Recipe of Favorite New York Cheesecake

New York Cheesecake.

New York Cheesecake

Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, new york cheesecake. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

New York Cheesecake is one of the most favored of current trending meals on earth. It's simple, it's fast, it tastes delicious. It is appreciated by millions every day. New York Cheesecake is something that I've loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook new york cheesecake using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make New York Cheesecake:

{Take of Crust.
{Take 1 cup of graham cracker crumbs.
{Prepare 2 tbsp of sugar.
{Make ready 1 tsp of cinnamon powder.
{Get of Filling.
{Take 4 cup of cream cheese, at room temperature.
{Make ready 2 tbsp of all-purpose flour.
{Make ready 1/4 tsp of salt.
{Make ready 1 cup of sugar.
{Prepare 1/2 cup of sour cream.
{Make ready 2 tsp of grated lemon zest.
{Make ready 3 of eggs, at room temperature.

Steps to make New York Cheesecake:

Preheat oven to 350°F. lightly grease an 8-inch spring foam pan; set aside.
Combine graham cracker crumbs,sugar,cinnamon,and melted butter. Mix until well blended and crumbs are evenly moistened. Pour into pan and press evenly onto bottom. bake for 10 minutes and place on a cooling rack to cool. Reduce heat to 300°F..
Make the filling. Beat cream cheese, flour and salt;mix until smooth and fluffy, stop to scrape diwn the sides if the bowl occasionally. Add sugar,sour cream, and lemon zest; beat until well blended. Add eggs one at a time, beating well after each addition. Pour on top of crust.
Bake in a bain marie until filling is set but the center still jiggles when the pan is moved,about 1 hour to 1 hour and 15 minutes.Let the cheesecake cool on a cooling rack at room temperature. The filling will firm up as it cools. Cover and refrigerate until well chilled. ( Best to chill overnight ).

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