Introduction
I will show you how to make a delicious New York Cheesecake that anyone in the world can enjoy!
3 cups crushed graham crackers
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into an ungreased 9-inch springform pan. Set aside.
In another bowl, beat cream cheese until smooth. Add sugar and vanilla; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Pour batter into prepared crust; bake for 40 minutes or until center is just set (do not overbake). Remove from oven to cool completely at room temperature then refrigerate overnight before serving or freeze for up to 2 months (thaw in the refrigerator overnight before serving).
1/2 cup butter, melted
- Melt the butter. Full disclosure: this will not be your first time melting butter in your life, and it won’t be your last. But there’s a reason why melted butter is such a common ingredient in baking—it makes everything better. In this recipe, we’re using melted butter to grease and soften the pie crust before assembling our cheesecake so that it stays soft as it bakes.
- Melt 1/2 cup (1 stick) unsalted butter in a small saucepan over medium heat until just golden browned, stirring occasionally to prevent burning or browning unevenly on top; remove from heat.*
- If using salted butter instead of unsalted, omit adding salt in step 2 below (1/4 teaspoon kosher salt).
5 tablespoons white sugar
Now, you may be wondering how much sugar to use. The answer depends on what kind of cheesecake you are making. For example, when making an 8-inch cheesecake (which is the smallest size), you should add 2/3 cup white sugar. If you’re making a 9-inch springform pan cake and want it to be extra sweet (which we always do), then you should use 3/4 cup white sugar in your mix.
If you want some guidance as far as how much white granulated or brown granulated should go into your recipe so that it tastes just right, try using 5 tablespoons total when making an 8″ cake; 6 tablespoons total when making a 10″ cake; and 7 tablespoons total for a 12″ round pan or other large baking dish used for baking pastries and desserts like this one!
2 (8 ounce) packages cream cheese, softened
Cream cheese is a white, soft cheese made from milk and cream. It is used in many desserts, such as cheesecakes and pastries. Cream cheese can be spreadable and has a mild flavor that does not overpower other ingredients.
Cream cheese contains about 30% fat, which makes it higher in calories than most cheeses. However, it also contains calcium and vitamin A, both important nutrients for your body’s health!
3 eggs
The eggs are a common ingredient for baking and other desserts.
They’re also a good source of protein, vitamin A, vitamin B12, riboflavin, selenium, phosphorus, zinc and choline.
Eggs are often used in recipes to make it more moist or rich like in the New York Cheesecake recipe.
1/3 cup all-purpose flour
- 1/3 cup all-purpose flour
- 1/3 cup corn starch
- 1/3 cup white sugar
- 1/3 cup butter
- 1/3 cup milk
2 cups white sugar
2 cups white sugar
- Measure the sugar into a large mixing bowl and add the sour cream, mixing until well blended. Add the eggs and beat until fluffy.
- Pour into a lightly greased 9″ springform pan and bake in a preheated 325°F oven for 50 minutes to 1 hour, or until it no longer jiggles when shaken gently. Cool on wire rack 10 minutes before removing rim of pan; cool completely before serving (at least 2 hours). Refrigerate any leftovers covered with plastic wrap for up to 3 days.
2 tablespoons corn starch
Corn starch is a thickening agent made from corn. It’s used in cooking and baking to thicken sauces, gravies, soups and as a binder for pastries. Corn starch can also be used to make candy, marshmallows and gelatin!
To make this recipe you will need 2 tablespoons of corn starch:
4 egg yolks
- Put the egg yolks in a bowl.
- Beat them until they turn pale yellow and thick.
- Add lemon juice, sugar and condensed milk to beaten egg yolks. Mix well.
- Add this mixture to cream cheese mixture, then mix well again. Pour into spring form pan and bake for about 1 hour at 350 degrees F (180 degrees C).
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1/3 cup freshly squeezed lemon juice (about 2 lemons)
- The lemon juice helps prevent your cheesecake from cracking. If you don’t want to use lemon juice, substitute it with lime juice.
- Lemon and lime are both used for the tangy taste that they add to desserts like this New York Cheesecake recipe. They can also be used in place of each other if you’re out of limes or lemons!
- The acidity of the lemon or lime helps keep the cheesecake moist so it doesn’t dry out while baking in the oven at a high temperature.
3/4 cup sweetened condensed milk
If you’re not a fan of canned sweetened condensed milk, don’t worry! You can make your own by boiling whole milk and sugar until thickened. See instructions below:
- Combine 1 part sugar with 2 parts plain or vanilla-flavored evaporated milk in a saucepan over medium heat.
- Stir constantly until mixture begins to bubble and thicken slightly, about 10 minutes.
- Remove from heat and let cool completely before adding to other ingredients.
Enjoy!
Now that you’ve made it through the recipe, I’m sure you’re ready to enjoy some cheesecake. You can enjoy your family and friends, too—why not gather them around a table while enjoying this delicious dessert? The possibilities are endless when it comes to enjoying an excellent New York style cheesecake. Just remember: there’s no wrong way to live life and enjoy what’s around us!
Conclusion
And that’s all there is to making cheesecake! Baking is a great way to spend time with friends or family, and you can have fun experimenting with different flavors of cheesecake. You can also get creative by adding toppings like chocolate chips or strawberries. Enjoy your tasty treat!
Takeaway: Making traditional dishes from your heritage is a great way to bond with other people and build relationships.