New York Cheesecake

5 from 1 vote

New York Cheesecake is easy to cook cake filled with lots of creamy cheese, buttery graham cookies, and of course a lot of love.

Prep Time45

Cook Time1

Resting Time6

Total Time8

Course: Dessert

Cuisine: American

Servings:

Calories: 939kcal

Author: Annie

Preheat oven at 425 degrees F (220C).
For the crust: ground the buttery graham cookies in the kitchen robot (or by hand). Add the melted unsalted butter and mix with cookies crumbs for an even texture.
Place the baking paper on the baking pan and pour the crust by spreading it with a straight-sided glass (or with any other kitchen accessory with a straight surface) to spread and press from middle to sides. Cook the crust in the oven for about 10-15 minutes, and after that leave it to rest about 10 more minutes, before filling with cream.
Lower to 350 degrees F (170C) the temperature of the oven.
For the cream: use an electric mixer or a kitchen robot to mix 5 whole eggs, 10 oz of icing sugar and extract of vanilla or vanilla bean. Beat at high speed all the mixture until it becomes foamy. Stop the mixer and add 5 packs of creamy cheese (7 oz each pack) and then add 1/2 cup of sweet sour cream and 2 tbsp. of cornstarch.
Pour some boiling water into the roasting pan so that it covers up one inch the baking pan. This method, called the water bath, controls the temperature and makes the cheesecake being baked at an even heat to avoid burning.
Add the creamy cheese texture over the crust and bake for 1 hour or until it sets.
Cool the cheesecake for about 2 hours and then fridge it for additional 2-3 hours before serving.