New York cheesecake

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Introduction

This cheesecake is so good that it’s almost guaranteed to impress every last one of your guests. And the best part? It’s made in a springform pan, so there is no need to flip or turn it upside down at any point during its preparation time. With this recipe, you can go from start to finish without ever having to touch a knife!

Yields: 8 servings

Yields: 8 servings

• 8 x 8″ springform pan (1-3/4 quarts)
• 8″ cake pan (2 quarts)
• 8″ round cake pan (2 quarts)
• 8″ square cake pan (2 quarts)
• 8″ pie plate (1 quart or 2 cups)

Ingredients

It’s important to list ingredients in a way that makes sense to you, the recipe maker. But there are some general rules that are helpful to follow:

• In order of use. Ingredients should be listed in the order you use them for maximum ease and efficiency.
• Make sure it makes sense for the reader. If your ingredients are listed in alphabetical order, every time someone uses your recipe they have to scroll down through a bunch of stuff they don’t care about until they find what they’re looking for—which can be frustrating if they’re making this dish on their own and don’t know what any of these things are called (or even if you had an ingredient called “super secret sauce,” for example). The same is true if you have multiple steps where one step has multiple ingredients being used up at once before moving on to another step; make sure each step has its own section so readers can easily find what they need without having to go searching through pages upon pages just trying to figure out where all these mysterious sounding items fit into things!

2 cups graham cracker crumbs

• Melt the butter in a small saucepan over low heat. Stirring constantly, add the sugar gradually and continue to cook until it reaches a golden brown caramel color.
• Remove from heat and stir in the cream and vanilla extract. Set aside for about 15 minutes to cool slightly.
• To make graham cracker crumbs: crush enough graham crackers to measure 1 cup with a rolling pin or food processor (you can use whole or crushed). If you don’t already have extra-thick ones on hand, be sure to buy them at least two days ahead of time so they can stale properly—otherwise they’ll turn soggy when added to your cheesecake batter later on! The best way I’ve found is by putting one cookie sheet under my cutting board while I roll out another cookie sheet as flat as possible (i​t helps if someone else holds down both ends while you roll) then crumbling off pieces that break off along those lines into separate piles so there’s no overlapping whatsoever between each piece before returning it all back onto its respective tray again afterwards

2 tablespoons sugar

2 tablespoons sugar

In a small bowl, mix together the sugar and cinnamon until combined.

6 tablespoons butter, melted

1/2 stick melted butter: 2 tablespoons, or half of a stick of butter

1/4 cup melted butter: 4 tablespoons, or 1/4 cup

1/8 cup melted butter: 1 tablespoon

3 (8 ounce) packages cream cheese, softened

• Cream cheese is a soft, white cheese made from cow’s milk. It has a slightly sweet flavor and is used as an ingredient in many desserts, including cheesecake, frosting and even bagels.
• Cream cheese is so common that you probably already have some in your fridge right now. If not, pick some up at the store on your next trip!

1 1/2 cups sugar

Sugar is a common sweetener that can be found in many foods. It’s made by refining sugar cane or sugar beet. Sugar can be used to make candy, cakes, and cookies.

1 tablespoon all-purpose flour

The flour is a sneaky little ingredient—it’s used to thicken the filling, but it also keeps it from being too runny. It’s also responsible for keeping the cheesecake from turning out too thin. A bit of flour can make all the difference!

5 eggs, room temperature

The recipe calls for 5 eggs, room temperature. If you don’t have time to let the eggs sit out, put them in a bowl of warm water for 5 minutes. You can also crack them into another bowl first and then transfer them to the main bowl. This way they’re still separated when they go into the food processor (or by hand if you’re using that method) and there’s less risk of any breaking apart while being blended together into a smooth mixture.

1 cup sour cream

This is a very simple step, but it’s important. Sour cream is a dairy product that is made from milk, but has a higher acid content than regular milk. It’s used in many dishes and can be found at most grocery stores (usually near the yogurt). The sour cream will help add flavor to the cheesecake and keep it soft and moist inside, which makes it perfect for New York cheesecake!

Here are some other foods that have been made with sour cream:

• Southwest chicken casserole
• Baked chicken breasts with creamy mushroom sauce

1 tablespoon vanilla extract

Vanilla extract is made by macerating vanilla beans in alcohol. It’s a common ingredient in desserts, and can also be used to flavor savory dishes.

Directions

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9 inch springform pan with butter, line the bottom with parchment paper and grease again.
• Combine graham cracker crumbs, sugar and melted butter in a bowl and stir until well blended; press mixture on the bottom and partway up the sides of prepared pan.
• Bake for 10 minutes or until golden brown; remove from oven while still hot but not burnt; cool completely before filling (about 1 hour)

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. Combine graham cracker crumbs, sugar, and butter; press mixture on the bottom and partway up the sides of the pan. Bake in preheated oven until crust is set and golden brown, 6 to 7 minutes. Set the springform pan on a baking sheet lined with foil. Reduce oven temperature to 325 degrees F (165 degrees C).

Step 2 In a large bowl combine cream cheese, sour cream, vanilla extract or flavoring of choice, eggs one at time beating well after each addition. Pour over prepared crust; bake 40-45 minutes or until center is almost set when gently shaken (a few moist crumbs may remain). Turn off heat but leave cheesecake in oven for an additional hour with door slightly cracked open so it does not cool too quickly; remove from heat when still slightly warm then cool completely in refrigerator overnight covered loosely with plastic wrap before serving.

Conclusion

Step 2 Combine the cream cheese, sugar, flour and eggs in a large bowl. Beat until smooth. Stir in sour cream and vanilla; pour into prepared crust. Place cheesecake on baking sheet with foil underneath; bake for 1 hour at 325 degrees F (165 degrees C). Turn off oven and let cool inside with door closed for 1 hour more before removing from oven. Run knife around outer edge of cake so that it will slide easily off pan bottom when serving time arrives. Chill until ready to serve