Authentic New York Cheesecake
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- 2 1/2 pounds phily cream cheese/softened
- 1 3/4 cup suar
- 3 tbsp. flour
- 1/4 tsp. salt
- 5 large eggs
- 2 large eggyolks
- 1 1/2 tsp. pure vanilla extract
- 1/2 cup heavy cream
1PREHEAT oven to 500 degrees
Blend cream cheese,sugar,flour and saly until smooth.
Add eggs one at a time.
Add vanilla and cream,mixing thoughougly
2POUR into a 10 inch spring-form cake pan.
Bake 15 minutes at 500 degrees.
LEAVING PAN IN OVEN,reduce temp. to 200 degrees.
3IMMEDIATELY reset timer for 1 hour,continue baking.
4Temperature reduction is part of baking process in most cheesecake receipes.
To reduce cracking,turn off oven at end of hour,open oven door.
5ALLOW TO COOL IN OVEN.
6Also,run knife inside wall of pan,when cool.
7COOL completely and refrigerate before serving,8 hours or overnight is best.
8Wonderfull flavor.(I like to add 1 tablespoon fresh lemon juice in with cream cheese when mixing.This is optional.)