Post by Portiaami on Aug 7, 2020 19:55:45 GMT
NEW YORK STYLE CHEESECAKE
INGREDIENTS
Crust
For one 9-inch cheesecake
2 1/4 cups graham cracker crumbs (about 8 full size crackers per cup of crumbs)
4 TBS Sugar - 2 Light Brown, 2 White
4 TBS melted Butter
6 TBS melted margarine
Filling
Four 8-ounce packages cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup flour
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
DIRECTIONS
1. Preheat the oven to 325°F. Throughly grease a 9-inch springform pan with margarine or butter. Mix crumbs, sugar, melted butter and margarine and press firmly on the bottom and 1/3 of the way up the sides of the pan. Refrigerate while making the filling.
2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the flour together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
3. Increase the mixer speed to medium and slowly beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating on low speed after each. Slowly beat in the cream until well blended. Gently spoon or pour the batter evenly over the crust. Do not overbeat or beat on high after adding the eggs because that will introduce too much air into the batter. Too much air will cause rising and then falling like a souffle.
4. Bake the cheesecake for 55 minutes at 325 degrees F. If the center is a bit jiggly that's fine. It will set up. 55 minutes at 325 is long enough.
You must chill the cheesecake at least overnight. If desired, top with your favorite fruit or serve plain. This cheesecake is best when served 2 - 3 days later.
INGREDIENTS
Crust
For one 9-inch cheesecake
2 1/4 cups graham cracker crumbs (about 8 full size crackers per cup of crumbs)
4 TBS Sugar - 2 Light Brown, 2 White
4 TBS melted Butter
6 TBS melted margarine
Filling
Four 8-ounce packages cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup flour
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
DIRECTIONS
1. Preheat the oven to 325°F. Throughly grease a 9-inch springform pan with margarine or butter. Mix crumbs, sugar, melted butter and margarine and press firmly on the bottom and 1/3 of the way up the sides of the pan. Refrigerate while making the filling.
2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the flour together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
3. Increase the mixer speed to medium and slowly beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating on low speed after each. Slowly beat in the cream until well blended. Gently spoon or pour the batter evenly over the crust. Do not overbeat or beat on high after adding the eggs because that will introduce too much air into the batter. Too much air will cause rising and then falling like a souffle.
4. Bake the cheesecake for 55 minutes at 325 degrees F. If the center is a bit jiggly that's fine. It will set up. 55 minutes at 325 is long enough.
You must chill the cheesecake at least overnight. If desired, top with your favorite fruit or serve plain. This cheesecake is best when served 2 - 3 days later.
