New York Cheesecake
New York Cheesecake — a cheesecake recipe, 12 ingredients, about 3 min.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 5 ounces Barnham and Bailey animal crackers or sweet digestive biscuits
- 3 tablespoons sugar
- 4 tablespoons melted butter
- 2 ½ pounds softened cream cheese
- 1 ¾ cups white granulated sugar
- 1 tablespoon corn starch
- 3 tablespoons flour
- Zest of 1 lemon
- 1 teaspoon vanilla
- 5 large whole eggs
- 2 large egg yolks
- ¼ cup heavy cream
Make it lactose-friendly
- 4 tablespoons melted butter → plant butter, ghee (mostly lactose-free), or olive oil
- 2 ½ pounds softened cream cheese → lactose-free cream cheese
- ¼ cup heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Butter bottom and sides of 10-inch springform pan.
- Crush animal crackers into a fine powder. Mix with 3 tablespoons of sugar.
- Add to melted butter and mix with a fork until blended.
- Press mixture into the bottom and up about one third of the sides of the pan.
- Refrigerate 1 hour.
- Have all ingredients at room temperature.
- Preheat oven to 475°F.
- Mix sugar, flour and cornstarch together.
- Using a wooden spoon, beat cream cheese with sugar mix, zest and vanilla until it is smooth. Do not overbeat.
- Add the whole eggs and egg yolks, one at a time, beating lightly with wooden spoon after each addition. Do not overbeat as this causes the cheesecake to crack.
- Gently stir in cream.
- Pour mixture into the pan. Place pan on cookie sheet to avoid leakage.
- Bake at 475°F for 15 minutes
- Lower heat to 225°F and bake for 1 hour
- Raise heat to 250°F and bake for about 15 more minutes
- Refrigerate immediately for at least 1 hour, covered with a cloth and cookie sheet (cloth on bottom) until condensation stops forming. Condensation will drip onto the cake if you cover it right away with plastic wrap.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0