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Cheese Cake

This document provides a recipe for a New York-style cheesecake that serves 11 and requires 2 hours of preparation time, plus at least 6 hours of chilling after baking. It includes a list of ingredients and detailed step-by-step directions for making the cheesecake. The final product is described as fluffy and light, perfect for dessert.

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f.boudreau135
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39 views4 pages

Cheese Cake

This document provides a recipe for a New York-style cheesecake that serves 11 and requires 2 hours of preparation time, plus at least 6 hours of chilling after baking. It includes a list of ingredients and detailed step-by-step directions for making the cheesecake. The final product is described as fluffy and light, perfect for dessert.

Uploaded by

f.boudreau135
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Simple New

York-Style Cheese-
cake

12 2 330
Ingredients hours Calories

Description
Here's fluffy, light, and perfect cheesecake, done the New York way. Plan ahead for this one - for
best results, this cheesecake needs at least 6 hours to chill after baking. The recipe is a Yummly
original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

11 SERVINGS
Ingredients

butter (softened, for pan)

8 oz. honey graham crackers (8 oz. is about 12 crackers)

1
/4 cup light brown sugar (packed)

1
/4 tsp. cinnamon

1
/8 tsp. salt (for crust)

1
/2 cup unsalted butter

2 lb. brick-style cream cheese (room temperature)

1 1/8 cup granulated sugar

1
/2 cup sour cream

1 Tbsp. vanilla extract


1
/8 tsp. salt (for filling)

4 large eggs (at room temperature)

Directions
Step 1
Preheat the oven to 400°F.

Step 2
Lightly grease the sides of a 9-inch spring form pan with softened butter.

Step 3
Cut a circle of parchment paper to fit the bottom of the pan. Lay the circle on the bottom of the spring form pan.

Step 4
Create four sheets of aluminum foil approximately 18-inches long each. Lay one sheet of foil over another to
create a cross.

Step 5
Make another foil cross with the remaining two sheets, and position it at an angle over the first cross, creating
a jagged circle.

Step 6
Place the spring form pan in the center of the foil circle. Pull the edges of the foil up the sides of the pan and
tightly secure on the top edges of the pan. Pack the foil closely against the sides of the pan.

Step 7
Place the graham crackers in the bowl of a food processor or high-powered blender. Pulse into fine crumbs.

Step 8
Add the brown sugar, cinnamon, and salt to the graham cracker crumbs. Pulse the mixture a few more times
to combine.

Step 9
Transfer the crumb mixture to a mixing bowl.

Step 10
Place the butter in a microwave-safe bowl. Microwave on high until melted, 45-60 seconds.
Step 11
Pour the melted butter over the graham cracker crumbs. Use a large fork to mix until the crumbs are evenly
moistened and hold together when pinched.

Step 12
Carefully turn the graham cracker crumb mixture into the spring form pan.

Step 13
Using a tamper or the bottom of a heavy glass, tightly pack the crumbs into the base of the pan, creating an
even crust.

Step 14
Bake the crust on the middle rack of oven until the edges just begin to brown, 9-11 minutes.

Step 15
When the crust is done, remove from the oven and set aside to cool.

Step 16
Reduce the oven temperature to 350°F.

Step 17
Place the cream cheese and sugar into a stand mixer bowl or large bowl. Beat with on medium-high speed,
scraping down the sides of the bowl periodically, for 5 minutes, until the mixture is completely smooth and no
lumps remain.

Step 18
Add the sour cream, vanilla extract, and salt to the bowl. Continue to beat on medium-high speed until the sour
cream is fully incorporated into the cream cheese, 1-2 minutes.

Step 19
Use a rubber spatula to scrape down the sides of the bowl.

Step 20
Add the eggs one at a time, mixing on the lowest speed just until no yellow streaks remain. The batter should
be ivory-colored and the consistency of yogurt.

Step 21
Pour the batter into the cooled graham cracker crust.

Step 22
Lightly tap the spring form pan on a counter top 4-5 times to release any air bubbles.

Step 23
Place the spring form pan inside a large roasting pan. Carefully fill the roasting pan with water until it reaches
about 3/4-inch up the sides of the spring form pan.

Step 24
Bake the cheesecake on middle rack of oven until the edges are firm, and the center is still slightly wobbly when
shaken, 75-90 minutes. Do not open the oven door while it bakes.

Step 25
Check to see that the cheesecake is done. Add time as needed, and when done, turn off the oven and crack
the door open 1-2 inches. Allow the cheesecake to rest in the oven for 1 hour.

Step 26
Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight.

Step 27
To unmold the cheesecake, carefully run a butter knife around the inside edges of the pan. Undo the clasp and
slowly remove the sides in an upward motion.

Step 28
Slice and serve. Leftover cheesecake can be stored in an airtight container in the refrigerator for 3 days, or
frozen for up to 2 months.

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