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New York Cheescake Recipe

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This recipe for New York Cheescake, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judy Vanroestel

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
4 1/2 tablespoons melted butter (unsalted)

Filling:
32 ounces full fat cream cheese at room temp
1 1/8 cups granulated sugar
2 tablespoons corn starch
4 large eggs plus one egg yolk
1/2 cup heavy cream
1 1/2 teaspoons vanilla extract
1 teaspoon grated lemon zest

Directions:
Directions:
Preheat oven to 350F/180C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.

In a medium bowl, mix together crumbs, sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the filling.

Increase oven temperature to 425F/220C.

In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add cornstarch and mix until blended. Add the eggs and beat until fully combined. Add cream, vanilla extract, and lemon zest and beat just until combined and smooth. Pour batter over cooled crust and spread evenly.

Bake cake for 10 minutes, then lower temperature to 225F/110C and continue to bake for 60 minutes until golden brown around the edges, the sides are set but the center is still slightly wobbly. Turn off oven, open the oven door slightly or halfway to let in cold air, and leave the cake in the oven for 60 minutes. This will help prevent the cake from cracking and the cake will remain creamy. Transfer the cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours.
Cheesecake will keep in the refrigerator for up to 5 days.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1hr 50 min

 

 

 

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