Recipe: New York Cheesecake
This is a recipe that someone had requested on my recipe for no-bake cheesecake.
New York Cheesecake:
1 6-inch graham cracker crust
16oz (450g) full fat cream cheese
1 cup (200g) sugar
1 1/2 tbsp flour
2 tsp vanilla extract
1 tsp lemon juice
1/4 cup (65mL) sour cream
If you're using a springform pan, which does work best for this recipe, wrap the outside of the pan in tin foil. The reason is to keep it waterproof when it sits in the water bath. So, make sure the tin foil covers all the tiny gaps.
Make graham cracker crust and press into the bottom of the greased springform pan.
In a large mixing bowl, beat cream cheese, sugar, flour, vanilla, lemon juice and salt together until smooth.
Beat in each egg one at a time and then the sour cream.
Pour batter into the prepared springform pan.
Place the pan into a roasting pan full of 1-inch of hot water.
Bake in a preheated oven at 325°F or 160°C for about 1 hour 15 minutes to 1 hour 30 minutes. The cake should not look liquidy at all.
Remove roasting pan with the cheesecake from the oven and allow to cool sitting together for about 45 minutes.
Then remove the cheesecake from the water bath and carefully remove the outside of the springform. Cover with plastic wrap and allow to chill in the fridge overnight.
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