New York Cheesecake
New York Cheesecake

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, new york cheesecake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

New York Cheesecake is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. New York Cheesecake is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook new york cheesecake using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make New York Cheesecake:
  1. Take Crust
  2. Get 1 cup graham cracker crumbs
  3. Make ready 2 tbsp sugar
  4. Make ready 1 tsp cinnamon powder
  5. Make ready Filling
  6. Get 4 cup cream cheese, at room temperature
  7. Prepare 2 tbsp all-purpose flour
  8. Prepare 1/4 tsp salt
  9. Prepare 1 cup sugar
  10. Take 1/2 cup sour cream
  11. Make ready 2 tsp grated lemon zest
  12. Prepare 3 eggs, at room temperature
Instructions to make New York Cheesecake:
  1. Preheat oven to 350°F. lightly grease an 8-inch spring foam pan; set aside
  2. Combine graham cracker crumbs,sugar,cinnamon,and melted butter. Mix until well blended and crumbs are evenly moistened. Pour into pan and press evenly onto bottom. bake for 10 minutes and place on a cooling rack to cool. Reduce heat to 300°F.
  3. Make the filling. Beat cream cheese, flour and salt;mix until smooth and fluffy, stop to scrape diwn the sides if the bowl occasionally. Add sugar,sour cream, and lemon zest; beat until well blended. Add eggs one at a time, beating well after each addition. Pour on top of crust
  4. Bake in a bain marie until filling is set but the center still jiggles when the pan is moved,about 1 hour to 1 hour and 15 minutes.Let the cheesecake cool on a cooling rack at room temperature. The filling will firm up as it cools. Cover and refrigerate until well chilled. ( Best to chill overnight )

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