After the 2 hours are up, take the cake out of the oven and refrigerate.
Here are a few minutes from the pilot, back in 1994