recipes/desserts/new-york-cheesecake.md

In hadley/recipes: Wickham family recipes

Foolproof New York cheese cake

From https://www.americastestkitchen.com/recipes/8208-foolproof-new-york-cheesecake

Crust

• 1 T butter, melted
• 95g graham crackers, crushed
• 65g dark brown sugar
• 70g flour
• 1/2 t salt

• 6 T butter, melted

• Set over to 325 F, and brush base of 9" spring-form tin with butter.

• Process crackers & sugar in food processor until finely crushed.
• Add flour and salt, and pulse twice.
• Add melted butter and pulse until well mixed.
• Press into base of spring-form tin. Firmly pack with ramekin.
• Back for 13 minutes until fragant & beginning to brown around edges.
• Transfer to rimmed baking sheet.

Filling

• 2 1/2 lb cream cheese
• 1 1/2 c sugar
• 1/2 t salt
• 1/3 c sour cream
• 2 t lemon juice
• 2 t vanilla
• 2 egg yolks

• 6 eggs

• Set oven to 200 F

• Beat cream cheese, half sugar, and salt until combined.
• Beat in remaining sugar, until well mixed.
• Add sour cream, lemon juice, and vanilla. Mix well.
• Add egg yolks, mix well.
• Add eggs two at a time, mixing well after each addition.
• Pour filling through fine mesh strainer.
• Pour into prepared tin.
• Set aside for 10 minutes, then pop any bubbles.
• Bake for 45 minutes, then pop any bubbles.
• Bake 2 1/4-3/4 hours, until center is 165 F.
• Remove from oven, and set oven to 500 F.
• When oven at temp, bake on upper rack, 4-12 minutes until browned.
• Let cool until barely warm (2-3 hours).
• Wrap tightly in gladwrap and refridgerate for at least 6 hours.

hadley/recipes documentation built on Jan. 1, 2020, 5:06 a.m.