NEW YORK CHEESECAKE
Steps:
- Make crumb crust: Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim**, of a buttered 9 1/2-inch (or 24 cm) springform pan. You can fill it right away but I like to pop my into the freezer so it quickly sets while I prepare the filling. Make very tall cheesecake filling: Preheat oven to 550 F degrees***. Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions; I cannot stress this enough as if you do not, you'll end up with unmixed stripes of cream cheese. I always find at least one, despite my best efforts. Put springform pan with crust in a shallow baking pan (to catch drips). Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes or until puffed. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. Reduce the temperature to 200 degrees (see Note below about my baking drama) and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more. Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours. Make cherry topping (optional): Place all ingredients together in a medium saucepan. Bring to a boil. Once it is boiling, cook it for an additional one to two minutes then remove from heat. Cool completely. Remove side of pan and transfer cake to a plate. If you had any wonky baking issues (see my Note below), you might need to trim the cake flat. I promise not to tell anyone what happened to those scraps, okay? Spread topping (if using) over chilled cheesecake.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #desserts #cheesecake #number-of-servings #4-hours-or-less
You'll also love
Md robe
[email protected]This cheesecake is the perfect way to end a meal. It's rich and decadent, but not too heavy. I love the combination of the creamy filling and the graham cracker crust.
oShinigamio
[email protected]I love how easy this cheesecake is to make. I can have it in the oven in less than 30 minutes. It's the perfect dessert for a busy weeknight.
Manny Rogers
[email protected]This cheesecake is the perfect dessert for a summer party. It's light and refreshing, and the fruit topping adds a pop of color and flavor.
Jorgi-anne Jackson
[email protected]I'm not usually a fan of cheesecake, but this one is an exception. It's so light and fluffy, and the flavor is amazing. I love the combination of the creamy cheesecake and the tangy sour cream topping.
Bigg Reese
[email protected]This cheesecake is so rich and decadent, it's the perfect dessert for a special occasion. I love the combination of the creamy filling and the graham cracker crust.
Frantz Telemaque
[email protected]I love how customizable this cheesecake is. You can add different flavors to the filling, or top it with different fruits or nuts. I'm always experimenting with new variations.
Brian Pusczek
[email protected]This is the best cheesecake recipe I've ever tried. It's so easy to make and it always turns out perfectly. I highly recommend it!
Jahed Ali
[email protected]I made this cheesecake for a potluck and it was a huge success. Everyone loved it! I'm so glad I found this recipe.
Taqi Minhas
[email protected]I love the simplicity of this cheesecake recipe. It's easy to make and the results are always amazing. I've made it several times now and it's always a hit.
Habeb Habeb
[email protected]This cheesecake is the perfect balance of sweet and tart. The crust is the perfect complement to the creamy filling. I highly recommend this recipe!
Xolani Khuzwayo
[email protected]I'm not a big baker, but I was able to make this cheesecake without any problems. It was so delicious, and I'm so proud of myself for making it!
Muhammad Syafiq Roslanney
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had. I'm so glad I found this recipe.
NEED ENERGY!
[email protected]This cheesecake is so easy to make, and it always turns out perfectly. I love that I can make it ahead of time and it still tastes just as good the next day.
Sulemana Abdulai
[email protected]I followed the recipe exactly and my cheesecake turned out beautifully. It was the perfect dessert for my dinner party. Everyone loved it!
Naomi Baroi
[email protected]This is the best cheesecake I've ever had! The texture is perfect, and the flavor is out of this world. I will definitely be making this again and again.
Faminu Idunnuoluwa
[email protected]I'm not usually a fan of cheesecake, but this one is an exception. It's so light and fluffy, and the flavor is amazing. I love the combination of the creamy cheesecake and the tangy sour cream topping.
Roman Ram Roman Ram
[email protected]This cheesecake is so creamy and smooth, it melts in your mouth. The flavor is perfectly balanced, not too sweet and not too tart. The graham cracker crust is the perfect finishing touch.
Sarojcr7 Acharya
[email protected]I love how rich and decadent this cheesecake is. It's the perfect dessert for a special occasion. I also appreciate that the recipe is not too difficult to make.
Syed Aftab Ahmed
[email protected]I've made this cheesecake several times now, and it always turns out perfectly. The recipe is easy to follow and the results are always amazing. I highly recommend it!
Megan Van Zyl
[email protected]This cheesecake was a hit at my party! It was so creamy and delicious, and the graham cracker crust was the perfect complement. I will definitely be making this again.