New York Style Cheesecake

New York Style Cheesecake 

  

  Many of us think that making a cheesecake is intimidating, me included. I tried many recipes 

before, but i had to deal with the flat or cracked cheesecake. finally, i adjusted the cheesecake the way 

i like it and other people too. 

   This is a very light, fluffy and delicious version of cheesecake. Try it to understand what I mean. 

You’ll be beloved by you family and friends after this recipe.

• Yield:

One 9-inch cake

• Ingredients:

Prep time: 20 mn

Bake time: 1:10 min

Total time: 1:30

Servings: 12 people

For the crust:

. 4 ounces graham crackers powder (graham cracker fin crumb)

. 2 tbsp crushed nuts (toasted walnuts or almonds)

. 1/4 teaspoon coarse salt

. 1/3 cup sugar

. 4 tablespoons butter unsalted, melted

For the filling:

. 2 1/2 pounds cream cheese (five 8-ounce packages), room temperature.

. 4 ounces butter, room temperature.

. 8 ounces sour cream, room temperature

. 1 3/4 cups granulated sugar

. 2 tablespoons flour

. 5 large eggs, plus 2 egg yolks

. Lemon juice, plus zest of 1 lemon

. 1 teaspoon vanilla extract

• How to make it:

. 1 . Preheat oven to 375 degrees

. 2 . Butter bottom and sides of 9-inch springform pan. line sides of pan with 4-inch high strips of parchment and butter it.

. 3 . Mix together, graham cracker powder, crushed nuts, sugar, salt and melted butter until well incorporated. press down into your prepared pan. bake 15 min or until gold brown. Let it cool 10 min.

. 4 . In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, sour cream and sugar until light and smooth. beat in eggs one at a time completely incorporated. add the remaining egg yolks, lemon juice, zest and vanilla extract.

. 5 . Cover the exterior of the springform pan with foil. transfer to a roasting pan, pour the filling into the springform, and smooth the top.

. 6 . pour boiling water into the roasting pan to be halfway up the sides of the springform. Carefully transfer to oven. Bake for 1h:10 min until top of cheesecake is golden brown, edges are set, and center jiggles slightly.
remove the cheesecake from water bath, remove foil and let it chill in the refrigerator for at least 8 hours.

. 7 . when serving, remove the parchment, and cut with a thin bladed knife.

• . Tips:

My advice is to not try to skip the water bath part, it can lead to a cracked cheesecake.

Decorate the cheesecake with fresh berries or cooked ones or just leave it plan to show the nice gold color. 

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