Cheesecake - Creamy NY Style
Making the crust- see my jumprope on how to make a graham cracker crust or visit my blog.
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Cheesecake Filling: Preheat oven to 325 degrees. Add four 8oz packages of cream cheese (908g) into the mixing bowl.
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Add 1 3/4 cup granulated sugar (347g) + 1/4 cup all-purpose flour (30g). Mix on low until smooth & no- visible lumps.
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Scrape the sides & bottom of the bowl at least twice.
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Add 1/4 tsp salt + 2 tsp vanilla + 6 large eggs one at a time, mixing well after each egg is added.
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Scrape the sides & bottom of the bowl after the addition of each egg.
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Mix well on low between each addition of eggs. Scrape the sides & bottom of the bowl often during the mixing.
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Stir 1/2 cup sour cream (115g)
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Add the cheesecake mixture to the springform pan w/ the prebaked crust. Put the pan in a silicone “waterbath” liner.
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Place the pan in a water-bath w/ about 1 inch of hot water in the bath.
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Bake @ 325 F for 60 to 70 min. When temp.of the cheesecake is 170F one inch from the edge of the pan w/ an instant- read thermometer.
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Turn off the oven. Crack the oven door open & leave the cheesecake in the oven for 1 full hour.
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After the cheesecake has cooled for 1 hour in the oven.Remove the cake from the oven & let it fully cool ( another 2-3 hours)
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Before removing it from the springform pan.
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For a strawberry topping recipe see my jumprope on how to make strawberry sauce. The recipe is also on my blog.
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Grab the full recipe here @ www.growwithdoctorjo.com
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