New Ycrk SIy|e Chee:eccke

Butter, or spray with a non stick vegetable spray, a 9 inch

(23 cm) springform pan. Place the springform 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 n 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 springform pan. Cover and refrigerate
while you make the filling.
For FiIIing n bowl of your electric mixer place the cream
cheese, sugar, and flour. Beat on medium speed until
smooth (about 2 minutes), scraping down the sides of 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 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 untiI firm and onIy the
center of the cheesecake Iooks a IittIe wet and wobbIy.
(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.
eanwhile, in a small bowl combine the sour cream, sugar,
and vanilla extract. Spread the topping over the warm
cheesecake and return to oven for about 15
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, 5referabIy overnight. Serve
with fresh fruit or fruit sauces.
akes one - 9 inch (23 cm) cheesecake.
%o 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. Thaw uncovered
cheesecake in the refrigerator overnight.


Crust:
2 cups (200 grams) graham cracker
crumbs or finely crushed Digestive biscuits
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter,
melted
FiIIing:
32 ounces (1 kg) cream cheese, room
temperature (use full fat, not reduced or fat
free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (30 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
(double cream)
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
%o55ing:
1 cup (240 ml) sour cream
2 tablespoons (30 grams) granulated white
sugar
1/2 teaspoon pure vanilla extract


Chantal`s ny cheesecake
Ingredients
O 15 graham crackers, crushed
O tablespoons butter, melted
O
O (8 ounce) packages cream cheese
O 1 1/ cups white sugar
O / cup milk
O eggs
O 1 cup sour cream
O 1 tablespoon vanilla extract
O 1/ cup all-purpose Ilour
irections
1. !reheat oven to 50 degrees F (175 degrees C). Grease a 9 inch springIorm pan.
. In a medium bowl, mix graham cracker crumbs with melted butter. !ress onto bottom oI
springIorm pan.
. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix
in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla
and Ilour until smooth. !our Iilling into prepared crust.
. Bake in preheated oven Ior 1 hour. Turn the oven oII, and let cake cool in oven with the
door closed Ior 5 to 6 hours; this prevents cracking. Chill in reIrigerator until serving.

Tbe Best Cbeesecake Recipe
ow to Make a Cheesecake
Cake

6 large eggs
1 1/2 C sugar
2 lbs (four 8 ounce packages) cream cheese preferably krafLs hlladelphla brand
1/2 plnL sour cream
1/2 plnL heavy cream
[ulce of one lemon
1 1ablespoon vanllla exLracL
2 heaplng 1ablespoons flour

Crust

1 1/2 C crushed vanllla wafers (you can also use crushed graham crackers or dlgesLlve blsculLs)
6 1ablespoons melLed buLLer
1/2 C sugar

reheaL oven Lo Lo 423

Add eggs sugar cream cheese sour cream heavy cream lemon [ulce vanllla and flour Lo mlxer 8eaL
(on low Lo Lo lowmedlum speed) Lhoroughly unLll compleLely smooLh

Je cake mture s beat make te crust

Mlx crusL lngredlenLs LogeLher ln small mlxlng bowl our lnLo 9 sprlng form pan presslng lnLo place
wlLh your flngers or Lhe back of a spoon Chlll ln refrlgeraLor for 13 mlnuLes

When crusL ls cool and cake ls Lhoroughly mlxed pour baLLer lnLo Lhe pan over Lhe back of a blg spoon
so Lhe baLLer does noL dlsLurb Lhe crusL LeL lL resL for 3 or 10 mlnuLes

8ake ln 423 oven for 13 mlnuLes 1hen Lurn oven down Lo 273 and bake for 1 hour 1urn off oven uo
noL open Lhe oven door for 2 hours! AfLer Lhe 2 hours are up remove cake and refrlgeraLe

ceet life
Crabam Cracker Crust
O DnsalLed buLLer sofLened for greaslng
O 230 g (abouL 9 ounces) graham wafers or 270 g (2 cups + 2 Lablespoons) graham wafer crumbs
O 36 g (x cup) casLer (superflne granules) sugar
O 1133 g (Z cup or 1 sLlck) unsalLed buLLer melLed
1 Dslng a pasLry brush grease Lhe boLLoms and sldes of a 23cm (9lnch) sprlngform pan
2 lf uslng graham wafers place ln Lhe bowl of a food processor and process Lo a flne crumb
3 ln a smallslzed bowl sLlr LogeLher Lhe graham wafer crumbs sugar and melLed buLLer
4 ress crumb mlxLure onLo boLLom and up Lhe sldes of Lhe greased sprlngform pan sLopplng
abouL 234cm (1lnch) from Lhe Lop of Lhe pan
3 lace ln Lhe freezer Lo seL whlle preparlng Lhe cream cheese fllllng
Cream Cbeese Filling
O 1230 g (44ounces or 3 230 g packages) hlladelphla Cream Cheese sofLened
O 373 g (1 2/3 cups) casLer (superflne granules) sugar
O 24 g (3 Lablespoons) plaln (allpurpose) flour slfLed
O lnely graLed zesL of half a lemon
O lnely graLed zesL of half an orange
O 1 Leaspoon pure vanllla exLracL
O 3 large eggs
O 2 large egg yolks
1 reheaL oven Lo 260 C (300 )
2 ln Lhe bowl of an elecLrlc sLand mlxer flLLed wlLh Lhe beaLer aLLachmenL beaL Lhe cream cheese
on medlum speed unLll fluffy abouL 3 mlnuLes scraplng sldes as needed
3 8educe speed Lo low gradually add Lhe sugar and flour beaL unLll smooLh
4 Add boLh zesLs and vanllla beaL Lo [usL comblne
3 8educe speed Lo low add Lhe eggs one aLaLlme beaLlng Lo [usL comblne afLer each addlLlon
(do noL over mlx) scraplng sldes and boLLom of bowl afLer each addlLlon
6 uL chllled crumb llned sprlngform pan ln a shallow baklng Lln our fllllng lnLo crusL smooLh
fllllng wlLh an offseL spaLula
7 8ake ln baklng Lln (Lo caLch any drlpplngs) unLll puffed abouL 12 mlnuLes (pay close aLLenLlon Lo
Lhls baklng Llme some ovens wlll brown Lhe Lop qulcker Lhan oLhers l placed a sheeL of
parchmenL over Lhe Lop of Lhe sprlngform pan when Lhe cheesecake Lop had [usL seL abouL Lhe
6 mlnuLe mark for me) 8educe oven LemperaLure Lo 93 C (200 ) and conLlnue baklng unLll
Lhe cheesecake ls mosLly flrm (cenLre of cheesecake should sLlll have a sllghL [lggle when Lhe pan
ls genLly shaken) abouL 1 hour
8 1ransfer sprlngform pan Lo a wlre rack 8un a sharp Lhln knlfe around Lhe Lop edge of Lhe
cheesecake Lo loosen (Lo prevenL Lhe surface from cracklng as lL cools) cool compleLely ln pan
on wlre rack
9 Chlll cheesecake ln sprlngform pan uncovered or loosely covered for aL leasL 6 hours preferably
overnlghL or up Lo 2 days
Cberry Topping
O 14 g (1ZLablespoons) cornsLarch
O 44 ml (3 Lablespoons) waLer
O 710 g (abouL 23 ounces) sweeL cherrles dlvlded fresh or frozen plLLed
O 118 ml (4 ounces or Zcup) orange [ulce
O 36 g (xcup) casLer (superflne granules) sugar
O lnely graLed zesL of half a lemon
O lnely graLed zesL of half an orange
O plash of freshly squeezed lemon [ulce
O 30 ml (2 Lablespoons) brandy opLlonal (lf noL uslng lncrease Lhe amounL of orange [ulce)
1 ulssolve cornsLarch ln waLer
2 ln a medlumslzed saucepan sLlr LogeLher 370 g (abouL 20ounces) cherrles orange [ulce and
sugar Cook over medlum heaL sLlrrlng consLanLly unLll sugar ls dlssolved
3 Add lemon zesL orange zesL and lemon [ulce brlng Lo Lhe boll over medlum heaL sLlrrlng
occaslonally
4 our Lhe cornsLarch mlxLure Lhrough a small sleve lnLo Lhe cherry mlxLure sLlrrlng Lo well
comblne and cooklng over medlum heaL for 2 mlnuLes
3 8educe Lo low heaL add Lhe brandy and remalnlng cherrles and allow mlxLure Lo slmmer 1 Lo 2
mlnuLes
6 8emove from heaL Lransfer cherry Lopplng Lo a heaLproof bowl Allow cherry Lopplng Lo cool
compleLely aL room LemperaLure cover and refrlgeraLe Lo chlll

Ingredients:
1 / cup graham cracker crumbs (crushed)
/ cup macadamia nuts (crushed)
1 teaspoon ground cinnamon cup butter
5 (8 oz) !ackages oI soItened cream cheese
1 / cup sugar
tablespoons oI Ilour
5 eggs
egg yolks
/ heavy whipping cream
1 teaspoons almond extract
Cooking Instructions:

Step 1: !reheat your oven to 00 degrees. Crush graham crackers and macadamia nuts and mix
them together with ground cinnamon and melted butter in a bowl.
Step 2: !ress onto the bottom and sides oI a 9 inch springIorm pan.
Step 3: !lace it into the oven and bake Ior 7 minutes, then remove and let it cool.

Step 4: Increase oven temperature to 75 degrees. Combine cream cheese, 1 / cup sugar,
tablespoons oI Ilour, 5 eggs and egg yolks, and mix thoroughly. Next, add almond extract and
heavy whipping cream and mix just enough to blend.
Step 5: !our Iilling mixture over your crust. !lace back in the oven and bake on 75 Ior 10
minutes.
Step 6: Reduce oven temperature to 00 degrees and let your cheesecake bake Ior 1 hour. AIter
an hour turn oII your oven, but leave the cake in there Ior another hour beIore taking out.
Step 7: Remove the cheesecake Irom your oven, cool slightly and then place it overnight in your
reIrigerator.
Graham Cracker-Crumb Crust:
O 1 1/ cup(s) graham cracker crumbs, Irom 11 rectangular graham crackers
O tablespoon(s) butter or margarine, melted
O 1 tablespoon(s) sugar
Cheesecake:
O package(s) (8 ounces each) cream cheese , soItened
O / cup(s) sugar
O 1 tablespoon(s) all-purpose Ilour
O 1 1/ teaspoon(s) vanilla extract
O large eggs
O 1 large egg yolk
O 1/ cup(s) milk
O Fresh berries, Ior garnish

Directions
1. !reheat oven to 75 degrees F. !repare Crumb Crust: In 8 1/- to 9-inch springIorm
pan, with Iork, mix crumbs, melted butter, and sugar until crumbs are evenly
moistened. With hand, press crumb mixture Iirmly onto bottom and up side oI pan. Bake
10 minutes; cool crust in pan on wire rack. Turn oven control to 00 degrees F.
. !repare Cheesecake: In large bowl, with mixer at medium speed, beat cream cheese and
sugar until smooth and IluIIy. Beat in Ilour and vanilla until well combined. Reduce
speed to low and beat in eggs and egg yolk, one at a time, beating well aIter each
addition. Beat in milk just until blended.
. !our batter into prepared crust. Bake 55 to 60 minutes, until set but still slightly jiggly
and moist in center, and pale gold near edge.
. Cool completely in pan on wire rack. ReIrigerate overnight beIore serving. To serve,
remove side oI pan. !lace cake on plate; garnish with Iresh Iruits.

Read more: New York Style Cheesecake Recipe - Good Housekeeping

bat You Need
11/2 cups PCnL? MAlu Craham Cracker Crumbs
1/4 cup buLLer melLed
11/4 cups sugar dlvlded
4 pkg (8 oz each) PlLAuLLPlA Cream Cheese sofLened
2 Lsp vanllla dlvlded
1 conLalner (16 oz) 88LAk1CnL or knDuLn our Cream dlvlded
4 eggs
2 cups fresh sLrawberrles sllced
Make It
@ oven Lo 323

1
- 13x9lnch pan wlLh foll
wlLh ends of foll exLendlng
over sldes Mlx crumbs buLLer
and 2 1bsp sugar press onLo
boLLom of pan

2
8@ cream cheese 1 cup of
Lhe remalnlng sugar and 1 Lsp
vanllla wlLh mlxer unLll well
blended Add 1 cup sour
cream mlx well Add eggs 1
aL a Llme beaLlng on low
speed afLer each [usL unLll
blended our over crusL

3
8 40 mln or unLll cenLer ls
almosL seL Mlx remalnlng
sour cream sugar and vanllla
carefully spread over
cheesecake 8ake 10 mln Cool
compleLely 8efrlgeraLe 3
hours Dse foll handles Lo llfL
cheesecake from pan before
cuLLlng Lo serve 1op wlLh
berrles

Filling:
5 8-ounce bars cream cheese, at room temperature
Tbsp. Ilour
1 Tbsp. conIectioners' sugar
11/ cups sugar
grated rind oI 1 lemon
1/ tsp. orange liqueur
/ tsp. vanilla
egg yolks at room temperature
5 eggs at room temperature

1 cup HONEY MAID Graham Cracker Crumbs
Tbsp. Sugar
Tbsp. Butter, melted
5 pkg. (8 oz. each) !HILADEL!HIA Cream Cheese, soItened
1 cup Sugar
Tbsp. Flour
1 Tbsp. Vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
Eggs
1/ cup seedless strawberry jam

11/4 cups graham cracker crumbs
1/4 cup sugar
6 Lablespoons buLLer or margarlne
3/4 Leaspoon clnnamon
llllng
2 lbs cream cheese (48oz pkgs)
1/4 Leaspoon salL
1 cup sugar
4 eggs
11/4 Lablespoon lemon [ulce
1opplng
2 cups sour cream
1/4 cup sugar
1 Leaspoon vanllla