April 07 • 06:17 PM
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New York Cheesecake
The best cheesecake EVER

Recipe Type: Dessert

Serves:


Prep Time:
10 min.
Cook Time:
140 min.
Stand Time:
330 min.
Total Time:
480 min.


Ingredients:

1 ¼
cupGraham cracker crumbs (crust)
tablespoonunsalted butter, melted (crust)
tablespoonsugar (crust)
3 ⅛
poundcream cheese, cut into one inch cubes and softened (filling)
cupsugar (filling)
 ¼
teaspoonsalt (filling)
 ½
cupsour cream
2 ½
teaspoonfresh lemon juice
2 ½
teaspoonVanilla Extract
2 ½
Large egg Yolks(Room temperature)
7 ½
Large eggs (Room temperature)
1 ¼
tablespoonunsalted butter, melted


Directions:

1. Crust: adjust the oven rack to the middle position and preheat to 325. Mix the graham crumbs, melted butter, and sugar together and then pour them into a 9 inch springform pan. Press the crumbs firmly into an even layer using a flat object and then cook until fragrant and beginning to brown(10-15 min). Let it cool on a wire rack for 30 minutes.
2. Filling: turn the oven to 500. Beat the cream cheese in a large bowl with an electric mixer on medium-low speed until softened(1-3 min) make sure to scrape down the sides and beater thoroughly
3. slowly beat in half of the sugar and all the salt until incorporated(1-3min) Beat the remaining sugar into the recipe until incorporated(1-3min) then beat in the sour cream, lemon juice, and vanilla until incorporated(1-3min) Next beat in the egg yolks one at a time until incorporated(1-3min) Finally beat in the eggs two at a time until each set is fully incorporated. Scrape down the beaters and the sides of the bowls and beat once more to assure complete mixing.
4. BEing careful not to disturb the baked crust, brush the sides of the springform pan with the melted butter. Set the pan on a rimmed baking sheet and pour the filling over the crust and bake for 10 minutes.
5. Without opening the oven door, reduce the temperature of the oven to 200 degrees and continue to bake until an instant read thermometer inserted to the center of the cheesecake reads around 150(90 minutes of cooking) rotating the pan halfway through baking.
6. Transfer the cake to a wire rack and run a paring knife around the edge of the cake. let the cake cool until barely warm(2.5-3 hours) running a parring knife around the edge of the cake every hour. Wrap the pan tightly in plastic wrap and transfer it the refrigerator and cool for at least 3 hours.
7. to unmold the cheesecake form the pan, wrap a wet hot kitchen towel around the springform pan and let it sit for one minute. remove the sides of the pan and let the cheesecake sit for 30 minutes before serving

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