NEW YORK CHEESECAKE


This New York Cheesecake is the best I've ever had! No cracking, no sinking top, no thick brown crust. A perfectly flat cheesecake that is tasty plain or with fruit!


Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup + 1 3/4 cup white sugar
  • 1/4 cup butter, melted (I use salted)
  • 5 (8ounce) packages cream cheese room temperature
  • 5 eggs
  • 2 egg yolks
  • 2 Tablespoons flour
  • 1/4 cup heavy whipping cream
Instructions
  1. In a medium sized bowl combine graham crackers, 1/2 cup sugar and butter.
  2. Press into the bottom of 9-inch springform pan or other type of cheesecake pan. Set aside.
  3. In a large mixing bowl blend cream cheese until smooth.
  4. Add eggs and egg yolks, one at a time and blend well after each addition,
  5. Add remaining 1 3/4 cup of sugar and blend well, scraping sides of bowl as needed.
  6. Add flour and blend well.
  7. Finally add heavy whipping cream and blend well making sure mixture is silky smooth and creamy.
  8. Pour mixture into prepared cheesecake pan.
  9. Place cheesecake in COLD OVEN - do not preheat your oven.
  10. Close oven door and turn your heat on to 200*F
  11. Cook cheesecake at this LOW temperature for 3 hours and 10 minutes.
  12. When timer rings, turn off oven but leave cheesecake in oven with door closed.
  13. Set timer for 1 hour or longer (I've been known to leave it overnight, so longer wont hurt it).
  14. When timer goes off (or when you remember), remove cheesecake, cover with plastic wrap and place in fridge.
  15. Chill in fridge for 8 - 24 hours. The longer the better.
  16. When ready to serve, remove cheesecake and serve immediately or add your favorite cheesecake topping and serve.

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