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Newyork Cheese Cake

NewYork Cheese Cake
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Newyork Cheese Cake Recipe, How To Make Newyork Cheese Cake Recipe

How to makeNewYork Cheese Cake?How to cookNewYork Cheese Cake?Learn the recipeNewYork Cheese Cakeby vahchef.For all recipes visit

About Recipe

How to make NewYork Cheese Cake

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NewYork Cheese Cake
Author : Vahchef
Main Ingredient :
Servings : 0 persons
Published date : November 12, 2016

Ingredients used in NewYork Cheese Cake
• Finely crushed digestive biscuits- for crust - 2 cup.
• Granulated white sugar- for crust - 1/4 cup.
• Melted unsalted butter- for crust - 1/2 cup.
• Full fat cream cheese- for filling - 32 ounces.
• Granulated white sugar- for filling - 1 cup.
• All purpose flour- for filling - 3 tablespoons.
• Eggs at room temperature- for filling - 5 numbers.
• Heavy whipping cream- for filling - 1/3 cup.
• Lemon zest- for filling - 1 tablespoons.
• Vanilla extract- for filling - 1 teaspoons.
• Sour cream- for topping - 1 cup.
• Granulated white sugar- for topping - 2 tablespoons.
• Vanilla extract- for topping - 1 teaspoons.
Grease, or spray with Pam, a 9 inch (23 cm) spring-form pan. Place the spring-form pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the spring-form pan. Cover and refrigerate while you make the filling. For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven. Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. Serve with fresh fruit or fruit sauces. Makes one - 9 inch (23 cm) cheesecake. To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months.

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