New York Cheesecake
I SUGGEST THAT YOU MAKE THIS CAKE THE DAY BEFORE YOU WANT TO SERVE IT. IT REALLY NEEDS TO BE SERVED NICE AND COLD.
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- 32 oz
- cream cheese (room temperature)
- 1 2/3 c
- granulated sugar
- 1/4 c
- 1 Tbsp
- pure vanilla extract
- extra large eggs
- 3/4 c
- heavy whipping cream
1Let the cream cheese warm up to room temperature before making the filling. This lets you beat more air into the cheese mixture, making a lighter, higher, and creamier cheesecake.
2Preheat oven to 350. Generously butter a 9 inch springform pan. At this point I dust the pan with graham cracker crumbs, but you can also make a graham cracker crust if you want to.
3Place one 8 oz. package of cream cheese, 1/3 cup of the sugar and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes; then beat in the remaining 3 packages of cream cheese.
4Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended.
5Gently spoon the cheese filling into the pan. Place the springform pan in a large shallow pan containing hot water that comes a out 1 inch up the sides of the pan Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
6Cool the cake on a wire rack for 1 hour. Then cover with plastic wrap and refrigerate until it is completely cold - preferably overnight. Remove the sides of the pan. Slide the cake off the bottom of the pan onto a serving plate, or, you can just leave it on the bottom of the pan.