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One of the easiest New York style cheesecakes. Great topped with our Strawberry Compote. 32 oz Cream Cheese (full fat only) at room temperature 1.67 cups Sugar 0.25 cup Corn Starch 1 tbsp Vanilla Extract 2 Eggs (Extra Large) 0.75 cup Heavy Cream 8 oz Graham Cracker Crumbs 4 tbsp Butter (Melted) 0.50 Lemon (zested) |
Nutrition Facts Serving Size 1/16th of Pie Servings 16
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. |
Preheat the oven to 350.
Generously butter the bottom and sides of a 9-inch spring form.
Wrap the outside of the spring form with aluminum foil, covering the bottom and extending all the way up the sides. Ensure all seams are fold-over sealed
Take or make the graham cracker crumbs and mix them with the melted butter. Using the back of a spoon, press the crumbs into the bottom of the pan and up the sides of the pan as much and as little as you'd like.
Bake in the oven for a couple of minutes. Remove and let cool.
Keep the oven on.
Put one package of the cream cheese, 1/3 cup of of the sugar, and the zest of the lemon, and the cornstarch in a large bowl with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in remaining cream cheese one package at a time, scraping down the bowl after each one.
Increase the mixer speed to medium and beat in the remaining 1 1/3 cups of sugar, and then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. beat in the cream just until completely blended. Be careful not to overmix! Gently spoon batter over the crust.
Place cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours.
Remove the cheese cake from the water bath, transfer to a wire rack, and let it cool for 2 hours (just walk away and forget about it - don't move it).
Then leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight but for at least 4 hours.
To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. refrigerate. until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to one month.
This cheesecake is delightful with our Strawberry Compote.
Try mixing 1/2 cup of cranberries or chocolate chips into the batter.
Ingredients
Directions
Preheat the oven to 350.
Generously butter the bottom and sides of a 9-inch spring form.
Wrap the outside of the spring form with aluminum foil, covering the bottom and extending all the way up the sides. Ensure all seams are fold-over sealed
Take or make the graham cracker crumbs and mix them with the melted butter. Using the back of a spoon, press the crumbs into the bottom of the pan and up the sides of the pan as much and as little as you'd like.
Bake in the oven for a couple of minutes. Remove and let cool.
Keep the oven on.
Put one package of the cream cheese, 1/3 cup of of the sugar, and the zest of the lemon, and the cornstarch in a large bowl with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in remaining cream cheese one package at a time, scraping down the bowl after each one.
Increase the mixer speed to medium and beat in the remaining 1 1/3 cups of sugar, and then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. beat in the cream just until completely blended. Be careful not to overmix! Gently spoon batter over the crust.
Place cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours.
Remove the cheese cake from the water bath, transfer to a wire rack, and let it cool for 2 hours (just walk away and forget about it - don't move it).
Then leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight but for at least 4 hours.
To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. refrigerate. until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to one month.
This cheesecake is delightful with our Strawberry Compote.
Try mixing 1/2 cup of cranberries or chocolate chips into the batter.
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