NewYork Classic Cheesecake Recipe
NewYork cheesecake, classic cheesecake, easy cheesecake recipe"
Description: “Indulge in the rich and creamy goodness of a classic New York-style cheesecake. This easy recipe will guide you through the steps to make a perfect cheesecake every time.”
Keywords: “cheesecake recipe, NewYork Cheesecake, classic cheesecake, easy cheesecake recipe”
If you’re a fan of rich and creamy desserts, then you’ll love this classic NewYork Cheesecake recipe. Perfect for any occasion, this cheesecake is sure to impress your friends and family.
To make a classic NewYork Cheesecake, you’ll need the following ingredients:
- 2 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 4 8-ounce packages of cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
First, preheat your oven to 350°F (175°C). Next, mix the graham cracker crumbs and melted butter together in a small bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat the cream cheese and sugar together until smooth.
Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream and vanilla extract.
Pour the mixture over the prepared crust.
Bake the cheesecake for 45-50 minutes, or until the center is almost set.
Turn the oven off and let the cheesecake sit in the oven for an additional hour.
Remove the cheesecake from the oven and let it cool completely on a wire rack.
Once the cheesecake is cooled, cover it and refrigerate it for at least 4 hours, or overnight.
When you’re ready to serve the cheesecake, remove it from the refrigerator and carefully remove the sides of the springform pan.
Cut the cheesecake into slices and serve chilled.
This classic New York cheesecake recipe is sure to become a new favorite. With its creamy filling and buttery graham cracker crust, it’s a dessert that everyone will love.
the pan and extending all the way to the top. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
Stir until well combined.
Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside. Reduce the oven temperature to 325°F
Make the Cheesecake Batter
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour.
Beat on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.
Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined.
Pour the batter on top of the crust.
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Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam/humidity created by the water bath also protects the cheesecake from drying out and cracking.
Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools.
Enjoy!
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