Speaking of Cheesecakes, let's see what a New Yorker might eat

Syl’s Baked Cheesecake

For the crust:
1 cup Graham Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted

For the filling:
4 pkg. (250 g each) Cream Cheese, softened
500 g tub ricotta cheese
1 cup white sugar
1 cup sour cream
2 Tbsp. flour
1 Tbsp. pure vanilla or 2 tsp pure almond extract
4 large eggs

PREHEAT oven to 350°F

Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min. Put softened cream cheese, ricotta, sugar, flour and vanilla or almond extract in large bowl. Beat with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Place pan carefully onto a baking sheet.

Bake in preheated oven for 15 minutes at 350 degrees, then turn oven down to 325 degrees and bake one hour or until centre is almost set. Remove cake from oven. Run sharp knife around edge, at rim. Cool completely before removing the wall of the springform pan.

Refrigerate at least 4 hours or overnight. Garnish as desired just before serving with fresh fruit and sweetened whipped cream, or a homemade butter icing (like you’d do for a cake) and decorate with sugared flowers or chocolate discs or whatever you like to suit the occasion. This is NOT an overly sweet dessert, which is why the whipped cream and fruit, or butter icing, complements the cheesecake.