Recipes

Arbor Hill New York Style Cheesecake (Crustless)

• 4-8 Ounce Containers Whipped Cream Cheese (not blocks)
• 16 Once Sour Cream
• 1/4 Pound Sweet Cream Butter (stick)
• 5 Eggs
• 2 Tablespoons Cornstarch
• 1 1/4 Cups Sugar
• 1 1/4 Teaspoons of Vanilla
• 1 Teaspoon Lemon Juice

Let cheese, sour cream, butter & eggs stand at room temperature approximately 1 hour. Preheat oven to 375 degrees. Blend cheese, cream, butter together then add cornstarch, sugar, vanilla & lemon. Beat in 1 egg at a time until very smooth. Pour into 9-1/2 in greased spring form pan.

PLACE spring form pan in another pan; fill with warm water halfway up spring form pan. Bake for one hour or until top is golden brown.

TURN OFF OVEN; let cake cool in oven with door open for one hour. (This is good time for a glass of Arbor Hill’s Dry Traminette

REMOVE and let stand for 2 hours on counter. (This is good time for a second glass of wine, this time Arbor Hill’s Classic Traminette

COVER and refrigerate for at least 6 hours before serving.

Drizzle with your favorite Arbor Hill Wine Sauce: Chocolate Cabernet Sauvignon, Strawberry Cream Chardonnay or Amaretto Cream Sherry. Enjoy your masterpiece with a glass of Arbor Hill’s Ambrosia.