Recipes Classic. NY Style Cheesecake 2 years ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts Smoked Cream Cheese December 16, 2021 New Recipe: From the Sugar Happy Kitchen: Keto Vegan Gluten-Free Carrot Pecan Muffins 7.68 Net Carbs admin April 21, 2021 New Recipe: ‘Easter Trash’ Cookies Are Spring’s Hottest Baking Trend admin March 21, 2022 New Recipe: The Recipe Exchange | The County Press admin March 31, 2021 New Recipe: Everything Muffins Recipe: The Delicious Baked Equivalent of “Refrigerator Soup” in Oat Bran Muffin Form | Bread/Muffins admin February 25, 2022 New Recipe: Lockdown Birthday : 5 Easiest Cake Recipes To Celebrate Birthdays During Lockdown admin May 3, 2021 About The Author More from this Author One Response AndrewsCookin October 8, 2021 **INGREDIENTS** 1 1/4 cup (160 g) Graham Crackers, finely crushed 2 Tbsp (30 g) Granulated Sugar 1 tsp (2 g) Kosher Salt Fresh Ground Nutmeg, optional 1/4 cup (56 g) Unsalted Butter, melted 32 oz (900 g) Cream Cheese, softened 1 cup (195 g) Granulated Sugar 4 Whole Eggs 1 Egg Yolk, separate 1/4 cup (60 ml) Heavy Cream 1/4 cup (57 g) Crème Fraîche 2 tsp (7 g) Vanilla Extract Pinch of Salt 2 Tbsp (20 g) Cornstarch **INSTRUCTIONS** Fineley crush Graham Crackers. To the bowl add in your crackers, 30 grams of granulated sugar, half a tea spoon of salt and some nutmeg. Mix with a fork and stream in around 56 grams of melted and cooled unsalted butter. Once the mixture is soaked in butter, get a 9 inch springform pan and grease it generously with canola oil or a non stick spray. Pour in your buttery cracker mixture and using a cup or any other dish that has a flat bottom spread(flatten) it out evenly. Now place your crust in to a preheated 175 degree celcius oven for 8 to 9 minutes. Remove it and let it cool until its cooled completley. For the filling get a big bowl and in that bowl add in 900 grams of softened cream cheese. Mix and add in around 190 grams of granulated white sugar. Keep mixing your cream cheese and add in 4 whole eggs and one egg yolk one by one. Once you’ve done that mix in 60 milliliters of heavy whipping cream, 50 grams of creme frieche or Sour cream, 7 grams of vanilla extract or around same amount of vanilla sugar, 20 grams of corn startch and a pinch of salt. Mix. Then get yourself some aluminum foil and cover your pans bottom with a few layers until about half way. Then pour in your beutiful cheesecake filling inside the pan. Shake it a tiny bit to fall into place. Now get your sheet pan and place the cheesecake in it. Then boil a bunch of water and cover the springform pan until about half way. While the water is still hot place the whole thing into a preheated 160 degree celcius oven for 1 and a half hours to the bottom rack of your oven, until its still jiggly and a little bit browned inside. Now once the CAKE is done open the oven and let it cool in the oven for 45 minutes, that way you don’t get any cracks. After that let the cake cool on a wire rack with tinfoil removed until its room temp. Then Cover it with plastic wrap and set it in a fridge to cool overnight or even more. Then your cake is done. Remove it from the fridge, open the springform pan and slice this magnificent cake of cheese. **NOTES** It’s a lot of steps, but it’s worth it. [HERE IS A VIDEO OF ME MAKING THIS EXACT CAKE IN THE PICTURE! ONCE IN A LIFETIME EXPERIENCE!](https://youtu.be/c19g2b4eT68) Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.