NEW YORK CHEESECAKE
A dessert that is one for the books! Crunchy graham cracker crust and light cream cheese filling is delicious and divine!
Servings
Prep Time
10
servings
30
minutes
Cook Time
Passive Time
60
minutes
1
day
Servings
Prep Time
10
servings
30
minutes
Cook Time
Passive Time
60
minutes
1
day
Ingredients
Graham Cracker Crust
7
oz
graham cracker crumbs
2
tbsp
sugar
1/2
tsp
salt
6
tbsp
butter, melted
Cream Cheese Filling
2
lb
cream cheese, room temperature
1 1/3
cup
sugar
3
tbsp
flour
Zest and juice
a lemon
1
tsp
vanilla extract
1/2
tsp
salt
4
eggs
2
egg yolks
1/2
cup
sour cream
Instructions
Preheat oven to 350 degrees Fahrenheit. Spray a 9 inch springform pan with cooking spray.
In a medium bowl, mix together graham cracker crust, sugar, salt. Add butter and toss until it looks like sand.
Pour and gently push around the springform pan to make the crust. Make sure it reach the edge of the pan.
Bake for 10 minutes. Cool for 10 minutes
Cream Cheese Filling
Reduce oven temperature to 300 degrees Fahrenheit.
In a stand mixer, mix together the cream cheese and sugar.
Add flour, lemon zest, lemon juice, vanilla and salt.
With the mixer running, add eggs two at a time. Add sour cream and mix until smooth. Pour over the the crust.
Bake for 60 to 65 minutes until the cake is set but still jiggles when touch.
Turn off the oven and prop the door open with a wooden spoon and let the cake and oven cool for one hour.
Refrigerate for several hours or overnight.
Recipe Notes
Adapted from :
Big American Cookbook
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