Receta new york style cheesecake
New York Style Cheesecake
You will need:
9” Spring form pan
1 piece of parchment paper cut out to fit the inside bottom of the spring form pan.
Preheat oven to 325 degrees.
{Crust}
1cup graham cracker crumbs
2½ Tablespoons unsalted butter
1½ teaspoons of sugar
Lightly spray the bottom of the spring form pan with Pam or any Non Stick Spray. Place parchment paper in the bottom of the Spring Form Pan.
In a mixing bowl, combine graham cracker crumbs, butter and sugar. Mix well. Press onto the bottom of the Spring Form Pan and bake until golden brown, about 8 minutes. Set aside to cool. When completely cooled, lightly spray the insides of the pan with Pam. Set the pan on a large piece of tinfoil and fold up the sides around it. Use two pieces of foil if necessary.
{Filling}
- 2½ lbs. Cream Cheese. {Philadelphia)
- 1½ cups of sugar
- ½ teaspoon vanilla extract
- 3 Tablespoons All Purpose Flour
- 5 eggs
- 2 egg yolks
- {optional}
- ½cup sour cream
- 1 lemon, zested
- 1 orange, zested
In a large mixing bowl with an electric mixer combine cream cheese, sugar, zest, and vanilla. Beat until light and creamy. Add the flour, then the eggs and yolks one at a time, mixing well after each
addition. Add the sour cream and mix until smooth. Pour the mixture into the prepared pan and smooth the top with a spatula. Place the pan in a large roasting pan. Pour boiling water into the roasting pan about half way up the sides of the cake pan. The water will keep the water from seeping into the cheesecake. This prevents the cake from cracking.
Bake for 50-60 minutes depending on your oven. You should check your cheesecake by inserting a toothpick into the center until it comes out clean. The middle of the cheesecake should still jiggle. It will firm up after chilling. Make sure not to over bake.
Let the cake cool in the pan to room temperature. Chill loosely covered in the refrigerator for at least four hours, but overnight is better. Loosen the cheesecake from the sides of the pan by running a thin metal spatula or pairing knife around the inside rim. Unmold and transfer to cake plate. The parchment paper will come off easily as you transfer or cut into the cake.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water and wiped clean after each cut.
Serves 16
xo