New York Cheesecake
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This New York Cheesecake is made with graham crackers, butter, sugar, cream cheese, sugar, vanilla, eggs and is baked into sweet perfection.
There is nothing better than a cheesecake in my opinion. This recipe will get you a creamy, gorgeous cheesecake. When it comes to making cheesecakes, it is very common for cracks to appear after baking them. Heck, it still happens to me. If it does happen, I like to cover the cracks with cherry pie filling on the top! The reason why cracks occur is over-mixing.
A spring pan: the pan will likely need to be a 9-inch pan. It doesn’t matter if it I nonstick pan, you will still need to grease it.
Nonstick cooking spray: I use this to grease the pan, but you can use butter instead.
Mixer: This can be a stand mixer or a hand mixer.
Grease the pan, even is pan says nonstick.
Do not overbeat the eggs.
Create a water bath: use a high sided pan and add hot water into the pan. Place the cake pan inside the water bath and bake as normal.
Place the cake in the middle rack, and away from the top of the oven.
Run a knife around the edge of the rim.
If you do happen to crack the pie anyway, you can always disguise it with the cherry toppings! Everything has a remedy.
Preheat the oven to 325 °F. Combine the graham crumbs, 3 tablespoons sugar, and butter and mix well. Press the mixture onto the bottom of a 9-inch springform pan.
In a large mixing bowl, beat the cream cheese, sugar, vanilla, and heavy cream until no longer lumpy and creamy. Add eggs one by one until blended. Add the corn starch and continue to beat until smooth. Pour the filling onto the crust in the springform pan. Do not overmix as that can incorporate too much air and can cause cracks.
Bake for 55 minutes, or until the center is set. Run a knife around the rim of the pan to loosen the cake. Eventually, remove the rim and then refrigerate cheesecake for 4 hours.
Top cheesecake with Cherry pie filling.
Yes, of course! Baked cheesecakes freeze great! Simply cool the cheesecake completely, then wrap the whole cheesecake, or slices of the cheesecake, in multiple layers of saran wrap, then place in a freezer bag. This cheesecake will keep, stored properly in the freezer, for two months.
To defrost the cheesecake, simply thaw the wrapped cheesecake in refrigerator overnight. I wouldn't attempt to leave it out in room temperature. Do not attempt to thaw cheesecake in the microwave or oven!
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- CRÈME BRÛLÉE
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New York Cheesecake
Recipe details
- 4 servings
- Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
Comments
Share your thoughts, or ask a question!
Ihave always wanted to make a cheesecake and after reading this article, I am extremely delighted to know the why and how and as I usually bring desert for Thasksgiving dinner will most definite try this one for our dinner.
Edit note: In the What will you need section, there is a typo: It doesn’t matter if it I nonstick... I believe the word should be is.
At 70, I've made lots of cheesecakes. I wrap foil around the bottom and sides of the springform pan before placing into the water as water has a way of intruding into the pan. Also, resist the temptation to open the oven door to check on the cheesecake, just use the oven light to peak.