Recipe New york–style cheesecake:
NOTE: This quantity of Ingredients Makes one 9-inch round cheesecake .
Ingredients :
CRUST:
1 1/2 cups cookie crumbs (graham crackers, gingersnaps, or chocolate wafers)
1/4 cup sugar
5 tablespoons salted butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, at room temperature
3/4 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 cup sour cream
1 1/2 cups cookie crumbs (graham crackers, gingersnaps, or chocolate wafers)
1/4 cup sugar
5 tablespoons salted butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, at room temperature
3/4 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 cup sour cream
Preparation :
1. Preheat the oven to 350°F. 2. Make the crust: In a large bowl, whisk together the cookie crumbs and sugar. Stir in the melted butter until the crumbs are evenly moistened. Press the crumb mixture onto the bottom and
2 inches up the sides of a 9-inch springform pan. Bake for 10 minutes to set the crust. Remove from the oven to cool, but leave the oven on.
3. Make the filling: In a large bowl, with an electric mixer, beat together the cream cheese and sugar until smooth and light.
4. Beat in the eggs, vanilla, and cornstarch until just combined (do not overmix).
5. Mix in the sour cream until well blended. 6. Pour the mixture into the prepared crust and spread evenly.
7. Bake at 350°F for 45 minutes. Turn the oven off, prop the door open slightly, and let the cake sit for 1 hour.
8. Remove from the oven and place on a wire rack to cool to room temperature.
9. Cover and refrigerate until well chilled before serving. (My trick: I place a dinner plate wrapped in a clean kitchen towel on top of the springform to prevent any condensation from dripping onto the cake.)
2 inches up the sides of a 9-inch springform pan. Bake for 10 minutes to set the crust. Remove from the oven to cool, but leave the oven on.
3. Make the filling: In a large bowl, with an electric mixer, beat together the cream cheese and sugar until smooth and light.
4. Beat in the eggs, vanilla, and cornstarch until just combined (do not overmix).
5. Mix in the sour cream until well blended. 6. Pour the mixture into the prepared crust and spread evenly.
7. Bake at 350°F for 45 minutes. Turn the oven off, prop the door open slightly, and let the cake sit for 1 hour.
8. Remove from the oven and place on a wire rack to cool to room temperature.
9. Cover and refrigerate until well chilled before serving. (My trick: I place a dinner plate wrapped in a clean kitchen towel on top of the springform to prevent any condensation from dripping onto the cake.)
