Prep : 25 min
Cook : 1 hour 75 min
Ingredients
Cheesecake’s Crust
11-14 Graham Crackers or any other type of wheat cookies6 tablespoons melted butter
butter for pan (important: room temperature)
2 tablespoons sugar
pinch of salt
Cheesecake (one 10-inch cake)
3 1/2 pounds (7 eight-ounce packages) philadelphia cream cheese (important: room temperature)2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream (important: room temperature)
1 1/2 teaspoons pure vanilla extract
5 large eggs (important: room temperature)
Preparation
1. Preheat your oven to 350 degrees.
2. Butter the sides and bottom of a 10-inch springform pan.
3. Now wrap exterior of the pan (including base) in a double layer of foil.
4. To make the crust for the cheesecake, process graham crackers in food processor until fine. Now you can combine the crumbs, the melted butter, sugar, and salt in a medium bowl.
5. Transfer the mixture to the pan and pat it into a flat layer using the bottom of a glass or meat pounder to make it even.
6. Put the springform pan in the refrigerator for about 15 minutes. Then place it on a baking sheet and bake until the crust is firm, for about 15 minutes. Let the pan cool completely. (with left over cheesecake mix you can also fill cupcakes with cheesecake)
7. Now beat Philadelphia cream cheese in a large bowl, on medium speed until well combined and fluffy, for about 3 minutes (scrape down the sides too)
8. In another large bowl, whisk together the sugar and flour. Set your mixer on low speed and add the sugar mix to the cream cheese. Mix until well combined and smooth.
9. Now it is time to add the sour cream and vanilla. Mix again until smooth.
10. Add the 5 eggs, one at a time though, beating until they are just combined (do not overbeat)
11. Now we are almost done. Pour the cream cheese filling into your springform pan. Place the pan inside a large, roasting pan. My springform pan fit right into it .
12. Carefully pour boiling water into the roasting pan. Pour in halfway up sides of springform pan. This will prevent the cake from cracking. It worked for me.
boilingwater
13. Bake for 45 minutes, then reduce oven temperature to 325 degrees and continue baking your New York Cheesecake until it is set but still slightly wobbly in the center, another 30 minutes.
14. Turn off your oven but leave your cake in oven with the door halfway open for a good hour.
15. Now transfer the springform pan to a wire rack and let the cake cool completely. Refrigerate it uncovered overnight. Then you get the best result .
16. Before you unmold the cake, run a knife around the edge of the cheesecake. And also: When cutting out slices, hold the knife under hot tap water. Dip the knife into hot water and then wipe it on a clean towel before making a new cut. This method will prevent chunks of cake from the previous slice you made from depositing on top of the next slice. I tell you, this is great and it looks really good too.